Last week this Steak Fajita recipe was in our Plated.com box. While we’ve enjoyed the majority of the recipes we’ve tried, only a handful have made it into our regular rotation. This meal was so fabulous that Mike requested we have it again – immediately! Since I loved it so much myself I did add it into our menu plan this week and I have to say it was just as good the second time around.
The recipe as written below calls for adding some Choula hot sauce into the guacamole but I left it out and put double the Choula in the meat recipe. That was just a personal preference on my part as I don’t like hot and spicy guacamole. I also made the guacamole, took out half for me and then added the jalapeno for Mike. He likes the jalapenos much more than I do.
One other recommendation that I would have is to cut the steak into bite size pieces instead of strips. Both times I made it I felt like the meat should be smaller, Mike cut his up before assembling and it worked better.
If you like fajitas I would highly encourage you to try this recipe as it was one of the best ones that I’ve tried. You can bet that we’ll be having this again sometime soon!
- 2 cloves garlic
- 1 red onion, divided
- 1 red bell pepper
- 10 ounces inside round steak 2
- limes, divided
- 6 flour tortillas
- 2 tablespoons Cholula hot sauce, divided
- 1 teaspoon ground cumin 4 ounces plum tomato
- ⅙ bunch cilantro
- 1 avocado
In a large resealable plastic bag, add garlic, sliced onion, red bell pepper, steak, zest and juice of 1 lime , 1 packet Cholula, ground cumin and ½ tablespoon canola oil. Shake to coat and set aside to marinate at room temperature for at least 10 minutes or up to 1 hour in fridge.
While steak marinates, rinse tomato and cut into ½-inch dice. Rinse cilantro and finely chop leaves, discarding stems. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into ½-inch dice. Quarter jalapeño lengthwise and using a knife tip, discard seeds. Mince ¼, then reserve remainder to add heat to another recipe.
In a medium bowl, gently stir together tomato, cilantro, avocado, jalapeño, minced onion, juice of remaining lime, and remaining Cholula. Taste and add salt as needed. Place tortillas in oven to warm.
Heat ½ tablespoon canola oil in a large pan over high heat. Remove onion and red bell pepper from marinade, allowing excess to drip off. When oil is just smoking, add vegetables. Season with salt and black pepper. Cook until tender and charred, 5-7 minutes, then transfer to a plate. Remove steak from marinade and wipe off and discard any garlic. Season both sides with salt and black pepper
Add steak to pan from vegetables over medium-high heat. Sear until medium rare, about 2 minutes per side. Let rest for 5 minutes, then thinly slice against the grain. Divide tortillas, guacamole, vegetables, and steak between 2 plates. Serve.
Serves 2 – 740 calories per serving
If you are interested in learning more about Plated.com click here. If you order through this link both you and I would receive two free plates.