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Tex-Mex Steak and Peppers with Guacamole
pico de gallo

Active: 30 min Total: 40 min
We use a quick spice mix to give this steak and pepper dish loads of flavor. Cook it on the stove or grill and serve with guacamole and fresh pico de gallo!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tex-Mex Steak and Peppers with Guacamole:
  • Coriander, ground - 1 tsp
  • Paprika - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/4 tsp
  • Onions - 2, sliced
  • Bell peppers, any type - 2, sliced
  • Steak, flank or skirt - 1 lb
  • Cooking oil - 1 Tbsp
Pico de Gallo:
  • Tomatoes, roma - 6, chopped
  • Shallots - 1, chopped
  • Jalapenos - 1, chopped
  • Cilantro, fresh - 1/4 bunch, chopped
  • Limes - 1/2
Guacamole:
  • Cilantro, fresh - 1/4 bunch, chopped
  • Garlic - 1 clove, chopped
  • Avocados - 2
  • Limes - 1/2

Nutrition Facts

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Prep

  1. Spice mix - Mix together coriander, paprika, cumin, chili powder, and salt.
  2. Onions / Peppers - Prep as directed. (Can be done up to 5 days ahead)
  3. Steak - Season generously with salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead) Take steak out of fridge 30 minutes before cooking.
  4. Tomatoes / Shallots / Jalapenos / Cilantro (for pico & guac) / Garlic / Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
  5. Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro together in a bowl. Squeeze in lime juice. Season with salt. (Can be done up to 1 day ahead)
  6. Make guacamole - Mash avocados. Combine with garlic, cilantro and a squeeze of lime. Season with salt.

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Make

  1. If making steak on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  2. If making steak on stovetop / oven: Heat grill pan over medium-high heat. Brush with cooking oil. Place steak onto hot grill pan. Sear steak for ~4 minutes on each side. Transfer steak to sheet pan; finish cooking in the oven at 425F / 218C degrees. This should be ~4 minutes for medium-rare; ~7 minutes for medium; and 10 minutes for well-done.
  3. Heat a large skillet over medium-high heat. Add cooking oil and when hot, saute onions and peppers until tender and beginning to char in spots, ~5 minutes. Add spice mix and stir until coated. Season with salt and pepper.
  4. After steak rests for 5 to 10 minutes, slice it against the grain. Serve steak with peppers and onions on the top, pico de gallo and guacamole on the side!

Nutrition Facts

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Reviews

Ratings

Original (134)
Gluten-free (6)
Paleo (14)
Vegetarian (16)

Most Helpful

I think this was pretty delicious! Yes, it's a bit sloppy as a filling and will not melt and hold together the same way, but I did one folded tortilla rather than one on top and one below, and that prevented a lot of the slide. I love anything with goat cheese in it so this was right up my alley. Would be good with some bell peppers, too.

By: Marie
Posted: Jul 08, 2015
Diet: Original
1 Helpful

66 reviews

Used one zucchini shredded instead and made sure to drain the liquid after sautéing. Quesadillas cooked within 2 minutes on each side. Great make ahead meal

By: Grace
Posted: May 15, 2019
Diet: Vegetarian
0 Helpful

Very good, and a good way to use up zucchini. Do not use 4.

By: Renae
Posted: Aug 14, 2017
Diet: Vegetarian
0 Helpful

A little bland, could use more seasoning, but otherwise good. And my toddler didn't object to the zucchini since it was shredded!

By: Beth
Posted: Mar 17, 2016
Diet: Vegetarian
0 Helpful

less chilli pepper

By: Zivi
Posted: Mar 08, 2016
Diet: Original
0 Helpful

Might try it again, but draining the zucchini first and adding some more flavor to the filling. It was pretty bland.

By: Horace
Posted: Jan 22, 2016
Diet: Vegetarian
0 Helpful

My preferred method, which I used here, is to puree the black beans and spread as a base layer in order to stick all of the other ingredients together--important if you don't have a layer of gooey cheese. I used the zucchini more sparingly than called for but enough to sneak some veg in there.

By: Laura
Posted: Nov 13, 2015
Diet: Original
0 Helpful