Fajitas with Guacamole
Ingredients:
- flank steak - 1 1/2 pounds
- olive oil - 1/2 cup
- Worcestershire sauce - 3 T
- lime juice - 1/3 cup
- garlic, minced - 3 cloves
- cumin - 1 T
- chili powder - 1 T
- red pepper flakes - 1/2 tsp
- salt - 1 tsp
- black pepper - 1/2 tsp
- sugar - 1 T
- onion, sliced - 2
- bell peppers, sliced red, green, yellow or combination - 3
- guacamole --
- avocados, pitted, peeled - 3
- Rotel diced tomatoes & green chilies, drained - 1 can
- chopped onion - 1/2 cup
- lime juice - 1 T
- salt - 1/2 tsp
- black pepper - pinch - to desired taste
- tortilla shells -
Instructions:
In a bowl, whisk together oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper, salt, pepper and sugar. Place steak in a large ziplock bag, add marinate, seal bag, place in refrigerator for at 2 hours or more. Turn bag every so often.
Heat grill to medium-high heat, add steak, grill for 7 - 8 minutes per side, or until internal temperature reaches 145 degrees. Slice.
Heat 1 - 2 T of oil in a cast iron skillet, add peppers and onions. Cook for 10 - 15 minutes, until vegetables are crisp tender.
Prepare guacamole -- in a bowl, mash avocados, stir in drained tomatoes, onion, lime juice and salt. Season with pepper.
Place desired amount of vegetables and meat in a tortilla shell, top with guacamole; serve.
