Summer Whitford's Steak Fajitas

By Chef and Food and Wine Journalist, Summer Whitford

Remember the anti-fat craze of the 1980s? Americans made themselves silly with fear about foods that contained any kind of fat, whether those fats were polyunsaturated or not. Thankfully, we’ve learned a thing or two about nutrition since then and the role certain kinds of fats play in a healthy diet.

Did you know this rich, creamy fruit from Mexico contains vitamin E, a powerful anti-oxidant with anti-aging properties? Just like nuts, the fat contained in avocadoes can also lower bad cholesterol and thus reduce the risk of heart ailments.

But, for discriminating cooks and food lovers, it’s the avocado’s deliciousness that makes it so popular in Mexican, Caribbean, and other Latin American cuisines.

Ahuacatlan 100% Pure Avocado Oil

Well, that and it also makes fabulous, neutral flavored cooking oil with a high smoke point. If you love making fajitas, stir-fry, grilled meats, salads, or most any dish that calls for oil, you will love Ahuacatlan 100% Pure Avocado Oil and it’s zesty cousin, Ahuacatlan 100% Pure Avocado Infused with Garlic.

The avocado oil has a silky, smooth texture and neutral flavor profile that makes it ideal for cooking almost any cuisine, but it’s especially versatile in Mexican inspired dishes.  If you are like garlic flavor and are making stir-fry or something Mediterranean, try using the garlic infused version instead of olive oil, it will make you a convert.

To get an idea of just how versatile and this avocado oil is, try my easy steak quesadillas. These quick, easy snacks are fun to make and can also be made with chicken, shrimp, or vegetables.

Take about one pound of flank steak, rub it generously with the avocado oil and a bit of fresh lime juice and soy sauce on both sides. Then rub kosher salt, chili powder, ground cumin, and your favorite hot sauce over both sides of the steak and let the meat marinate for about half an hour in the refrigerator covered with plastic wrap.

While the flank steak is marinating, thinly slice red onions and green and red bell peppers into thin julienne strips. Make a quick pico de gallo, some guacamole, and gently brown both sides of four, six-inch flour tortillas on an open gas flame (believe it or not you can also do this right on your glass-topped electric stove too).

Place a grill pan or cast iron skillet on high heat on the stove and get it very hot. Add a teaspoon of avocado oil to the pan and get it hot. Remove the flank steak from the refrigerator and place it in the center of the pan. Cook the steak until it’s nicely browned on the bottom, about eight to ten minutes, and then flip the flank steak over.

Continue cooking the other side until the meat reaches your preferred doneness—medium is usually best for quesadillas—and once the meat is cooked to the right temperature, set it aside to rest for about five minutes. While you’re waiting, sauté the onions and peppers in the same pan until they are nicely charred and cooked. Then thinly slice the flank steak, cutting against the grain of the meat, into long strips and combine it with the peppers and onions. Divide this evenly between the flour tortillas and add hot sauce if you like a bit of heat with your food. Fold over the tortillas, top with pico de gallo and guacamole, grab a cold one, and get ready for a tasty snack.

Remember, when you need terrific oil for cooking, reach for Ahuacatlan 100% Pure Avocado Oil and Ahuacatlan 100% Pure Avocado Infused with Garlic. And the next time you go to the grocery store, hug an avocado.