Flank Steak Fajitas with Spicy Avocado Cream
Flank Steak Fajitas with Spicy Avocado Cream are a hit here in my casa. Mexican night reigns king. The pickiest of my littles devours anything I put in front of him and it’s an enjoyable meal often greeted with squeals of delight. Tacos, enchiladas, Mexican soups, or my husbands favorite, fajitas these are all meals my family loves. I love to make flank steak fajitas on the grill. It’s indulgent with the red meat, lots of flavorful vegetables and the spicy avocado cream sauce is just divine. Especially when it drips out of the tortilla and pools on the plate with all those delicious meat juices.
Flank Steak Fajitas with Spicy Avocado Cream couldn’t be easier to make and can be doubled or even tripled easily to feed a whole slew of people. Flank steak is relatively affordable as far as beef goes. You could certainly use skirt steak if you wanted to. I love how quickly it grills up and due to its structure it’s very tender, and flavorful so there isn’t much fuss that goes into it.
While I grill the meat for my Flank Steak Fajitas with Spicy Avocado Cream I also use a Weber grilling basket to grill up onions and bell peppers to go in my tortillas. The grilling basket makes it so easy to cook on the grill, with nothing falling through the grates and it is dishwasher safe. I lightly toss the bell peppers and onions with a little cumin, salt, and olive oil. Delicious! You can find the weber grill basket here: https://amzn.to/2N0NM8t
The Spicy Avocado Cream is delicious on these fajitas. There’s a slight kick from the jalapeño but it’s mellow with the creamy avocados and the tang of lime juice takes it over the top. I love to dollop it on top of the grilled veggies as well as the flavorful flank steak.
The Avocado Cream can be made while the steak is on the grill. Just put all of the ingredients in a blender or magic bullet (for even easier clean up). Whip it up and pass it around the table for people to put as much as they would like on these Flank Steak Fajitas with Spicy Avocado Cream. I don’t even use my magic bullet for individual smoothies like I had thought I would, I always whip it out for these sauces, it’s so easy and takes up very little room in my dishwasher when I’m done. You can use this link to buy one here: https://amzn.to/2I8yHTo
Here’s a quick note on slicing that flank steak (or any steak really). Look at the grain of the meat (where the lines are) and cut perpendicular to that. This will ensure you have nice tender meat in your fajitas. You are cutting those long grains into small bite size pieces. This is really an important step. Once you know how to do it, you’ll always know.
Enjoy these Flank Steak Fajitas with Spicy Avocado Cream with some Fresh Table Side Guacamole with Chips and ice cold beer. You could not find a more delicious meal.
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Flank Steak Fajitas with Spicy Avocado Cream
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.
