FLANK STEAK FAJITAS WITH GUACAMOLE

Flank Steak Fajitas with Guacamole image

Provided by Aria Kagan

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chile powder
6 tablespoons olive oil, divided
3 pounds flank steak
Kosher salt and freshly ground black pepper, to taste
2 onions, sliced
4 spicy chile peppers, seeded and sliced
2 tablespoons olive oil
3 ripe avocados, halved, pitted, peeled and diced
1 small red onion, diced
1 small tomato, diced
2 cloves garlic, chopped
Juice of 1 Meyer lemon
1 lime, juiced, plus 2 limes, zest and juice, divided
2 cups sour cream

Steps:

In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
Preheat a grill or grill pan on high heat.
Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side.