Chef Rocco's Steak Fajita Platter with Peppers

Best-selling author and celebrity chef Rocco DiSpirito shares a recipe to spice up your quarantine cooking!

1 pound skirt streak trimmed
Olive oil or avocado oil cooking spray
Celtic sea salt
Freshly ground black pepper
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1/2 red onion, cut into 1/2-inch thick wedges
1 tbsp. extra-virgin olive oil
1 tsp. of chili powder
1 tsp. of ground cumin

Avocado Mash:
2 avocados
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Celtic sea salt
Ground pepper

1) Allow the steak to sit at room temperature for 20 minutes.
2) Coat a grill, grill pan, or large cast-iron skillet with cooking spray. Heat over medium-high heat. Season the steak with salt and black pepper. Cook for 3 to 4 minutes per side for medium-rare.
3) Remove to a board and allow to rest for 10 minutes.
4) Meanwhile, in a bowl, combine the bell peppers, onion, olive oil, chili powder, cumin, and salt and black pepper to taste. Toss to evenly coat.
5) Place the pepper/onion mixture on the grill or in the skillet and cook until charred and almost tender, 5 to 7 minutes.
6) MAKE THE AVOCADO MASH: Scoop the avocados into a medium bowl. Add the cilantro and lime juice and mask with a potato masher or back of a fork until combined. Season with salt and pepper to taste.
7) When ready to serve, thinly slice the beef against the rain. Serve with the peppers/onions and avocado mash.