Flank Steak Fajitas with Guacamole Recipe

Name: Flank Steak Fajitas with Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground cumin; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons chile powder; 6 tablespoons olive oil, divided; 3 pounds flank steak; Kosher salt and freshly ground black pepper, to taste; 2 onions, sliced; 4 spicy chile peppers, seeded and sliced; 2 tablespoons olive oil; 3 ripe avocados, halved, pitted, peeled and diced; 1 small red onion, diced; 1 small tomato, diced; 2 cloves garlic, chopped; Juice of 1 Meyer lemon; 1 lime, juiced, plus 2 limes, zest and juice, divided; 2 cups sour cream

Servings: persons

2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chile powder
6 tablespoons olive oil, divided
3 pounds flank steak
Kosher salt and freshly ground black pepper, to taste
2 onions, sliced
4 spicy chile peppers, seeded and sliced
2 tablespoons olive oil
3 ripe avocados, halved, pitted, peeled and diced
1 small red onion, diced
1 small tomato, diced
2 cloves garlic, chopped
Juice of 1 Meyer lemon
1 lime, juiced, plus 2 limes, zest and juice, divided
2 cups sour cream

1
In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer.
2
Cook for 4 minutes.
3
Let cool.
4
Place the steak in a baking dish and pour the seasoned oil over top.
5
Marinate the steak in the refrigerator for 30 minutes.
6
Bring the steak to room temperature before grilling.
7
Preheat a grill or grill pan on high heat.
8
Remove the steak from the marinade and season with salt and pepper.
9
Grill the steak for about 7 minutes on each side for medium-rare.
10
Let rest before slicing.
11
Combine the onions and peppers with olive oil, and salt and pepper, to taste.
12
Toss to coat in oil.
13
Grill the onions and peppers for 4 minutes.
14
Set aside.
15
Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl.
16
Mash the avocado a bit with a fork.
17
Stir in salt, and pepper, to taste.
18
Mix in the sour cream with the remaining juice and zest of limes.
19
Season with salt, to taste.
20
To serve: Slice the flank steak in thin slices and place it on a large platter.
21
Serve with peppers and onions, guacamole, and lime-sour cream on the side.

1530

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons chile powder, and more.

Yes, Flank Steak Fajitas with Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flank Steak Fajitas with Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions