Strip Steak & Bell Pepper Fajitas with Guacamole & Butter Lettuce

Directions

1. Coat a skillet with oil and heat it over medium-high until shimmering.
2. Season the steak with salt and pepper, then sear in the hot skillet for 2–5 minutes per side to your preferred doneness. Remove and loosely cover with foil to rest.
3. In a separate bowl, mash avocado with lime, salt, and pepper until smooth; stir in half of the minced cilantro. Set aside.
4. Thinly slice bell peppers and red onion; mince garlic and set half of it with the vegetables, reserving the rest for the guacamole.
5. Add the pepper, onion, and remaining garlic to the hot skillet and cook, stirring frequently, until tender-crisp, about 4–5 minutes.
6. Slice the rested steak thinly against the grain, then return it to the skillet with any juices. Sprinkle with chili powder, cumin, salt, and pepper; toss and cook 1–2 minutes to combine flavors.
7. Wash and dry the butter lettuce and cut the remaining lime into wedges for serving.
8. To serve, spoon fajita mixture into lettuce leaves and top with guacamole, extra cilantro, and lime wedges.