Steak Fajitas with Chipotle Sour Cream
User Reviews
4.6
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Prep Time
8 hrs 15 mins
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Cook Time
15 mins
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Total Time
8 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Steak Fajitas with Chipotle Sour Cream
Description
This recipe for Steak Fajitas with Chipotle Sour Cream uses a marinade combining olive oil, lime juice, apple cider vinegar, garlic, cumin, smoked paprika, and other seasonings to tenderize and flavor 1.5 to 2 pounds of flank steak. The steak is marinated for at least eight hours, then grilled over medium-high heat until medium rare or to your preference. After resting, it is sliced and served on warm tortillas. The accompanying chipotle sour cream sauce adds a creamy, smoky heat with sour cream, chipotle peppers in adobo, lime juice, and zest.
The fajitas balance bright citrus with smoky and savory spices, with the creamy chipotle sauce tempering the spices. Serving suggestions include toppings like sautéed or grilled peppers, tomatoes, cilantro, cheese, and pickled onions for added texture and flavor contrast.
The marinade can be prepared ahead, and the chipotle sour cream sauce can be made two to three days in advance to develop flavors. Choose skirt steak, hanger steak, or sirloin flap meat as alternatives to flank steak if desired. Quick pickled onions add brightness and acidity as a topping option.
Ingredients
Fajitas:
- ¼ cup olive oil like canola, avocado, grapeseed, or other preferred oil
- ½ cup lime juice from about 4-6 limes - zest the limes before juicing; you'll need the zest later, fresh
- ¼ cup apple cider vinegar 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 to 2 pounds flank steak
Chipotle Sour Cream Sauce:
- 1 cup sour cream light or regular
- 1 teaspoon chipotle in adobo sauce more or less to adjust spiciness, minced
- 2 to 3 to 3 teaspoons adobo sauce spooned from the can of chipotle chiles
- 1 tablespoon lime from about 2 limes, fresh, zest
For Serving:
- tortillas
- Other toppings of choice like tomatoes, cilantro, cheese, sautéed or grilled peppers, pickled onions, etc.
Instructions
- 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.
Notes
- The nutrition facts cover only the steak fajita and exclude tortillas and optional toppings since those vary per serving.
- For pickled onions, pour boiling water over thinly sliced red onion, drain, then submerge in a mixture of vinegar, salt, and sugar heated briefly. Refrigerate for several hours before using.
- Possible steak substitutes include skirt steak, hanger steak, or sirloin flap for similar texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 1163mg | 48% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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