Fajita Steak and Fresh Guacamole Recipe
Cook Time: 0 Minutes
Phase: Phase 2
1 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
1 medium Red Onions
1 clove Garlic
1 fruit (2" dia) Limes
0 1/2 oz Cilantro (Coriander)
1 each California Avocados
12 oz Beef Flank (Lean Only, Trimmed to 0" Fat, Choice Grade)
1 tsp Chili Powder
0 1/2 tsp Cumin
1 tablespoon Olive Oil
0 1/2 tsp Salt
0 1/2 tsp Black Pepper
- Thinly slice the bell peppers. Cut the onion in half; finely dice half of one of the halves (1/4 of the onion) and then slice the remaining 3/4 onion. Mince the garlic then smash with the flat side of a knife into a paste. Cut the lime into quarters. Pick the leaves off the cilantro stems. Set all aside.
- Cut the avocado in half and remove the pit. Scoop out the flesh into a medium bowl and mash with a fork along with the juice of two of the lime wedges. Add half of the cilantro, diced red onion and pinch of the smashed garlic. Stir to combine (replace the pit to help from browning and cover until ready to use).
- Heat a skillet over medium-high heat with 1 tbsp oil. Thinly slice the steak across the grain into 1/4-inch strips and season with the chili powder, cumin, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Place into the pan and cook, stirring occasionally for 2-4 minutes. Remove from the pan to a plate and cover loosely. Reserve the fond in the pan.
- In the same skillet add the sliced onions and garlic. Cook while stirring 1-2 minutes; season with 1/4 tsp each salt and pepper and then add the bell pepper slices cooking another 2 minutes. Add 1 tbsp water and the reserved meat and any juices back to the pan. Heat until warmed through; 1 minute. Plate and serve topped with the guacamole.
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