Recipe

Tylers Ultimate Flank Steak Fajitas And Guacamole Recipe

	Sparow64 / All my dishes 1 year, 9 months ago Tyler's Ultimate is one of my favorite shows! Saw him make this, and have tried at home...fabulous!! Guacamole needs to chill for an hour, Beef marinades 2-4 hours. Start with beef marinade, then guacamole, then other prep work. Prep:45m Cook:9m Servings:6	Sparow64
	easy tasty mexican wonderful

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Ingredients

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

Fajitas

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

Guacamole, recipe follows

Good quality store bought salsa

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using a blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef.

Lightly oil the grill or grill pan.

Season liberally with salt and freshly ground black pepper.

Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

Guacamole:

Halve and pit the avocados.

With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky.

Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream, ripe olives, chopped tomatoes and shredded cheese.

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