Flank Steak Fajitas with Guacamole

Ingredients

• 3  avocados diced pitted ripe peeled halved
• 4  spicy chile peppers seeded sliced
• 2 tablespoons chile powder 
• 3 pounds flank steak 
• 2 cloves garlic chopped
• 2 tablespoons garlic powder 
• 2 tablespoons ground cumin 
• 1  juice of lemon 
• 1  juice of lime divided juiced
• 6 servings kosher salt and pepper black freshly ground to taste
• 2 tablespoons olive oil 
• 6 tablespoons olive oil divided
• 2 tablespoons onion powder 
• 2  onions sliced
• 1 small onion diced red
• 2 cups cup heavy whipping cream sour
• 1 small tomatoes diced

Equipment

• bowl
• sauce pan
• baking pan
• grill
• grill pan

Directions

1. In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes.
2. Let cool.
3. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
4. Preheat a grill or grill pan on high heat.
5. Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare.
6. Let rest before slicing.
7. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
8. Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste.
9. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
10. To serve: Slice the flank steak in thin slices and place it on a large platter.
11. Serve with peppers and onions, guacamole, and lime-sour cream on the side.