Budget-Friendly Steak Fajitas!

CHICOPEE, Mass. (Mass Appeal) – Looking for a budget-friendly dinner idea? Personal Chef Bill Collins, from ChefBill.com, showed us how to make steak fajitas and guacamole!


2 avocados, peeled, with pit removed
4 plum tomatoes, chopped, with stem-end removed
2 tablespoons sour cream (optional)
zest of one lime
1 clove garlic, peeled and minced, or ¼ teaspoon garlic powder
1-2 shakes Tabasco
Salt to taste

1. Place the avocados in a large bowl, and mash with a fork or a potato masher, until the lumps are gone
2. Mash in the remaining ingredients, and serve immediately with tortilla chips or other chip or cracker


The juice and zest of 1 lime
2 cloves garlic, peeled and minced
3 tablespoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil, plus 2 tablespoons
1 ½ – 2 pounds skirt of flank steak
3 peppers (any combination of red, yellow, or orange), sliced
2 onions, peeled and sliced
1 cup (approximately) sour cream
1 cup (approximately) guacamole
1 cup grated cheese (Monterey jack, cheddar, or other favorite)
1 cup salsa (optional)
12 tortillas (6″ fajita size, if possible)

1. In a bowl, whisk together the lime juice and zest, garlic, Worcestershire sauce, cumin and chili powders, salt and pepper, and ¼ cup olive oil.
2. In a glass pan (or other non-reactive pan), pour the mixture over the beef, and let it marinade for 3 minutes to 8 hours.
3. Place a large skillet over a medium heat. Add the remaining two tablespoons of olive oil, and cook the onions and peppers until they’re cooked through and starting to become slightly browned. This will take approximately 15-20 minutes. You can do this step while the beef is marinating, or up to two days before.
4. Remove the steak from the oven 60 minutes before you want to cook it. Before cooking, pat it dry, removing any liquid from the marinade
5. Cook the steak either on a grill, a cast iron grill pan, or under a broiler. Cook for 3-4 minutes per side, brushing with marinade, if desired.
6. Let the steak rest for 5-10 minutes after cooking to let the juices settle. Cut into thin slices, against the grain.
7. To serve, briefly warm the tortillas on the grill or in the oven. Spread 1 tablespoon each of sour cream and guacamole on the tortilla. Add approximately ¼ cup of the warm pepper mixture, with sliced beef on top. Add cheese and salsa.

Comments are closed.