- 1lb Skirt Steak
- 2 Avocados, Pitted
- 1/4 cup Chopped Cilantro
- 3 tbsp Lime Juice
- 1.5 tsp Salt
- 1.5 tsp Ground Black Pepper
- 1 Medium Onion
- 3 Poblano Peppers
- 1 tsp Ground Ancho Chile
- 3 tsp Extra Virgin Olive Oil
- 1/2 tsp Ground Cumin
- Hot Pepper Sauce to Taste
- 6 6-inch Corn Tortillas
Core and mash your avocados. Add in 3/4 tsp salt, 1/4 tsp pepper, cilantro and only 2 tbsps of the lime juice to the avocado mash. This will be your guacamole.
Next, prepare your onion and poblano peppers. Remove the outer skin from your onion. Lightly brush the onion and the peppers using 2 tsps of olive oil.
To prepare the steak, coat it with the remaining tsp of olive oil. Next place 1/4 tsp pepper, 1/2 tsp salt, ancho chile and cumin in a bowl and combine. Use this spice mixture as the rub for your steak after it has been oiled.
Take your steak, onion and pepper to the grill. Make sure the grill is lightly oiled. Grill the poblano peppers and the onion for about 8 -10 minutes. Make sure to turn them often, and avoid burning. Light char is ok.
Grill your steak several (2 to 3) minutes on each side for a medium rare skirt steak. When cooked, place the steak aside on your cutting board, resting a sheet of aluminum foil on top.
While the steak is resting, slice your onion into long, thin curved pieces. Next, peel the skin from your pepper, remove the steam and seeds, and slice into long, thin pieces.
Place the onion and pepper in a bowl, add in 1 tbsp lime juice and 1/4 tsp salt, and toss.
Slice your steak, serve with veggies, your guacamole, hot sauce and corn tortillas.
Makes 6 servings/fajitas.