Steak Fajitas with Avocado Sauce
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
- Dinner
Twenty minutes in a lemon and cumin marinade, three bell peppers, and a mashed-avocado sauce that takes two.
These steak fajitas are made with tender beef, colorful bell peppers and red onion, and served in warm flour tortillas with an easy avocado and lemon sauce. The beef is marinated with olive oil, lemon and spices before being cooked with the vegetables, giving the fajitas plenty of flavor. I like serving them with plain yogurt on the side for a cool, creamy, and nutritious boost. They are easy to prepare and make a filling dinner for two, with 3 small fajitas per person.
Why This Works
The steak does the heavy lifting for protein, while the bell peppers, onion and avocado add fiber, vitamins and healthy fats. Serving the fajitas with plain yogurt provides an additional protein boost, making this a satisfying and balanced high-protein dinner.
Nutrition (per serving)
| Calories | 872 |
|---|---|
| Protein | 75g |
| Carbs | 55g |
| Fat | 45g |
Ingredients
For the steak and vegetables
| Beef steak | 1 lb |
|---|---|
| Red onion | 1 large |
| Red bell pepper | 1 |
| Orange bell pepper | 1 |
| Yellow bell pepper | 1 |
| Olive oil | 2 tbsp |
| Lemon | 1 |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Chili flakes | 1 tsp |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
For the avocado sauce
| Ripe avocado | 1 |
|---|---|
| Lemon juice | Juice of ½ lemon |
| Salt | To taste |
| Black pepper | To taste |
For serving
| Small flour tortillas | 6 |
|---|---|
| Plain yogurt (optional) | ¾ cup |
Step-by-Step Instructions
1 Marinate the beef
Slice the onion, bell peppers and beef steak into thin strips. Season the beef with salt, black pepper, chili flakes, cumin and paprika. Add 2 tbsp olive oil and the juice of half a lemon. Mix well and let it marinate for 20 minutes.
2 Cook the vegetables
Heat 3 tbsp olive oil in a pan over medium heat. Add the onion and bell peppers and sauté for 8–10 minutes, until slightly softened but still keeping their texture. Remove from the pan.
3 Sear the beef
In the same pan, cook the marinated beef over high heat for 6–10 minutes, stirring occasionally. Add the vegetables back to the pan and cook everything together for another 2–3 minutes.
4 Make the avocado sauce
Mash the avocado with the juice of half a lemon, salt and black pepper.
5 Assemble and serve
Warm the flour tortillas. Spread some avocado sauce over each tortilla, add the steak and vegetable mixture, and serve with plain yogurt on the side.
Notes & Tips
- Storage: Store the cooked steak and vegetables in an airtight container in the refrigerator for up to 3 days. Store the avocado sauce separately.
- Make ahead: The steak can be marinated up to 24 hours ahead and kept refrigerated until ready to cook.
- Tortillas: Use small flour tortillas for individual fajitas, or swap for whole-wheat tortillas for extra fiber.
- Serving: Plain yogurt is optional but adds extra protein and a creamy contrast to the spicy steak.
- Scaling: Easily double the recipe for 4 servings; cook the steak in batches if needed to avoid overcrowding the pan.
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
