1poundflank steaktrimmed and sliced against the grain into ½ in. thick slices
2bell peppersthinly sliced
1zucchini sliced into half moon shapes
1medium onionthinly sliced
2tablespoonsavocado oil
1tablespoonminced garlic
1tablespoonfajita seasoning
1teaspoonsea salt and pepper
14oz.fusilli pasta cooked according to package directions
Cheddar or Monterey Jack cheeseoptional
For the sauce
2ripe avocados
1garlic clove
¼cupcilantro
Juice of 1 lime or lemonabout 1 tablespoon
2tablespoonsolive oil
Reserved pasta water to desired consistency
Sea salt and pepper to taste
Instructions
Preheat oven to 400F. Grease a large baking sheet or line with foil/Silipat. Toss together all the ingredients in a large mixing bowl until well-coated. Spread onto prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until vegetables are softened and meat is cooked through. In the meanwhile, cook pasta and make dressing.
To make the dressing: Add all the ingredients in a food processor and blend until smooth. Thin the dressing out with reserved pasta water, 1 tablespoon at a time (I used ¼ cup total)
To serve: Toss pasta with fajita meat & veggies and dressing. Serve with cheese, if desired. Squeeze some fresh lime juice for extra freshness.