BBQ Flank Steak Fajitas with Avocado Lime Cilantro Sauce

Step-by-step instructions.

1. Preheat and mix the seasoning

   • Preheat the smoker to 300°F with indirect heat. This recipe uses 300°F as its suggested setting; cooking times are estimates.
   • Mix all BBQ taco seasoning ingredients. Reserve 2 teaspoons for the vegetables in the original six-serving batch; use the rest on the steak. For adjusted servings, reserve the same proportion—about one-sixth—for the vegetables.

2. Season and start the vegetables

   • Toss sliced peppers and onion with the avocado oil and reserved seasoning. Place in a smoker-safe grill bag in a loose layer, following the bag manufacturer’s directions and temperature limits. Do not use an ordinary plastic storage bag.
   • Place on the smoker, above or separate from raw meat to prevent drips. Give the vegetables about a 15-minute head start. Allow approximately 45–75 minutes total, checking from 30 minutes and turning or tossing only as the bag instructions permit. Cook until tender; bag type, slice thickness, and crowding affect timing.

3. Season and smoke the steak

   • Pat the flank steak dry, rub with olive oil, and coat both sides with the remaining BBQ taco seasoning.
   • Place directly on the smoker grates at 300°F. Allow approximately 35–60 minutes, starting temperature checks at 25 minutes. Insert the thermometer sideways into the thickest part.
   • For a smoker-only finish, cook to 145°F. For an optional browned crust, move the steak at about 130–135°F to a preheated griddle or cast-iron skillet and sear about 1–2 minutes per side, checking frequently, until it reaches 145°F. Lower the heat if the seasoning starts burning.

4. Blend the avocado sauce while everything cooks

   • Blend the avocado, cilantro, sour cream or yogurt, lime juice, garlic, salt, optional jalapeño, and 2 tablespoons cold water for the original batch until smooth.
   • Add more water a tablespoon at a time until thick but spoonable. Taste and adjust lime and salt, then cover and refrigerate until serving. Use the adjusted ingredient quantities for larger or smaller batches.

5. Rest the steak and finish the vegetables

   • Rest the cooked steak on a cutting board for 10 minutes, loosely tented with foil. USDA guidance is 145°F before removing from heat followed by at least a 3-minute rest.
   • Check the vegetables and continue cooking as needed. Carefully open the grill bag, avoiding hot steam. The bag method may yield softer vegetables with less browning than a pan.
   • Pan alternative: Skip the bag and cook the seasoned vegetables in a large skillet over medium-high heat for 8–12 minutes, tossing occasionally, until tender with browned edges. Cook in batches to avoid crowding. Start during the final part of the steak cook so they finish around serving time.

6. Warm the tortillas

   • While the steak rests and the vegetables finish, warm tortillas in a dry skillet or on a clear griddle section for about 20–30 seconds per side.
   • Stack in a clean towel to keep warm.

7. Slice and assemble

   • Slice the steak thinly against the grain, holding the knife at a slight angle.
   • Fill warm tortillas with steak, peppers, and onions. Spoon over the avocado lime cilantro sauce and serve with optional lime wedges.