Smoky Tex-Mex Grilled Steak Fajitas with Avocado Crema

Allergens

Milk (in sour cream), Eggs (in buttermilk)

Ingredients

• 1. 2 lbs flank steak, cut against the grain into thin strips 2. 3 bell peppers (red, yellow, and green), sliced into 1/4
• inch strips 3. 1 large onion, sliced into 1/4
• inch strips 4. 1 tbsp olive oil 5. Salt and pepper to taste 6. 2 limes, juiced 7. 1 cup fresh cilantro leaves, finely chopped 8. 1 jalapeño, seeded and finely chopped (optional) 9. 4 large flour tortillas, warmed 10. For Avocado Crema: 11. 1 ripe avocado, pitted and peeled 12. 1/4 cup sour cream 13. 1/4 cup buttermilk 14. 1/4 cup fresh cilantro leaves 15. 1 tbsp lime juice 16. Salt and pepper to taste

Instructions

1. In a large bowl, marinate steak strips with olive oil, salt, pepper, and half of the lime juice for at least 30 minutes.
2. Preheat grill or grill pan over medium high heat. Grill steak until desired doneness, about 4 5 minutes per side. Remove from heat and let rest for a few minutes before slicing into thin strips.
3. In the same grill, cook bell peppers and onions with the remaining lime juice, salt, and pepper until tender, about 4 6 minutes.
4. For Avocado Crema: Blend together avocado, sour cream, buttermilk, cilantro, lime juice, salt, and pepper in a blender or food processor until smooth. Set aside.
5. Assemble fajitas by placing steak strips, grilled vegetables, chopped cilantro, and jalapeño (if using) onto warmed tortillas. Drizzle with Avocado Crema and serve immediately.

Chef’s Insight

For extra smokiness, marinate the steak overnight for deeper flavor infusion.

Notes

Grilling tips: For a charred flavor, cook steak and vegetables over high heat for quicker cooking time.