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What you'll be getting:

Steak Fajitas

Per Serving

6 oz striploin steak

125 g veggies (onions, tomatoes, peppers, avocado oil, salt and pepper) 

1/2 jalapeno 

3 small tortillas (2 gf tortillas)

1/2 avocado 

1 T avocado oil (not shown) 


Equipment needed: a pan and cutting board



Heat up your pan with the oil. When it is hot, add the steak. I cooked on #8. 

Set a timer for 3 minutes. 

You will get a better sear if you don't touch, or move, the meat while it is searing. After 3 minutes, flip and cook the other side for 3 minutes. 

After you have cooked the steak for 6 minutes, remove from the pan and transfer to a cutting board to let it rest. 6 minutes will give you a medium rare, if you like your meat a little bit more well done you can cook for 4 minutes on each side. Let it rest for at least 3 minutes. 

While the meat is resting, you can toss the veggies in the pan that cooked the steak. I like to turn the heat up to high when I cook the veggies. I left the jalapenos separate from the veggies because you should add as many as you like. They give a little bit of heat, so it's up to your preference. I only added a couple of slices and it gave enough heat for me, but it's however you like your fajitas. If you want to test the heat of the pepper, take one slice and rub it on your bottom lip. You can then decide if it's too spicy for you, or if you want to add them all. It's easier to add heat to a dish though than take away, so add a couple at a time to your liking. After you handle any chili peppers, wash your hands. You don't want the oils getting in your eyes.

Cook until the onions and peppers begin to get soft. 

After you cut the avocado in half, slice it thinly. 

Using a spoon, scoop out the avocado. 

Lay out the tortillas on a cutting board and spread out the avocado slices. 

Next, slice the steak. 

Lay the steak on top of the avocado. 

Top off with the veggies. From start to finish this dinner takes less than 15 minutes. Enjoy! 

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