Flank Steak Fajitas with Spicy Avocado Cream
Flank Steak grills up to perfection on the grill then topped with a deliciously tangy yet spicy avocado cream. It's the perfect weeknight meal for the family.
Ingredients
Vegetables
- 2 tbsp olive oil
- 2 bell peppers sliced
- 1 spanish onion sliced
- 1 tbsp white vinegar
- 1 tsp kosher salt
- 1 tsp cumin
Spicy Avocado Cream
- 1 avocado
- 2 limes juice of (about 2 tbsp)
- 1 tbsp cilantro, minced
- 1 jalapeno, halved and stem removed
- 1/4 c water
- 1 tsp kosher salt
Rub
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 lbs flank steak
Instructions
- Combine 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, and 1 tsp chili powder together in a small bowl. Place the flank steak in a shallow dish or pan and coat with the rub. Using your hands to rub it all over and allow this to sit for 15 minutes while you preheat a grill to medium.
Toss the bell peppers and onions with 2 tbsp olive oil, 1 tbsp white vinegar, 1 tsp cumin and 1 tsp kosher salt. Allow this to sit while the grill heats up. Place the vegetables in a grill basket on the grill. (You can also make a homemade basket out of aluminum foil, or even better use a disposable aluminum pan). Put the flank steak on the grill as well and cook it for 4 minutes per side. Then pull off the heat and allow the steak to rest for five minutes before slicing. The vegetables need to cook for ten minutes. Then pull them off the grill as well while the steak rests. In a small blender or magic bullet combine the avocado, lime juice, jalapeño, 1 tsp kosher salt, cilantro, and 1/4 c water. Mix until well blended and put into a serving dish or bowl to pass around the table with the fajitas. Slice the flank steak against the grain (see picture above) and serve it on soft flour tortillas with the bell peppers and onions. Top it all with the Spicy Avocado Cream and enjoy.