avocado chimichurri steak fajitas (Edit recipe)

this marinade has a nice kick to it, thanks to primal palate's taco & fajita seasoning. allowing your steak to rest for at least 10 minutes (very hard to be patient) is key to letting all the juices stay in your steak & keep it tender once you thinly slice it. pairing with all your traditional fajita ingredients + the avocado chimichurri just knocks this meal out the park!

1 hour

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	7 g
Carbohydrates:	15 g
Protein:	26 g
Cholesterol:	76 g
Sodium:	287 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by ericatangeman

Serves: 6-8

Ingredients

steak marinade

2 lb Sirloin Steak, or flank steak
1 - 2 Tbsp Avocado Oil
1 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
.85 oz Primal Palate Taco Seasoning, 1 packet

fajita veggies

4 Bell Pepper, sliced
2 Onion, sliced
16 oz Baby Bella Mushrooms, sliced
1 - 2 cup Frozen Corn
1 Salt and Pepper, to taste

remaining ingredients

1 avocado chimichurri (click for recipe)
2 Corn Tortilla
1 Cilantro
1 Cotija Cheese, or queso fresco

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

add all ingredients for steak to a large zip-lock bag & marinate for a minimum of 1 hr, up to 12.
add all avocado chimichurri ingredients to a food processor and combine; refrigerate until ready to serve.
add steaks to a grill & cook until reaches desired doneness.
rest steak for 10 minutes, then thinly slice against the grain.
while steak is cooking, saute peppers, onion, mushrooms, & corn.
season veggies with salt & pepper once close to being done.
to a tortilla, add fajita veggies, steak, avocado chimichurri, & any additional garnishes (cilantro, cotija cheese, etc.)