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Chipotle Skirt Steak Fajitas with Avocado Cream

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    2 to 8 h

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 68

Marinade

  • Completed step 3 tablespoons minced canned chipotle chile peppers in adobo sauce
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 2 tablespoons packed light brown sugar
  • Completed step 3 garlic cloves, minced
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon ground cumin
 
  • Completed step 1½ pound skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces

Cream

  • Completed step 1 large, ripe Hass avocado
  • Completed step ⅓ cup sour cream
  • Completed step 1 tablespoon fresh lime juice
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon hot pepper sauce
 
  • Completed step 8 flour or corn tortillas (6 to 8 inches)
  • Completed step ⅔ cup chopped red onion
  • Completed step Fresh cilantro leaves

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 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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