Fajitas With Marinated Grilled Flank Steak, Guacamole, Salsa, And Warm Tortillas

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


The best steak fajitas I've had! I did not marinate overnight, I did it the morning of. So delicious! I also sliced the flank steak into thin strips across the grain before marinating.
Crystal Suarez   •  6 Feb   •  Report
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Ingredients for 6 servings

1 (1 to 1 ½ pound) flank steak

4 tablespoons extra-virgin olive oil

½ cup low-sodium soy sauce

1-teaspoon cumin1 teaspoon coriander

1-teaspoon chili oil

Tablespoons fresh lime juice

2 garlic cloves, peeled and smashed

10 corn tortillas or 10 (8-inch) whole-wheat tortillas wrapped in aluminum foil

1 large onion, peeled and sliced thin

1 large green pepper, cut into strips

½ teaspoon kosher salt

2 tablespoons canola oil

¼ cup fresh cilantro, chopped

1 jalapeño, seeded and minced

4 ripe avocados

½ medium white onion, finely chopped

½ cup cilantro, finely chopped

6 tablespoons fresh lime juice

1 ½ teaspoons kosher salt

2 jalapeños, 1 finely chopped, and 1 sliced thin, for garnish (optional)

1 lime, sliced thin, for garnish

8 Roma tomatoes, peeled, seeded, and diced into small chunks (about 2 cups)

½ cup red onion, chopped small

¼ cup cilantro loosely packed, then finely chopped

2 scallions, finely chopped

2 tablespoons fresh lime juice

1-teaspoon kosher salt

1 tablespoon jalapeño, finely diced with the seeds (optional)

1-tablespoon olive oil

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