Fajita Friday

Here’s that wonderful flank steak again, except this time it’s serving up easy and tasty Mexican fare.

Flank steak is great for two reasons: 1) it’s one of the cheaper cuts and 2) it’s great for flavoring and grilling.


Flank Steak Fajitas with Chipotle-Style Guacamole (THM S)

  • 1.5 – 2lbs flank steak
  • 1/4 c soy sauce
  • Juice of 1 lime
  • 1 large green bell pepper, sliced
  • 1/2 a large red onion, sliced

Add first 3 ingredients to a gallon bag, and allow to marinate 4-8 hours in the fridge prior to grilling.


  • 4-5 ripe avocados, peeled, pitted, and diced
  • Juice of 1 lime
  • 1 small jalapeño, seeded and chopped
  • 2 Tsp red onion, finely chopped
  • 1/4 c chopped cilantro, chopped
  • Salt and pepper to taste

Peel and cube avocados and juice lime over top. Toss to coat, then lightly smash – I like chunky guac, but if you like it finer, smash away. Add jalapeño, onion, cilantro, salt and pepper to avocado and mix. Taste and adjust as needed.

Allow steak to sit on the counter 7-10 minutes before grilling (reduces shock of meat, and makes it more tender). Saute bell pepper and red onion in cast iron skillet for 4-5 minutes on medium heat. Grill steak on medium heat about 7-8 minutes on each side (depending on size and thickness). Allow meat to rest at least 7 minutes before slicing. 

If you like, you can have these fajitas without a tortilla or you can do one low carb tortilla with this meal. I prefer the Mission brand Carb Balance tortillas – great taste and they’re a good size. Enjoy!


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