This is one of my favorite dinners. It’s easy since most everything can be prepared ahead of time, like dry rubbing the steak, the peppers and onions and even the crema. Most of all, I just love these flavors. The sweet, spicy and smokey flavor of the chipotle is wonderful with the richness of the avocado crema. Skirt steak is perfect for fajitas. It’s rich in flavor and when cooked properly and sliced thinly, it becomes even more tender.
Steak Fajitas with Avocado Lime Crema
1 tablespoon chili powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/8 teaspoon dried oregano, crushed between your fingers
dash of cayenne pepper
1/2/ teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dark brown sugar
1 skirt steak
Pepper and Onion topping:
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
Avocado Lime Crema:
1 avocado, smashed
1/4 cup light or non-fat sour cream
zest of 1/2 lime
1 teaspoon chopped cilantro
2 teaspoons grated jalapeño
2 teaspoons lime juice
1/4 teaspoon salt
dash of black pepper
1 package fajita size tortillas
In a small bowl, combine the ingredients for the dry rub. Rub the steak on both sides and coat it completely with the rub. This can be done just before grilling, or, you can refrigerate it overnight.
Preheat your grill on high.
In a large sauté pan over medium high heat, heat the olive oil, then sauté the peppers and onion until softened.
Grill the steak until nicely charred a bit over medium high heat. Grill for about 12 to 13 minutes in total, depending on thickness. Once done, remove from grill and tent with aluminum foil for at least 10 minutes before slicing thinly.
Meanwhile, prepare the crema. Combine all ingredients in a small bowl and mix well.
Heat the tortillas over your grill, in a cast iron pan or right over your gas stove. If using the stovetop, just set it on medium heat and set the tortillas individually on the grate over the flame. It takes about 15 to 20 seconds per side. You just need them to warm up, not become completely toasted.
To assemble a fajita, spread some crema on the tortilla, top with a few slices of steak then the peppers and onions.
- For a vegetarian version, prepare a half portion of the dry rub. Rub two large portabello mushrooms with a bit of olive oil, then rub them all over with the dry rub. Grill until a bit charred and tender, then slice about 1/8 inch slices before serving.
- I use a microplane to grate the jalapeño. It nice because it gives you a super fine grate, but you can use whatever grater you have or just finely chop the pepper.
- Jalapeños can be so unpredictable. Some of them are super hot and some, not so much. I call for 2 teaspoons, but honestly, there have been times when I have actually used the entire pepper. Give it a taste after 2 teaspoons and see how you like it.