Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa
- Ready In:
- 4hrs 10mins
- Ingredients:
- 26
- 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
- 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.
- 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.
- 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.
- To assemble fajitas: Warm tortillias (stovetop, microwave or oven method) spoon Avocado Corn Salsa over a tortilla. Top with a few steak strips.
- Garnish with cheese, tomato salsa, sour cream, fresh cilantro and a squeeze of lime.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!