Grilled Beef Fajitas with Guacamole and Hot Pico de Gallo

Both Mexico and Texas lay claim to fajitas—a

simple dish of tortilla-wrapped grilled or seared meats and vegetables (usually

peppers and onions), served with tomato-based salsas and guacamole.

While the dish originated in Mexico, the now-commonplace additions of shredded

cheese and sour cream give it more Tex-Mex flair. Regardless of who

created them, fajitas are simple, flavorful, and easy to make—and served in the

pan they’re cooked in.

I like to make fajitas with

the freshest and simplest of ingredients, from the pico de gallo to the

• guacamole to the peppers, onion, and lean meat. I also like a lot of color, so
• I used green, red, and orange bell peppers in this recipe. Of course, you can make the
• dish with only one color of pepper—but if the opportunity is there for a
• variety of hues, take it.
• Peppers and Onion
• To keep it fresh and simple, the salsa includes a few chopped vegetables, cilantro,
• and lime juice. That’s it. Same for the guacamole: avocado,
• garlic, salt, and lime juice. That leaves only the fajita filling:
• sliced peppers and onions with small pieces of meat. If you prefer not to eat
• beef, try chicken or turkey instead. Make it vegetarian with the addition of
• thin slices of crunchy jicama or even fresh corn kernels.
• Pico de Gallo IngredientsGuacamole IngredientsMakes 8 fajita wraps
• 3-4 plum tomatoes (depending on size), chopped
• 2 small jalapeno chiles, finely chopped
• 1 habanero chile, finely chopped
• 1/4 small red onion, chopped
• 1/4 cup chopped cilantro
• juice of 1 lime
• sea salt
• For the Fajitas and Guacamole
• olive oil, for brushing
• 1 lb beef steak (such as New York
• strip, flank, or rib-eye), cut across the grain into thin, short strips
• sea salt
• freshly ground black pepper
• 1 small onion, cut into thin vertical strips
• 1/2 medium green bell pepper,
• cut into thin, 1-inch strips
• 1/2 medium red bell pepper,
• cut into thin, 1-inch strips
• 1/2 medium orange or yellow
• bell pepper, cut into thin, 1-inch strips
• 2 garlic
• cloves
• 1 large,
• ripe avocado
• juice of
• 1/2 lime
• 8 8-inch,
• flour tortillas (fajita size), warmed
• shredded
• Chihuahua or white cheddar cheese (optional)
• sour cream

(optional)

Preparation

For the Pico de Gallo

Combine the first 6

ingredients (through juice) in a medium bowl and season with salt. Set aside to

allow flavors to blend while you prepare the other dishes.

Pico de Gallo

For the Fajitas and Guacamole

Heat a grill pan over

medium-high heat and brush with oil. Season the beef with salt and pepper and

grill, stirring and turning often, until barely cooked through, 6-7 minutes.

Remove to a bowl and wipe out any accumulated liquid in the pan.

Beef Ready to GrillBeef Beginning to GrillGrilled Beef

Brush the pan with more oil

and add the onion and all bell peppers. Season with salt and pepper and grill,

stirring frequently, until slightly softened and beginning to char, 5-6 minutes.

Return the beef to the pan and stir into the vegetables until hot and sizzling, 1-2 minutes.

Peppers and Onion Beginning to GrillGrilled Peppers and OnionsBeef Returned to the Pan Meanwhile, coarsely chop the

garlic cloves and place in a shallow bowl. Season generously with salt, then

use a fork to mash the salt and garlic together until a pulp forms.

Slice the avocado in half

lengthwise and remove the pit. Scoop the flesh into the bowl with the

garlic-salt pulp and add the lime juice. Mash the avocado into the mixture

until creamy but still slightly stiff.

To serve, stack 2-3 heavy potholders in the middle

of the dining table. Set the grill pan on top and place the tortillas, pico de gallo,

guacamole, and any other accompaniments around it to let your guests make their

own fajitas.

Also check out Grilled-Beef and Bean Burritos with Chipotle-Habanero Sauce.