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Apr 4, 2014

Chipotle Skirt Steak Fajitas with Avocado CreamRecipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 4 // Prep time: 20 minutes | Marinating time: 2 to 8 hours | Grilling time: 4 to 6 minutes

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • 3 garlic cloves
  • 1 Hass avocados
  • 2 limes
  • 1 red onions

Meat / Poultry / Seafood

  • 1.5 lb skirt steak, ½ to ¾" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1.5 tsp kosher salt

Condiments

  • .5 tsp hot pepper sauce

Dairy

  • .5 cups sour cream

Other

  • 2 canned chipotle chile peppers in adobo sauce
  • 10 corn or flour tortillas (6 to 8”)
  • 2 tbsp golden brown sugar

Ingredients

Marinade

  • 3 tablespoons minced canned chipotle chile peppers in adobo sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed light brown sugar
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin

  • 1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces

Cream

  • 1 large, ripe Hass avocado
  • ⅓ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • ½ teaspoon hot pepper sauce

  • 8–10 flour or corn tortillas (6 to 8 inches)
  • ⅔ cup chopped red onion
  • Fresh cilantro leaves

Instructions

  1. 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.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. 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.

  4. 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.

  5. Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 4, 2014

John H

Excellent!

Anyone who likes flavor with a bit of bite, this for you.
I really cannot express my true enjoyment with this recipe.
A bit of sour cream is not out of place.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 7, 2014

Greg C

Wow!!

Tried this recipe last night and it was a huge hit! Has a nice little kick to it.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

May 15, 2014

Scott G

AMAZING

These were the hit of our Cinco de Mayo party. I was told I'll have to make them every year from now on.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

May 23, 2014

Sally J

Fabulous!!

This is terrific. We made it for ourselves and then again for guests. Definitely a keeper. Since skirt steak is hard to find, we use flat iron steak and it comes out perfect. Thanks, Weber!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 9, 2014

Michael B

Excellent dish, even at last minute!

I decided to make this last minute so I wasn't able to marinate it in the sauce. I used Flank Steak and just rubbed with salt, pepper and the minced garlic.

Family doesn't like heat so I skipped the chili peppers and red onion due to an allergy to onions.

Made the sauce as described!

Turned out perfect! Great recipe, the sauce and cilantro certainly brought it all together!

Type of Griller

Advanced

Would you recommend this recipe? YES

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Chipotle Skirt Steak Fajitas with Avocado Cream

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