Bavette Steak Fajitas with Guacamole

🥘 Ingredients

• bavette steak
  20 oz
• bell pepper
  2 unit
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• cilantro
  ½ oz
• flour tortillas
  12 unit
• guacamole
  1/2 c
• jalapeno
  2 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• oil
• onion
  2 unit
• paper towels
• pepper
• plastic wrap
• refried black beans
  2 lb
• salt
• savory paprika blend
  2 tbsp
• sour cream
  6 tbsp
• sugar
  ½ tsp
• turmeric (¼ tsp)
  ½ tsp
• water
  1¼ cups

🍳 Cookware

• small pot
• medium bowl
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , chicken stock concentrate , water , turmeric , and a pinch of salt (2¼ cups water and ½ tsp turmeric for 4 servings). (Save remaining turmeric for another use.) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, chicken stock concentrate: 2 unit, water: 1¼ cups, turmeric: ½ tsp (¼ tsp), salt
2. 

   2

   While rice cooks, wash and dry produce. Halve jalapeno lengthwise; thinly slice crosswise into half-moons, removing ribs and seeds for less heat. Zest and quarter lime . Halve, peel, and thinly slice onion ; mince a few slices until you have 1 tbsp (2 tbsp for 4 servings). Roughly chop cilantro . Halve, core, and thinly slice bell pepper into strips. Pat bavette steak dry with paper towels . On a separate cutting board, thinly slice. Transfer to a medium bowl ; combine with a drizzle of oil , savory paprika blend , salt, and pepper . Set aside until ready to use.

   jalapeno: 2 unit, lime: 2 unit, onion: 2 unit, cilantro: ½ oz, bell pepper: 2 unit, bavette steak: 20 oz, paper towels, oil, savory paprika blend: 2 tbsp, pepper
3. 

   3

   In a small bowl (microwave-safe), combine sliced jalapeno, sugar , juice from two lime wedges, and a pinch of salt (1 tsp sugar and juice from four lime wedges for 4 servings). Cover with plastic wrap and microwave until jalapeno is tender, 30-60 seconds. Refrigerate until ready to use. In a separate small bowl, combine minced onion, half the cilantro, juice from two lime wedges (four wedges for 4), and a pinch of salt. Cover with plastic wrap and refrigerate until ready to use.

   sugar: ½ tsp, plastic wrap
4. 

   4

   Heat refried black beans in a second small pot over medium-high heat. Cook, stirring occasionally, until warmed through, 4-6 minutes. Keep covered off heat until ready to serve.

   refried black beans: 2 lb
5. 

   5

   While beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 3-5 minutes. Remove from heat.
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

   flour tortillas: 12 unit
7. 

   7

   Fluff rice with a fork; stir in butter (2 tbsp for 4 servings), remaining cilantro, and as much lime zest as you like. Taste and season with salt and pepper if desired. Serve rice, steak, fajita veggies, beans, tortillas, sour cream , guacamole , marinated onion, pickled jalapenos, and any remaining lime wedges family style so everyone can make their own fajitas.

   butter: 1 tbsp, sour cream: 6 tbsp, guacamole: 1/2 c