Steak Fajitas with Guacamole and Fixings Recipe

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings): Calories 999 | Total Fat 50 g | Saturated Fat 12 g | Carbohydrates 98 g | Dietary Fiber 12 g | Sugar 14 g | Protein 45 g | Cholesterol 98 mg | Sodium 1601 mg

Total: 2 hr 45 min (includes marinating time)
Active: 45 min

Fajitas:

• 2 pounds skirt steak
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tablespoons vegetable oil, plus extra for the grill grates
• 1/2 lime, juiced
• 1/2 orange, juiced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 2 cloves garlic, finely grated
• Kosher salt and freshly ground black pepper

Guacamole:

• 2 large avocados, pitted and peeled
• 1/2 lime, juiced
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced jalapeno
• Kosher salt

For Serving:

• 18 flour tortillas, warmed in the microwave
• 2 cups pico de gallo
• 1 cup chopped fresh cilantro

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1. For the fajitas: Place the steak, onions, green peppers and red peppers in a large bowl or resealable plastic bag. Add the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Mix thoroughly with your hands to coat everything evenly. Marinate in the refrigerator for at least 2 hours, or up to overnight. Fire up your grill and get ready for sizzling, flavor-packed results!
2. For the guacamole: In a medium bowl, mash the avocados with the lime juice. Stir in the red onion, cilantro and jalapeno, then season with salt. If not serving immediately, press plastic wrap directly onto the surface to help prevent browning. Creamy perfection awaits!
3. Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly oil the grill grates.
4. If needed, cut the steak into pieces that will fit on your grill. Grill the steak, turning once, until it has good grill marks and is cooked to medium-rare, about 3 to 5 minutes per side depending on thickness. Transfer to a cutting board and loosely cover with foil. Let it rest for juicy tenderness.
5. Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until they are lightly charred and slightly softened, about 10 minutes. Move to a large platter. The smoky char will elevate every bite!
6. Thinly slice the steak against the grain and place it on the platter with the grilled vegetables.
7. Serve with warm tortillas, guacamole, pico de gallo and cilantro. Gather your crew, dig in, and savor this vibrant, restaurant-quality feast at home!