hosted by Laverne Diede & Rhonda Fitterer
Easy Steak Fajitas
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1 1/2 lbs. flat iron steak
- 2 1/2 Tbsps. canola oil, divided
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon oil. Add steak to grill, and cook, flipping once, until desired doneness. Let rest for 5 minutes. Season peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper to taste. Add peppers and onion to grill and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with peppers and onion.
Avocado Salsa
- 3 avocados
- Juice of one lime
- 1/2 medium yellow onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 Roma tomatoes, seeded and chopped
- 2 Tbsps. cilantro, chopped
- 1/2 tsp. salt
- 2 cloves garlic, minced
Peel and remove avocado pits; mash well. Add the rest of the ingredients to the mashed avocados; mix well. Refrigerate until ready to serve. Serve with favorite chips.
