Beef · Mexican · 40 min
Strip Steak & Bell Pepper Fajitas with Guacamole & Butter Lettuce
- 40 min
- 2–6 servings
- 674 kcal / serving
Thin strips of strip steak with pepper and onion mingle with cool lettuce wrappers and a creamy avocado guacamole for a weeknight-friendly fajita. The mix of bright lime and cilantro keeps the flavors fresh and simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1red bell pepper
- ½ mediumred onion
- ¾ lbstriploin (New York strip) steak
- 1yellow bell pepper
- avocados
- limes
- red bell peppers
- yellow bell peppers
- red onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1red bell pepper
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- limes
- red bell peppers
- yellow bell peppers
- red onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lime | 1 | ||
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Coat a skillet with oil and heat it over medium-high until shimmering.
- Season the steak with salt and pepper, then sear in the hot skillet for 2–5 minutes per side to your preferred doneness. Remove and loosely cover with foil to rest.
- In a separate bowl, mash avocado with lime, salt, and pepper until smooth; stir in half of the minced cilantro. Set aside.
- Thinly slice bell peppers and red onion; mince garlic and set half of it with the vegetables, reserving the rest for the guacamole.
- Add the pepper, onion, and remaining garlic to the hot skillet and cook, stirring frequently, until tender-crisp, about 4–5 minutes.
- Slice the rested steak thinly against the grain, then return it to the skillet with any juices. Sprinkle with chili powder, cumin, salt, and pepper; toss and cook 1–2 minutes to combine flavors.
- Wash and dry the butter lettuce and cut the remaining lime into wedges for serving.
- To serve, spoon fajita mixture into lettuce leaves and top with guacamole, extra cilantro, and lime wedges.
Two tips
- Prep the guacamole ingredients ahead of time and cover tightly so it doesn’t brown.
- Swap the butter lettuce for any other leafy wrap or serve the fajita mixture with warm tortillas if you prefer.
Nutrition per serving
- Calories
- 674 kcal
- Protein
- 41 g
- Carbs
- 25 g
- Fat
- 49 g
- Fiber
- 11 g
- Sodium
- 102 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.