STEAK AND AVOCADO FAJITAS

NOW WHO DOES NOT LOVE AVOCADO?  HERE IS A GREAT FRESH AVOCADO FAJITA RECIPE EVERYONE WILL ENJOY.


1 1/2 POUND FLANK STEAK
1 TABLESPOON GROUND CUMIN
1 TABLESPOON GROUND BLACK PEPPER
3/4 TEASPOON CAYENNE
1 1/2 TEASPOON SALT
1 HEART OF ROMAINE
2 FIRM RIPE AVOCADOS 
12 (6-INCH) FLOUR TORTILLAS
1 CUP LOOSELY PACKED FRESH CILANTRO SPRIGS

HEAT A WELL-SEASONED PAN OVER HIGH HEAT UNTIL BEGINNING TO SMOKE, THEN BRUSH WITH OIL.


WHILE PAN HEATS, PAT STEAK DRY AND STIR TOGETHER SPICES AND SALT, THEN RUB ALL OVER STEAK.

GRILL STEAK, TURNING OVER ONCE, 9 TO 11 MINUTES TOTAL FOR MEDIUM RARE.

TRANSFER TO A CUTTING BOARD AND LET STAND 10 MINUTES.

CUT ROMAINE CROSSWISE INTO THIN SHREDS.  QUARTER AVOCADOS LENGTHWISE, PIT, PEEL AND CUT LENGTHWISE INTO 1/4-INCH THICK SLICES.

WHILE STEAK IS STANDING, STACK TORTILLAS, WRAPPED COMPLETELY IN DAMPENED PAPER TOWELS AND COOK IN A MICROWAVE JUST UNDER A MINUTE OR UNTIL THEY ARE HOT.


HOLDING KNIFE AT A 45-DEGREE ANGLE, THINLY SLICE STEAK ACROSS THE GRAIN.

SERVE WITH TORTILLAS, AVOCADO, ROMAINE, AND FRESH CILANTRO.

MAKES 4 SERVINGS.