Chipotle Skirt Steak Fajitas W/avocado Corn Salsa

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 garlic cloves, minced
• 2 chipotle peppers, mince
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 1/2 lbs skirt steaks
• 1 (15 ounce) can black beans, drained
• 1 corn, kernels cut off
• 2 green onions, and green parts thinly sliced
• 1 small red bell pepper, stemmed and seeded, finely diced
• juice of one lime
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon hot sauce (to taste)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 ripe avocado (chunked or sliced)
• 1/4 cup chopped cilantro leaf
• soft corn or flour tortilla
• cheese
• salsa
• sour cream
• fresh cilantro
• fresh lime juice

Recipe

• 1 whisk all of the marinade ingredients together in a small bowl. place skirt steak in a zip-lock bag. pour the marinade over the steak and squeeze to distribute marinade; refrigerate for at least 4 hours or overnight, turning once or twice.
• 2 to make the salsa: combine all of the ingredients except the avocado and cilantro in a bowl. toss to distribute ingredients. adjust seasoning. (salsa may be made in advance to this point; cover and refrigerate). before serving add avocado and cilantro. gently toss to combine.
• 3 remove steak from refrigerator 30 minutes before grilling. discard marinade. grill steak over direct high heat, turning once, until desired doneness, 8-10 minutes for medium-rare or 6 about minutes for rare. transfer to cutting board and rest for 5 minutes. cut against the grain in thin strips.
• 4 to assemble fajitas: warm tortillias (stovetop, microwave or oven method) spoon avocado corn salsa over a tortilla. top with a few steak strips.
• 5 garnish with cheese, tomato salsa, sour cream, fresh cilantro and a squeeze of lime.