Ingredients

The following ingredients have 6 Servings
  • 1/4 cup olive oil or other preferred oil (like canola, avocado, grapeseed)
  • 1/2 cup fresh lime juice (from about 4-6 limes - zest the limes before juicing; you'll need the zest later)
  • 1/4 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 1/2 to 2 pounds flank steak
  • 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)
  • Tortillas
  • Other toppings of choice (like tomatoes, cilantro, cheese, sautéed or grilled peppers, pickled onions, etc.)

Instruction

  • 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.
  • 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.
  • For the chipotle sour cream, stir all the ingredients together. Cover and refrigerate (can be made 2-3 days in advance).
  • Serve the steak slices on tortillas with the chipotle sour cream and any other favorite toppings or sautéed or grilled peppers and onions.