Poblano and Skirt Steak Fajitas

Ingredients

• 2 ripe avocados
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice, divided
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp ground pepper, divided
• 2 bunches scallions, trimmed
• 3 poblano peppers
• 3 tsp extra-virgin olive oil, divided
• 1 tsp ground ancho chile
• 1/2 tsp ground cumin
• 1 Wholesome Farms Direct Source-Verified 1 lb. skirt steak
• 12 6-inch corn tortillas, warmed

Directions

1. Preheat grill to high.
2. Cut open and remove pit from avocados.
3. Mash avocados in a medium bowl.
4. Add cilantro, 2 tablespoons of lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
5. Cover scallions and poblano peppers with 2 tablespoons of the olive oil.
6. Mix ancho chile, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
7. Rub all sides of the steak with the remaining olive oil and the spices.
8. Oil the grill rack.
9. Grill the poblanos for 8 to 12 minutes. They are done when softened and charred. Turn often.
10. Set aside and cover to keep warm.
11. Grill the scallions for 2 to 4 minutes. They are done when softened and lightly charred. Turn often.
12. Grill the steak 2 to 3 minutes per side for medium-rare doneness.
13. Set aside steak, let rest and cover will foil to keep warm.
14. Meanwhile, slice the scallions into 1-inch pieces.
15. Discard the skin, stems and seeds from the peppers and slice into 1/2-inch strips.
16. Place scallions and peppers in a serving dish.
17. Add the remaining tablespoon of lime juice and 1/4 teaspoon salt to the dish.
18. Toss to combine.
19. Slice steak into thin strips.
20. Serve the steak, vegetables, guacamole and any other desired toppings with the corn tortillas.