What if I can't find skirt steak or flank steak?

Any thin grilling steak will work for this recipe. If you use a thicker steak like a ribeye, the process will be different, but the results would sure taste great!

Can I use other peppers or onions?

Yes, just know that they will change the flavors. I also like to use poblanos, which are more bitter. Green peppers are also more bitter, so if you used both it would be overwhelming. Pay attention to the flavors.

Can I use something other than coffee?

Sure! You should try soy, and omit the salt in the marinade. The combination is pretty delicious and adds some extra umami. Beef stock would work as well, just remember this also has salt.

What's the best type of tortilla for fajitas?

I prefer flour, which is more traditional as well. Flour tortillas soak up the juices better, and are generally larger which means it will hold the filling.

Chipotle Skirt Steak Fajitas with Sour Cream

Name: Chipotle Skirt Steak Fajitas with Sour Cream
Prep time: 1 h 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb skirt steak (or flank steak; 2 chipotles in adobo, chopped fine; 2 garlic cloves, minced; 1/4 cup olive oil; 2 tbsp brewed coffee; Juice of 1 lime; 1 tsp kosher salt; 1 red bell pepper, diced into thin strips; 1 yellow bell pepper, diced into thin strips; 1/2 white or red onion, diced into thin strips; 2 tbsp olive oil; 1/2 cup chopped cilantro; 1 tsp salt, more to taste; Sour cream, for serving; Flour tortillas

Ingredients

Scale

1 lb skirt steak (or flank steak
2 chipotles in adobo, chopped fine
2 garlic cloves, minced
1/4 cup olive oil
2 tbsp brewed coffee
Juice of 1 lime
1 tsp kosher salt
1 red bell pepper, diced into thin strips
1 yellow bell pepper, diced into thin strips
1/2 white or red onion, diced into thin strips
2 tbsp olive oil
1/2 cup chopped cilantro
1 tsp salt, more to taste
Sour cream, for serving
Flour tortillas

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Instructions

Prepare the marinade. Mix the chipotles, garlic, oil, coffee, lime juice, and salt together so they are fully incorporated. Place the steak in a sealable bag, and pour the marinade in. Marinate for at least an hour in the fridge, up to overnight.
Prepare the veggies for cooking, slicing everything into thin strips. Take the steak out of the fridge and the marinade, let it come to room temp.
Set your grill for high searing, around 400-450°F.
Sear your skirt steak over the grill. Flip every 30 seconds, building the crust. Continue to do this for about 4-6 minutes until it reaches the target temperature. Remove at 130°F for medium-rare, and set it aside to rest under loosely tented foil.
Place a skillet or saute pan on the grill, allowing it to warm up with the oil. Once the oil is hot, add in the peppers and onions, then season with salt. Cook them until softened, but not mushy. This should take between 6-8 minutes. Add in the cilantro at the end and stir. Taste and adjust with more salt if needed.
Slice the skirt steak in half, and then cut against the grain length-wise. Serve immediately with warm tortillas, sour cream, and more cilantro if desired.

Notes

Use any combo of peppers and onions you’d like. Red onions will have a sharper flavor, white and yellow will be milder and sweeter.

Author: Brad Prose
Prep Time: 5 minutes
Marinade: 60 minutes
Cook Time: 10 minutes
Category: Beef
Method: Grilling
Cuisine: Mexican

Keywords: mexican, beef, steak, skirt steak, fajitas, grilling, vegetables, sour cream, salsa, chipotle