Steak fajitas with guacamole

Ingredients:

Fajitas

• 1 skirt steak weighing 900 g.
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tbsp vegetable oil + extra for greasing the grill grate
• Juice of half a lime
• Juice of half an orange
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 cloves garlic, finely grated

Guacamole

• 2 large avocados, peeled
• Juice of half a lime
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 teaspoon chopped jalapeño

Innings

• 18 wheat tortillas, microwave
• 2 tbsp. pico de gallo
• 1 cup chopped fresh cilantro

Preparation:

1. Fajitas:
   
   In a large bowl or a zip-lock plastic bag, combine the steak, onion, green and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne pepper, garlic, 2 tablespoons of salt, and a few grinds of black pepper. Mix thoroughly with your hands to coat. Marinate in the refrigerator for at least 2 hours or overnight.
2. Guacamole:
   
   Mash the avocado with lime juice in a medium bowl. Add the red onion, cilantro, and jalapeño, and season with salt to taste. If not serving immediately, cover the surface of the guacamole with plastic wrap to prevent it from browning.
3. Preheat an outdoor grill or large grill pan over two burners over medium heat. Lightly oil the grill grates.
4. If necessary, cut the steak into pieces to fit on the grill. Grill the steak, turning once, until well-marked and medium-rare, 3-5 minutes per side, depending on the thickness of the steak. Transfer to a cutting board and cover loosely with foil.
5. Place the onions and peppers (from the marinade) on the grill and cook, turning occasionally, until lightly charred and tender, about 10 minutes. Transfer to a large platter.
6. Thinly slice the steak across the grain and transfer to a platter with grilled vegetables. Serve with warm tortillas, guacamole, pico de gallo, and cilantro.