Chipotle Steak Fajitas
Ready In: 3 hrs 20 mins
Yields: 12 fajitas
Ingredients
- 3 garlic cloves
- 1⁄2 cup chipotle chile in adobo
- 1 large lime, juice of
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 3⁄4 cup dark beer
- 1⁄4 cup olive oil, plus extra for pan
- 2 lbs flank steaks
- 1 red bell pepper, sliced (more if desired)
- 1 poblano pepper, sliced (more if desired)
- 1 medium red onion, sliced (more if desired)
- salt and pepper
- 12 flour tortillas (6-8 inch)
- sour cream
- salsa
- shredded cheese
- guacamole
Directions
- In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
- Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
- Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
- Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
- When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
- Cut steak into thin slices across grain. Top with peppers and onion.
- Serve with tortillas and your favorite toppings.
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