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Tender & juicy slices of steak with bell peppers and onion served with warm tortillas and an avocado chimichurri sauce make for an ideal weeknight dinner ready in 20 minutes!

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Weeknight Dinners
Cuisine: tex mex
Servings: 4
Author: the communal feast


  • 1.5 lbs flat iron steak Skirt steak, flank steak or sirloins
  • 3 Bell peppers mixed colors thinly sliced
  • 2 tbsp green chilies
  • ½ jalepeno chopped
  • Olive oil
  • Salt & pepper
  • Taco/fajita seasoning
  • 1 white onion thinly sliced
  • Cilantro
  • Tortillas
  • Steak Marinade
  • 1 tbsp Olive oil
  • 1 Lime juiced
  • 1 tbsp orange juice
  • 3 cloves of garlic minced
  • 1/4 cup Taco/fajita seasoning
  • 1/4 cup soy sauce
  • 1/4 cup Cilantro
  • 1 tbsp pepper
  • Avocado Chimichurri
  • 4-5 avocados cut into cubes depends on the size
  • 1 cup cilantro leaves packed
  • 1 cup parsley leaves packed
  • 4 cloves of garlic roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Optional Toppings
  • Sour cream
  • Salsa
  • Shredded cheese


  • 1. In a large resealable plastic bag (or a large mixing bowl) add all the ingredients for the marinade and toss to combine.
  • 2. Cover and marinate in the fridge for 2 hours up to 8 hours. 
  • 3. Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped. Add the red wine vinegar and the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped. Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use.
  • 4. Preheat grill to high heat. If cooking indoors, heat your grill pan or cast iron skillet.
  • 5. Remove steak from marinade and season both sides with salt + pepper. Set prepared steak directly on grill and cook for 3-4
    minutes without touching. Turn and cook for one more minute if using a flat iron steak and 3-4 minutes if cooking a sirloin. You want your steak temperature to be medium well. Allow to rest while cooking onions and peppers. Optional to tent the steak with foil to keep warm
  • 6. On the stove heat a cast iron skillet to high heat. Add olive oil, onions, peppers, green chilies, jalepenos and a tablespoon of taco seasoning  cooking until slightly charred, stirring often.
  • 7. Thinly slice the steak and serve overtop warm vegetables, top with avocado chimichurri and warm tortillas. Optional to serve alongside
    some other toppings like sour cream, salsa or shredded cheese and hot sauce!
  • Enjoy!