Skirt Steak Fajitas with Charred Avocados

Servings: 4 - 8

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 Steak Rub: 

  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chili powder
  • 2 cloves garlic, finely minced or grated on the microplane
  • 2 pounds skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces (hanger or flank steak works too)
  • Freshly ground black pepper, to taste
  • Avocado or other neutral oil, as needed

Ingredients for Fajitas:

  • 3 bell peppers (red, green, yellow), cut into ½ inch long strips
  • 1 large yellow or red onion, cut into ½ inch long strips
  • 12 – 16 corn or flour tortillas, warm
  • Avocado or other neutral oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Ingredients for Charred Avocados:

  • 3 ripe avocados
  • 2 teaspoons honey
  • Pico de Gallo or salsa (optional)
  • Sour cream (optional)
  • Shredded cheese (optional)


  1. In a 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. Rub over the steak pieces, ensuring that all of them are covered. You can do this ahead of time, up to 10 hours, and keep it in the fridge. Otherwise, leave at room temperature while you prep the vegetables.
  2. Preheat the broiler and arrange a rack at the highest position. If your broiler runs very hot then place the rack on the next spot down from the top. Alternatively, you can use a baking steel or stone in your oven but make sure to watch it as the bottom can burn quickly.
  3. Arrange vegetables on the sheet tray. Drizzle with oil, season with salt and pepper and toss to completely coat the vegetables. Spread the vegetables evenly on the tray and broil, keeping a close eye on them so they don’t burn, for 3 to 4 minutes. Remove from the oven and stir. Add steak to the pan and broil until the steak begins to char, approximately 4 minutes.
  4. Remove steak from the tray and transfer to a board or plate. Cover with foil and let rest.
  5. Switch the oven from broil to 450F and put the vegetables back in, cooking until they are tender, approximately 12 minutes.
  6. To char the avocados: 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 minutes, rotating halfway through, until charred and spotted.
  7. Slice the steak against the grain and return to the oven with the vegetables for a few minutes to warm through again.
  8. Serve immediately with charred avocados and optional garnishes.


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