Steak Fajitas with Charred Avocados

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the rub:

  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chili powder
  • 2 garlic cloves, minced
  • 2 pounds skirt, hanger or flank steak, trimmed and cut crosswise in ¼ inch thin slices
  • freshly ground black pepper, to taste
  • avocado or other neutral oil, as needed

Ingredients for the fajitas:

  • 1 large yellow or red onion, thinly sliced
  • 3 bell peppers (red, green, yellow), thinly sliced
  • 1 jalapeno, deseeded if desired, thinly sliced (julienned)
  • 12 – 16 corn or flour tortillas, warmed
  • avocado or other neutral oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Ingredients for the charred avocados:

  • 3 ripe avocados
  • 2 teaspoons honey

Ingredients for serving:

  • shredded lettuce (optional)
  • pico de gallo or salsa (optional)
  • low fat sour cream (optional)
  • shredded cheese (optional)


  1. In a small bowl combine the honey, cumin, chili powder, garlic and black pepper. Stir to combine then add enough oil so that it is loose enough to spread easily over the steak. Add the steak pieces and stir until all of the pieces are evenly coated. This can be done up to 10 hours ahead and stored in the refrigerator. Otherwise, leave at room temperature while you prepare the vegetables.
  2. Heat a large cast-iron pan or skillet over high heat. Pour in just enough oil to cover the bottom of the pan and add the onions. Sauté for 3 to 4 minutes, until the tips of the onions begin to brown, before adding the bell peppers and jalapeno. Cook until soft and starting to brown, about 5 minutes more then transfer to a plate and cover with aluminum foil to keep warm.
  3. Return the pan to high heat and remove the beef from the marinade, adding it to the hot pan. Cook without disturbing the meat until it’s deeply browned, about 2 minutes. Flip and sear the other side then transfer the meat to the plate with the vegetables; cover to keep warm while you char the avocados.
  4. Turn the broiler on and line a sheet tray with aluminum foil. Split the avocados in half vertically and remove the seed. Using your finger or the back of a spoon, brush the cut sides with a little bit of honey. Arrange cut side up on a tray and place under the broiler for 4 to 6 minutes, rotating halfway through, until charred and spotted. Set aside.
  5. To serve, return the pan to high heat and, once hot, add the vegetables and steak back to the pan. Cook, stirring frequently until the steak has reached the desired doneness. Serve immediately with charred avocados and optional garnishes.