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Chipotle Skirt Steak Fajitas with Avocado Cream

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    4 to 6 min.

  • Prep Time

    20 min.

  • Marinating Time

    2 to 8 h

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 68

Marinade

  • 3 tablespoonsAbreviation minced canned chipotle chile peppers in adobo sauce
  • 2 tablespoonsAbreviation extra-virgin olive oil
  • 2 tablespoonsAbreviation fresh lime juice
  • 2 tablespoonsAbreviation packed light brown sugar
  • 3 garlic cloves, minced
  • 1 teaspoonAbreviation kosher salt
  • 1 teaspoonAbreviation ground cumin
 
  • 1½ poundAbreviation skirt steak, 12 to 18 millimeters thick, trimmed of excess surface fat, cut crosswise into 10- to 12-centimeter pieces

Cream

  • 1 large, ripe Hass avocado
  • 80 millilitersAbreviation sour cream
  • 1 tablespoonAbreviation fresh lime juice
  • ½ teaspoonAbreviation kosher salt
  • ½ teaspoonAbreviation hot pepper sauce
 
  • 8 flour or corn tortillas (15 to 20 centimeters)
  • 80 gramsAbreviation chopped red onion
  • Fresh cilantro leaves

Instructions

  • In a small bowl whisk the marinade ingredients. Place the steak pieces in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • In a food processor combine the cream ingredients and process until smooth. Transfer to a bowl and cover with plastic wrap until ready to use.
  • Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
    Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
  • Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.

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