Steak Fajitas with Chipotle Sour Cream

Steak Fajitas with Chipotle Sour Cream is a beef recipe built around olive oil or other preferred oil, fresh lime juice and apple cider or red wine vinegar. Plan on 6 servings and about 510 minutes.

• Yield 6 servings
• Ready in 510 minutes
• Prep 495 minutes
• Cook 15 minutes

Ingredients

Fajitas

• ¼ cup olive oil or other preferred oil , like canola, avocado, grapeseed
• ½ cup fresh lime juice , from about 4-6 limes – zest the limes before juicing; you’ll need the zest later
• ¼ cup apple cider or red wine vinegar
• 10 cloves garlic , finely minced (or 1 1/2 teaspoons garlic powder)
• 1 tablespoon granulated sugar
• 1 tablespoon cumin
• 2 teaspoons salt , I use coarse, kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 ½ to 2 pounds flank steak

Chipotle Sour Cream Sauce

• 1 cup sour cream , light or regular
• 1 teaspoon minced chipotle in adobo sauce , more or less to adjust spiciness
• 2 to 3 teaspoons adobo sauce , spooned from the can of chipotle chiles
• 1 tablespoon fresh lime zest , from about 2 limes

For Serving

• Tortillas
• Other toppings of choice , like tomatoes, cilantro, cheese, sautéed or grilled peppers, pickled onions, etc.

Instructions

1. For the fajitas, whisk together the oil, lime juice, vinegar, garlic, sugar, cumin, salt, paprika, and coriander. Place the steak in a dish (like a 9X13-inch pan) and pour the marinade over the top, turning to coat. Cover and refrigerate for at least 8 hours or up to 24 hours.
2. Preheat grill to medium-high (I set my pellet grill to 375 degrees). Grill the steak until desired doneness; 4-6 minutes for medium rare (add time if needed for a more well-cooked piece of meat). Remove the steak from the grill and tent with foil for 5-10 minutes before slicing and serving.
3. For the chipotle sour cream, stir all the ingredients together. Cover and refrigerate (can be made 2-3 days in advance).
4. Serve the steak slices on tortillas with the chipotle sour cream and any other favorite toppings or sautéed or grilled peppers and onions.

Give it a minute off the heat, then serve it while it is still hot.