ezRecipe-Zee: Cooking Recipe: How to make Skirt Steak Fajitas With Avocado Salsa

Skirt Steak Fajitas With Avocado Salsa

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Date Added:	November 20, 2008
Calories:	763
Serves:	6
Prep. Time:	0:00
Category:	Beef, Main Dish, Copy Cat / Restaurant

Ingredients:

4     small         navel or other seedless oranges
                    and each half quartered
1/2   can           chipotle chilies in adobo sauce -
1                   white onion
                    half quartered
3     large         garlic cloves
                    Leaves from 4 fresh rosemary sprigs
                    Leaves from 3 fresh marjoram sprigs
1     bunch         fresh cilantro
1     teaspoon      kosher salt
                    Freshly-ground black pepper
2     pounds        skirt steak
                    fat and silver skin and cut in half
                    horizontally
                    === SALSA ===
3                   ripe Haas avocados
1                   red onion
2                   garlic cloves
1/4   cup           coarsely-chopped fresh cilantro
2     tablespoons   fresh lime juice - (to 3)
                    Kosher salt
                    === GRILLING AND SERVING ===
2                   limes
                    Kosher salt
                    Freshly-ground black pepper
12                  flour tortillas

Directions: one line for each direction. When saved the lines will be numbered.

To make the marinade, in a food processor, combine the oranges, chipotle chilies, onion, garlic, rosemary, marjoram and cilantro. Process until the ingredients are thoroughly combined and a coarse puree forms. Add the salt and season with pepper.
Pour a thin layer of the marinade into a baking dish, add the steak and top evenly with the remaining marinade. Cover and refrigerate for 6 hours or up to overnight.
To make the salsa, cut the avocado halves in half again lengthwise, and then make short horizontal cuts through the flesh of each quarter to create large chunks. Using a spoon, scoop the chunks from the skin into a bowl. Add the onion, garlic, cilantro, lime juice and salt and stir to combine. Taste and adjust the seasonings. Cover with plastic wrap, pressing it directly onto the surface of the salsa, and set aside.
Prepare a fire in a charcoal grill.
Remove the meat from the refrigerator 30 minutes before grilling and scrape off the marinade. Squeeze the juice from the limes over the meat and season with salt and pepper.
Place the meat on the grill rack about 4 inches from the coals and grill, turning once, for about 3 minutes per side. Transfer to a cutting board, let rest for 5 minutes and then slice into thin strips.
Top each warmed tortilla with some of the sliced steak and divide among warmed plates. Serve with the salsa.
This recipe yields 6 servings.
Comments: The orange flavor and smoky heat of the marinade give this skirt steak unforgettable character. Carved into strips after grilling, the meat is served with salsa atop warm flour tortillas for wrapping up, burrito style.

Notes:
Recipe adapted from Williams-Sonoma New American Cooking Series, The Southwest, by Kathi Long (Time-Life Books, 2001)

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 763

Calories from Fat 31.2%

Total Fat

26g

Cholesterol

77mg

Sodium

1109mg

Carbohydrate

87g

Dietary Fiber

Protein

43g

Points 17

Exchanges: 5 1/2 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com