Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa

Chipotle chiles are smoked jalapenos and lend this dish a sweet and smoky flavor. Layers of spiciness and heat are complimented by a avocado-corn salsa. Adapted from Taste Food's blog.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• For the Marinade

• 3  garlic cloves, minced
• 2  chipotle peppers, mince
• 2  tablespoons olive oil
• 1⁄4 cup fresh lime juice
• 2  tablespoons brown sugar
• 2  teaspoons salt
• 1  teaspoon ground cumin
• 1 1⁄2 lbs  skirt steaks

• For the Avocado Corn Salsa

• 1 (15 ounce) can black beans, drained
• 1  corn, kernels cut off
• 2  green onions, white and green parts thinly sliced
• 1  small red bell pepper, stemmed and seeded, finely diced
•  juice of one lime
• 2  tablespoons  extra-virgin olive oil
• 1  teaspoon  hot sauce (to taste)
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 1  ripe avocado (chunked or sliced)
• 1⁄4 cup  chopped cilantro leaf
•  soft corn or  flour tortilla

• Garnishes

•  cheese
•  salsa
•  sour cream
•  fresh cilantro
•  fresh lime juice

Directions

1. Whisk all of the marinade ingredients together in a small bowl. Place skirt steak in a zip-lock bag. Pour the marinade over the steak and squeeze to distribute marinade; refrigerate for at least 4 hours or overnight, turning once or twice.
2. To make the salsa: Combine all of the ingredients except the avocado and cilantro in a bowl. Toss to distribute ingredients. Adjust seasoning. (Salsa may be made in advance to this point; cover and refrigerate). Before serving add avocado and cilantro. Gently toss to combine.
3. Remove steak from refrigerator 30 minutes before grilling. Discard marinade. Grill steak over direct high heat, turning once, until desired doneness, 8-10 minutes for medium-rare or 6 about minutes for rare. Transfer to cutting board and rest for 5 minutes. Cut against the grain in thin strips.
4. To assemble fajitas: Warm tortillias (stovetop, microwave or oven method) spoon Avocado Corn Salsa over a tortilla. Top with a few steak strips.
5. Garnish with cheese, tomato salsa, sour cream, fresh cilantro and a squeeze of lime.