Strip Steak & Bell Pepper Fajitas with Guacamole

Directions

1. Prepare the peppers and red onion: wash and dry them, then seed and slice the peppers into thin strips and cut the red onion into half rings. Peel and mince the garlic.
2. Heat a skillet over medium-high heat and brush the bottom with virgin coconut oil.
3. Season the steak with salt and black pepper.
4. Add the steak to the hot skillet and cook to your preferred doneness, about 2–5 minutes per side; transfer to a plate and loosely cover with foil to rest.
5. Lower the heat to medium and cook the onion and peppers with half of the minced garlic until they’re tender-crisp, about 4–5 minutes.
6. Make the guacamole: wash and dry cilantro and lime, finely chop the cilantro leaves, then scoop the avocado flesh into a bowl. Add garlic, lime juice, salt, and pepper, and mash to smooth.
7. Slice the rested steak thinly against the grain and add to the skillet with the vegetables. Season with chili powder, cumin, salt, and pepper; cook 1–2 minutes more to meld flavors.
8. Warm the tortillas briefly in a separate pan if desired, cut the remaining lime into wedges, and serve the fajitas by filling tortillas with steak and peppers, topping with guacamole and cilantro, plus lime wedges.