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Recipe From by Jamie Purviance

Chipotle Skirt Steak Fajitas with Avocado Cream

  • People

    Serves 4

  • Prep Time

    20 min.

  • Marinating Time

    2 to 8 h

  • Grilling Time

    4 to 6 min.

Serves 4
Prep Time
20 min.
Marinating Time
2 to 8 h
Grilling Time
4 to 6 min.

the Ingredients

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


  • large, ripe Hass avocado
  • 80 milliliters sour cream
  • fresh lime juice
  • kosher salt
  • hot pepper sauce
  • flour or corn tortillas (15 to 20 centimetres)
  • 80 grams chopped red onion
  • Fresh cilantro leaves


  • 01 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.
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 03 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.
  • 04 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.
  • 05 Spread half of each tortilla with avocado cream and top with steak slices, onion and cilantro. Serve immediately.