Steak Fajitas with Peppers, Onions, and Cholula Guacamole
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1red bell pepper
- 2 clovesgarlic
- 1red onion
- 6flour tortillas
- 1 teaspoonground cumin
- 2 packetsCholula hot sauce
- 1plum tomato
- 1/8 ouncecilantro
What You’ll Need
- aluminum foil
- large resealable plastic bag (optional)
- 12" large pan
Preheat oven to 350ºF. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve limes. Using the flat side of a knife, gently crush garlic cloves. Peel onion, halve, and thinly slice 1 half; finely chop remaining onion to yield 2 tablespoons and set aside for Step 4. Stack tortillas and wrap in foil.
In a large shallow bowl or resealable plastic bag, whisk together cumin, 1 packet Cholula, crushed garlic cloves, juice of 1 lime, and ½ tablespoon canola oil to combine. Pat steaks dry with paper towel and add to marinade, along with bell pepper and sliced onion. Turn to coat, then set aside to marinate at room temperature for at least 10 minutes.
While steaks marinate, cut tomato into ½-inch dice. Finely chop cilantro leaves, discarding stems. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and place in a medium bowl. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem. Mince enough to yield 1 tablespoon.
Make Cholula guacamole
Add tomato, cilantro, minced jalapeño (feel free to use less for milder heat), juice of remaining lime, finely chopped onion, remaining Cholula, and ¼ teaspoon salt to bowl with avocado and stir to combine. Set guacamole aside. Place tortillas in oven to warm through until ready to serve. Remove steaks from marinade, allowing excess to drip off, and transfer to a plate. Remove and discard crushed garlic cloves from bag with marinade.
Heat 1 teaspoon canola oil in a large pan over medium-high heat. When oil is shimmering, add marinated vegetables to pan, along with any remaining marinade in bag. Season with ¼ teaspoon salt and black pepper as desired and cook, stirring occasionally, until tender and charred, 5-7 minutes. Transfer to a plate, then wipe pan clean for the next step. Season steaks all over with ½ teaspoon salt and black pepper as desired.
Sear steaks and plate fajitas
Return pan from vegetables to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add steaks; sear until browned and medium rare, 4-6 minutes per side. Set aside to rest for about 5 minutes, then cut against the grain into ¼-inch slices. Serve family-style with tortillas, guacamole, and vegetables. Enjoy!