Avocado Steak Fajitas


Steak has got to be my favorite thing to eat. I love a juicy rib eye. Sometimes I'm just not in the mood for a steak dinner. Fajita's are a great option.


First you need to marinate your steak. I used skirt steak. Marinate your meet for a hour no longer then 2 hours. I limit the marinate time, because i want to avoid the acid cooking the meat. See Marinade recipe below:


1/2 Cup Beer, I prefer Heineken

1/4 Cup lime juice

1/2 Tablespoon diced garlic

1/2 Cup orange juice

1/4 Cup Olive Oil

1 1/2 Teaspoon Oregano

1 Red Onion sliced


Place the ingredients into a ziploc bag. Add the skirt steak and refrigerate.


Heat 2 tablespoons of olive oil in a large, skillet over medium heat. Add sliced onions, stirring until they soften and get color. This usually takes about 4 to 5 minutes. Add bell peppers. I like to use all three colors of bell peppers. The color gives your fajita's pop. Cook peppers until they begin to soften, typically takes 3 minutes.


Add 2 tablespoons of marinade and scrape the bottom of the pan. The same steps you would take if you were making gravy. Add cilantro and a little taco seasoning. I prefer Taco Taco by Taylor Homemade. taste and add more seasoning if needed.


Lets move on to the steak. Heat a cat iron skillet over medium. You can also use a stove top grill. Add 1 tablespoon of oil. Add steak, steak should be medium rare. Cook for maybe 3 - 4 minutes on each side. Once done, place on a cutting board. Cover with foil and let sit for 10 minutes. Then cut steak across the grain. You can also skip this step by purchasing pre sliced steak.


There are a few ways you can prepare your tortilla. Some prefer to eat it straight out the pack. I prefer to cook them a little. Add a little butter to a sauce pan, toss in some rosemary and oregano. Cook for 2-3 minutes on both sides. Remove from pan. Add steak, peppers and onions. Top with Guacamole and sour cream. See my Guacamole recipe below:


Guacamole:


3 Avocados - peeled, pitted and mashed.

1 Lime or 1 tablespoon lime juice

1 Teaspoon salt

1/2 Cup diced onions

3 Tablespoons cilantro

2 Roma tomatoes, diced

1 Teaspoon minced garlic

1 sprinkle of cayenne pepper (optional)


In a medium bowl, mash the avocados, lime juice and salt. Add onions, tomatoes, cilantro and garlic. Sprinkle with cayenne. For best flavor refrigerate for 1 hour and serve.


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