Chipotle Skirt Steak Fajitas

~ Chipotle Skirt Steak Fajitas ~

It’s August, but fall is in the air. There is a deep chill to the mornings, while the afternoon sunlight colors everything a hazy golden hue, stretching long shadows into the garden.  As if on cue, apples and pears have moved into prominent display in the markets, and school lunches are once again on our mind. The first week of school, with post-summer reunions, orientations, and a significant step into high school, has finished with success. The kids are happy; so then are the parents. I can’t think of a better excuse for a little down-home Margarita-Friday celebration, along with a fiesta-inspired dinner.

Chipotle Skirt Steak Fajitas
Serves 4

For the marinade:
3 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon ground cumin

1 1/2 pounds skirt steak

For the Avocado Corn Salsa:
1 15-ounce can black beans drained
Corn kernels from one ear of corn
2 scallions, 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, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ripe, but not too soft, avocado, cut in 1/4 inch chunks
1/4 cup chopped cilantro leaves

Soft corn or flour tortillas
Garnishes: tomato salsa, sour cream, fresh cilantro, fresh lime juice

Whisk all of the marinade ingredients together in a small bowl. Place skirt steak in a shallow rimmed dish (or a zip-lock bag). Pour the marinade over the steak. Cover with plastic and refrigerate, covered, 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 combine. Taste for 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, 4 to 6 minutes for medium-rare. (Or broil in oven, turning once). Transfer to cutting board and rest for 5 minutes. Cut against the grain in 1/2-inch strips.

To assemble fajitas, spoon Avocado Corn Salsa over a tortilla. Top with a few steak strips. Garnish with tomato salsa, sour cream, fresh cilantro and a squeeze of lime. Roll up and eat. Pass the napkins.

11 responses to “Chipotle Skirt Steak Fajitas

  1. We just cannot give up red meat – Larry is ready to drive 9 hours for your fajitas…Me too. Costco tomorrow and I will experiment with your recipe over the Labor Day weekend. I hate leaving out the chilis in adobo, but love my husband. Terrific recipe, with simple ingredients paired with classic ingredients.

  2. My kind of recipe, all the way! Love chipotle, such unique flavor, and a marinade with it is simply spectacular!

    Great use for home made corn tortillas, rihgt?

  3. I love the fact that we are experiencing the exact same seasonal change as you, but ours heralds the arrival of spring… and so while for you the fiesta-inspired fajitas are reminiscent of the summer days gone by, for us, they mean something to look forward to.

  4. My kind of food! Scrumptious and so flavorful.

    Cheers,

    Rosa

  5. thank you, I realy try your tips.

  6. I love chipotles and use them in everything. This dish looks mouthwatering and festive- a perfect way to celebrate the end of summer.

  7. School starts for us today though we are a few years off from high school. This looks like a great school night dinner.

  8. I’m not much for margaritas (tequila and I have a tough history), but any day would be a celebration with these tasty fajitas.

  9. Pingback: 15 Food Ideas for Celebrating Cinco de Mayo

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