Diary of a Foodie

Wednesday, June 18, 2014

Chipotle Lime Steak Fajitas

Fajitas are versatile and easy to make. We have them at least once a month, and in summer grilling months, you can make all components outside.

Feel free to change up the steak for chicken, shrimp, pork or even Portobello mushrooms.
The marinade will work on any.

Chipotle Lime Steak Fajitas

2-3 lbs skirt steak
2 TBSP adobo and 2 chipotles, minced from a can of Chipotles in Adobo
3 garlic cloves, minced
juice and zest of two limes
2 tsp ground chili powder
1 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper

Place all ingredients in a large Ziploc bag and close it, removing as much air as possible. Massage spices into the meat and let marinate in the fridge for at least 2 hours, but up to 6. Heat grill to medium-high heat and grill meat for 3-5 minutes a side, until meat is cooked to medium. Remove from grill and let rest for 5-10 minutes. After meat has rested, slice thin, against the grain, for the most tender meat. 


1 green bell pepper, sliced
1 red bell pepper sliced
1 yellow onion, sliced
1 TBSP olive oil
1 tsp each salt and pepper

Place all ingredients in a grill safe pan (I use disposable pie pans) and cook on grill over medium-high heat, stirring every 5 minutes. Cook for about 20 minutes, or until softened.

Wrap 12-16 soft flour tortillas in aluminum foil and set on top self of grill and let heat through while cooking the meat.

Serve with:

Shredded cheese
Sour Cream
Pico de gallo
Lime wedges

No comments:

Post a Comment