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Grilled Fajita Steak with Quick Guacamole

Grilled Fajita Steak with Quick Guacamole


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  • Author: White Sparrow
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

Scale

Steak

  • 1 large flank steak, room temperature (my steak is from Five Marys Farms)
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 or 2 pinches of cayenne powder
  • 1 teaspoon salt
  • pinch of black pepper

Guacamole

  • 24 avocados, removed from peel & mashed up
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 lime, juice squeezed
  • 1 pinch of red pepper flakes
  • 1 handful cherry tomatoes, sliced in half
  • 1 small bunch cilantro, chopped

Instructions

  1. Heat a grill or grill pan on high.
  2. Place flank steak on a baking sheet tray or large plate/platter. Combine all spices in a small bowl. Sprinkle half of spice mixture on the first side of steak – making sure to season all over. Pat with your hands so that the blend sticks to the steak. Flip over and repeat. Let sit until grill is HOT.
  3. When hot, add the steak and grill for 6 minutes – don’t flip or move the steak. Flip over and cook for another 4-6 minutes depending on desired internal temperature. Remove and let “rest” for at least 5 minutes. Slice thinly against the grain.
  4. Meanwhile make the guacamole: mix all ingredients together in a small bowl.
  5. Serve warm with warmed tortillas, sautéed peppers and onions.

Notes

To keep your guacamole from turning brown – Add the avocado pit in the guacamole mixture- this will keep the guacamole from turning brown.

General rule of thumb – remove steak from grill before its done. It will continue to cook while it “rests”.

  • Prep Time: 10
  • Category: beef
  • Method: grill
  • Cuisine: Mexican