Steak Fajita Lettuce wraps with Guacamole
10 ounces top sirloin steak strips
1 yellow onion
1 red bell pepper
1 green bell pepper
1 jalapeño (optional)
Steak fajita spice blend (dried oregano – cumin – ancho chile powder – granulated garlic)
1 head living butter lettuce
2 or 3 red radishes
Guacamole (avocado – diced tomatoes – lime juice – fresh garlic – salt – ascorbic acid)
New Mexican chile salsa (New Mexican chiles – olive oil – fresh garlic – dried Mexican oregano – coriander – salt)
Sear the steak
Cut a small corner from the steak packaging; drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
Prep the vegetables
Peel and thinly slice the yellow onion.
Remove the stem, ribs, and seeds from both bell peppers; thinly slice the peppers.
If using, remove the stem, ribs, and seeds from the jalapeño; thinly slice half into half-moons for the vegetables; finely chop the other half to measure 1 teaspoon for the guacamole. Wash your hands after handling.
Cook the vegetables
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil; warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell peppers and as much sliced jalapeño as you like; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the steak fajita spice blend, steak, and any accumulated juices; cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.
While the vegetables and steak cook, prepare the remaining ingredients.
Prep the garnishes and guacamole
Trim the root end from the butter lettuce; separate the lettuce leaves.
Trim the ends from the radishes. Cut the radishes in half, then cut the halves into thin half-moons.
Cut the lime into wedges.
Coarsely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the guacamole, half the cilantro, and as much chopped jalapeño as you like; season to taste with salt and pepper.
Transfer the lettuce leaves to individual plates; fill with the steak and vegetables. Top with the radishes, guacamole, New Mexican chile salsa, and remaining cilantro. Serve with the lime wedges.