Steak Fajitas with Chimichurri Avocados
Steak Fajitas with Chimichurri Avocados
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 55m
- Serving: 6
Bursting with fresh citrus and vivacious, creamy chimichurri avocados, these are not your average fajitas. Flank steak is a fantastic cut of meat for this recipe, falling somewhere between a marinating and a grilling steak. While marinating helps to bring flavor, it’s not what actually impacts the tenderness of the steak as much as you think it does. Slicing it thinly across the grain is what will yield the most tender morsels of grilled steak.
Ingredients
½ cup freshly squeezed orange juice
2 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon salt
2 lb (900 g) flank steak
12 flour tortillas
3 avocados, diced
⅓ cup Lemon Chimichurri
Shredded cabbage
Diced oranges
Fresh cilantro leaves
Hot sauce
Directions
In a small bowl, combine the orange juice, oil, oregano, chili powder, paprika, and salt.
Place the steak in a shallow dish and pour in the marinade.Cover and marinate in the fridge for at least 1 hour or up to 8 hours.
Preheat a clean barbecue to high heat (400–425°F).
To grill: Place the steak on the barbecue, discarding the marinade. Grill the steak for 25–30 minutes (longer for thicker steaks), turning it occasionally, until it reaches an internal temperature of 135°F. Turn off the barbecue. Transfer the steak to a large cutting board and tent with foil for 10 minutes; the residual heat will bring up the temperature to 145°F or medium-rare.
Wrap the tortillas in foil and place them on the barbecue to warm slightly while the steak rests.
Meanwhile, in a medium bowl, combine the avocados and chimichurri.
Slice the steak across the grain into long, thin pieces.
To serve: Place some sliced steak in the middle of each tortilla and top with cabbage, oranges, cilantro, hot sauce, and the avocados. Store leftovers separately in airtight containers, where they will keep in the fridge for up to 3 days.
Notes
Excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright © 2025 Andrea Buckett.
Photographs by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin
Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
