Flank Steak Fajitas With Guacamole Recipes

Steps:

• Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
• Marinate in the refrigerator 30 minutes to 1 hour.
• Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
• Wrap tortillas tightly in heavy duty aluminum foil.
• Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
• Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

Steps:

• For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.
• For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning.
• Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil.
• If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil.
• Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter.
• Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables.
• Serve with the warm tortillas, guacamole, pico de gallo and cilantro.