How to Make Steak Fajitas with Lime Avocado Salsa
Steaks and salsa are a made for each other combination. The heat of the marinade makes the steak irresistible and distinctive. It can be served with tortillas on side or wrapped in a burrito style. The dish is easy to make, yields delicious results, is appetizing to look at and will earn you full marks as a hostess. Be sure to add it on the menu for the next dinner party.
Prep time: 20 min
Refrigerator time: 5 hours
Total time: 5 hours and 20 min
Yield: 6 servings
Utensils: Grill, cutting board, baking dish, mixing bowls
Ingredients:
Navel or other seedless oranges,peeled, halved and each half quartered: 4 small
Chipotle chilies in adobo sauce: 1/2 can (7-oz. can)
Onion, halved and each half quartered: 1 white
Garlic cloves: 3 large
Leaves rosemary sprigs 4 fresh
Leaves marjoram sprigs 3 fresh
Bunch fresh cilantro, cut crosswise into thirds: 1
Kosher salt: 1 tsp
Freshly ground pepper: To taste
Skirt steak, trimmed of surface fat and silver skin and cut in half horizontally: 2 lb
Haas avocados, pitted: 3 ripe
Onion, diced: 1 red
Garlic cloves, minced: 2
Coarsely chopped fresh cilantro: 1/4 cup
Fresh lime juice: 2 to 3 tbs
Kosher salt: To taste
Limes, quartered: 2
Kosher salt and freshly ground pepper: To taste
Flour tortillas, warmed: 12
Instructions
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1
Start by making the marinade. In a food processor, put marjoram, rosemary, garlic, chipotle chillies, onion, oranges and cilantro. Keep processing for a while unless the all the ingredients are well mixes and a puree forms. Also add pepper and salt.
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2
Take a baking dish and pour a layer if marinade in it. Add the steaks on top and cover with the remaining marinade, distribute it evenly. At this point you could refrigerate for 5 hours or a day.
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3
To prepare the salsa: cut large chunks of avocados. Also take off the skin. Put the chunks in a mixing bowl and add garlic, onion, lime juice, cilantro and salt. Give it a stir. Taste and make adjustments accordingly. Cover the bowl with plastic and put it on one side.
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4
Get a charcoal grill ready. Remove the baking dish from the fridge around 30 minutes before you have to grill. Take the marinade off cautiously. Drizzle lime juice on the meat and put some salt and pepper. Grill the meat for around 3 minutes on each side. Put it on a cooking board when ready and cut it into strips. On a serving dish, place tortillas and the steaks. Top them with salsa.
Onion, halved and each half quartered: 1 white
Garlic cloves: 3 large
Leaves rosemary sprigs 4 fresh
Leaves marjoram sprigs 3 fresh
Bunch fresh cilantro, cut crosswise into thirds: 1
Kosher salt: 1 tsp
Freshly ground pepper: To taste
Skirt steak, trimmed of surface fat and silver skin and cut in half horizontally: 2 lb
Haas avocados, pitted: 3 ripe
Onion, diced: 1 red
Garlic cloves, minced: 2
Coarsely chopped fresh cilantro: 1/4 cup
Fresh lime juice: 2 to 3 tbs
Kosher salt: To taste
Limes, quartered: 2
Kosher salt and freshly ground pepper: To taste
Flour tortillas, warmed: 12Next%20stop%3A%20Pinterest "Pin It")
