Flank Steak Fajitas with Salsa and Guacamole

Photo: Chris Gonzaga

Makes: 6-8 servings
Free of: gluten and all top allergens

 

Ingredients

Flank Steak Fajitas

  • 1 large flank steak
  • 1⁄4 cup lime juice
  • pinch salt
  • pinch pepper
  • 1 large sweet onion, sliced
  • 2 red peppers, seeded and cut into thin strips
  • 2 cloves garlic, sliced
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 10 tortillas [Look for brands free of allergens; there are several GF tortilla brands.]

Guacamole

  • 4 ripe avocados
  • 1⁄2 cup fresh cilantro, chopped
  • 1⁄4 cup white onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1⁄4 cup freshly squeezed lime juice
  • 1 tsp ground cumin
  • pinch salt

Fresh Tomato Super Salsa

  • 3 cups (700 mL) ripe, diced tomatoes
  • 1⁄2 cup red onion, diced
  • 1 clove garlic, minced
  • 1⁄4 cup fresh cilantro, chopped
  • 1⁄4 cup lime juice, freshly squeezed
  • 1 jalapeño, seeded and minced
  • 1 tbsp olive oil
  • pinch salt

Instructions

  1. In a small bowl, combine lime juice, salt and pepper.
  2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
  3. For guacamole, peel and core avocados. Mash lightly in a medium bowl. Add remaining ingredients and mix well.
  4. For salsa, combine all ingredients in a medium bowl. Allow to rest 30 minutes for flavors to combine.
  5. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
  6. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
  7. Add chili powder and mix well. Keep warm.
  8. Slice the flank steak into thin strips, cover and set aside.
  9. Toast tortillas on the grill or warm through.
  10. Place enough steak and vegetables to fill the center of each toasted tortilla.
  11. Spoon on a generous dollop of guacamole and salsa, wrap and eat.

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