Steak Tacos with Simple Guacamole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Most of the fat in this recipe is the good-for-you monounsaturated kind in the avocado, so don't let it deter (or disturb) you. Ingredients:
3 teaspoons vegetable oil, divided |
2 teaspoons dried mexican oregano |
1/2 teaspoon kosher salt |
1/2 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
2 garlic cloves, minced (or pressed through a garlic press) |
1 (1 1/2-pound) flank steak, fat trimmed |
3 cups vertically sliced onion (about 2 medium onions) |
2 cups red and yellow bell pepper strips (about 2 large peppers) |
2 jalapeño peppers (or 1 serrano pepper), halved lengthwise and thinly sliced, with seeds |
2 ripe avocados, peeled and seeded |
1 garlic clove, minced (or pressed through a garlic press) |
2 teaspoons fresh lime juice |
kosher salt to taste |
12 (6-inch) flour tortillas, warmed |
Directions:
1. To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
2. Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.
4. Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
5. To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.
6. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.
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