The Best Steak Fajitas

• Produce

  • 1 Avocado, pitted and smashed
  • 1/2 Bell pepper, orange
  • 1/4 cup Cilantro, fresh leaves
  • 1 clove Garlic
  • 1/4 tsp Garlic powder
  • 2 Lime, wedges of
  • 1/2 Red bell pepper
  • 1 Sweet onion
  • 1/2 Taspoon onion powder

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 1 tbsp Cornstarch
  • 1 1/2 tsp Kosher salt
  • 1 tsp Paprika
  • 1 Recipe fajita seasoning
  • 1/2 tsp Sugar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 16 Flour tortillas

• Dairy

  • 2 tbsp Butter

• Other

  • ¼ cupplus 1 tablespoon olive oil, divided
  • 1½ pounds hanger, skirt or flank steak, halved crosswise

Found on foodiecrush.com

Description

Ingredients

• For the Homemade Fajita Seasoning Blend
• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ½ teaspoon sugar
• ½ taspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• For the Steak Fajitas
• 1 clove garlic, minced
• 1 recipe Fajita seasoning (above)
• ¼ cupplus 1 tablespoon olive oil, divided
• ¼ cup fresh cilantro leaves, chopped, plus more for serving
• 1½ pounds hanger, skirt or flank steak, halved crosswise
• 2 tablespoons butter
• 1 sweet onion, halved and sliced vertically
• ½ teaspoon kosher salt
• ½ red bell pepper, seeded and sliced into strips
• ½ orange bell pepper, seeded and sliced into strips
• 2 wedges of lime
• 1 avocado, pitted and smashed
• 16 warm flour tortillas

Directions

• For the Homemade Fajita Seasoning Blend
• Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
• For the Steak Fajitas
• In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinade for 30 minutes.
• Meanwhile, heat a 12-inch cast-iron skillet over medium-hihg heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
• Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
• Serve on warm tortillas. Garnish with smashed avocado thats been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
• Recipe from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy