Steak Fajitas with Charred Avocados

An easy and quick marinade on thinly sliced beef adds a ton of flavor in a small amount of time. Use your favorite vegetables—even pre-cut frozen veggies!—and the garnishes you have on hand to create a tasty, build-your-own dinner that is perfect for any night of the week.

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Honey-Chili Steak Fajitas with Charred Avocados

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

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Ingredients

• For the Rub
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chili powder
  • 2 garlic cloves, minced
  • 2 pounds skirt, hanger, or flank steak, trimmed and sliced 1/4-inch thick crosswise
  • Freshly ground black pepper, to taste
  • Avocado or other neutral oil, as needed
• For the Fajitas
  • 1 large yellow or red onion, thinly sliced
  • 3 bell peppers (red, green, yellow), thinly sliced
  • 1 jalapeño, deseeded if desired, thinly sliced
  • 12–16 corn or flour tortillas, warmed
  • Avocado or other neutral oil, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
• For the Charred Avocados
  • 3 ripe avocados
  • 2 teaspoons honey
• For Serving (Optional)
  • Shredded lettuce
  • Pico de gallo or salsa
  • Low-fat sour cream
  • Shredded cheese

Instructions

1. Marinate the steak: In a small bowl combine honey, cumin, chili powder, garlic, and black pepper. Add enough oil to loosen the mixture into a spreadable paste. Toss steak slices in the marinade until evenly coated. Marinate up to 10 hours refrigerated, or leave at room temperature while preparing vegetables.
2. Cook the vegetables: Heat a large cast-iron skillet over high heat. Add enough oil to coat the bottom. Sauté onions 3–4 minutes until tips begin to brown. Add bell peppers and jalapeño. Cook 5 minutes more until softened and lightly charred. Transfer to a plate and cover with foil to keep warm.
3. Sear the steak: Return pan to high heat. Remove steak from marinade and add to hot pan in a single layer (work in batches if needed). Cook undisturbed about 2 minutes until deeply browned. Flip and sear the other side. Transfer to the plate with vegetables and cover.
4. Char the avocados: Preheat broiler. Line a sheet tray with foil. Halve avocados and remove pits. Brush cut sides lightly with honey. Place cut side up on tray and broil 4–6 minutes, rotating halfway through, until charred and lightly caramelized.
5. Finish and serve: Return vegetables and steak to the hot skillet and toss briefly until steak reaches desired doneness. Serve immediately with warmed tortillas, charred avocados, and optional garnishes.

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