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Monday, September 25, 2017

Avocado-Cilantro Steak Fajitas

You can cook the meat and veggies for this on the BBQ, on a grill pan or just in a frying pan--whatever works with you.  The salsa can be spiced up or down, depending on how much jalapeno you put into it.

  • 1 avocado, pitted and peeled
  • 1/4 c. olive oil
  • 1/4 to 1 jalapeño chile
  • 3/4 cup packed fresh cilantro leaves, plus more for garnish
  • 1 garlic clove
  • 2 Tbs. fresh lime juice
  •  salt and pepper
  • 1 1/2 lb. (750 g) flank,  skirt steak, or sirloin, cut into thin strips
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 12 flour tortillas, warmed
BBQ, grill or cook in frying pan the steak, until it is done to your taste.  I like well done so I cook it a little longer.  Set aside and cook the onion and pepper til charred.  In a food processor combine the avocado, olive oil, lime juice, cilantro, garlic and lime juice.  Blend until smooth.  Add salt and pepper to taste.

Serve the meat and vegetables on a warm tortilla drizzles with the avocado salsa.

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