Steak Fajita with Cilantro Avocado sauce

Ingredients

Steak Fajita Marinade:

2 lbs Skirt steak, sliced

1 teaspoon Cumin

1 teaspoon Paprika

2 teaspoon Chili power

1 cup Cilantro, chopped

1 fresh Lime juice

1/4 cup Olive oil

1/2 teaspoon sea salt

1 teaspoon ground black pepper

4 cloves garlic, minced or sliced

Others:

1 Tbsp Olive oil

1 medium yellow Onion, cut in strips

1 Green bell pepper, cut in strips

1 Red bell pepper, cut in strips

1 Yellow bell pepper, cut in strips

Corn Tortilla

Mexican 4 cheese - optional

Cilantro Avocado Sauce

1 Avocado

Handful of Cilantro (about 1.5 cups chopped)

2 fresh Limes, juiced

2 cloves Garlic

1/2 jalapeño, remove seeds if you want less spicy

1/2 cup Extra Virgin Olive Oil

1/4 cup sour cream

1/2 teaspoon sea salt to taste

Instructions

1. Marinade beef with cumin, paprika, chili powder, cilantro, lime juice, olive oil, sea salt, ground black pepper, and garlic for at least 3 hours or overnight.

2. Heat 1 Tbsp Olive oil on medium-high heat in a large skillet. Sear steak strips for about 5-10 minutes or about 90% cooked. Transfer to plate and set aside.

3. Sauté onions until translucent then add bell peppers & continue cook for about 5 minute. When vegetables are cooked, add the steak and cook until desired doneness.

4. Warm tortilla in the oven or a separate skillet. Serve steak fajita on warm tortilla, add cheese, cilantro, and avocado cilantro sauce on top. Enjoy!

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