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.
Provided by gailanng
Categories One Dish Meal
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- 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.
Nutrition Facts : Calories 628.1, Fat 35.7, SaturatedFat 8.4, Cholesterol 110.6, Sodium 1900.8, Carbohydrate 34, Fiber 11.1, Sugar 8.4, Protein 44.5
STEAK FAJITAS
Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.
Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
CHIPOTLE STEAK FAJITAS
Make and share this Chipotle Steak Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h20m
Yield 12 fajitas
Number Of Ingredients 17
Steps:
- 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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