If you are at the market this week and find yourself looking at a nice skirt steak and some perfectly ripe avocados, this is the recipe for you to try; Skirt Steak Fajitas with Avacado Cream. The steak is marinated in a flavourful mix of cilantro and lime, then grilled to perfection, thinly sliced and topped with bright red pepper, onion and creamy avacado. To eat, wrap in a tortilla to create an easy, handheld meal that everyone enjoys.
I like a skirt steak for these fajitas because, it absorbs the flavourful marinade perfectly and, when cooked medium rare and sliced across the grain, it is a moist and very tasty cut of meat. The outside will have a nice, brown crisp grill flavour and the inside should be a nice pink medium rare. Medium Rare is cooked to 135F. If you can’t find a skirt steak to make this, try any other marinating steak and you will be happy, but the skirt steak cut is definitely my favourite.
Instead of making a regular Guacamole, which you can always try if you like, I paired the Fajitas with an Avacado Cream Sauce. It is a bit lighter tasting and makes your Avocados go a further. 🥑 Bonus, it is also lovely as a dip with tortilla chips and salsa🥑.
My favourite vegetables to try on the Skirt Steak Fajitas are Red Peppers, Onions and Mushrooms, which are featured here. You can also top with any colour peppers, tomatoes, lettuce, cheese, salsa, hot sauce of choice🌶️, or just about any other toppings which you prefer and have handy in the Galley.
Skirt Steak Fajitas with Avacado CreamCourse: MainCuisine: MexicanDifficulty: Easy
Grilled steak, sliced and topped with veggies, avacado cream and wrapped in a warm tortilla.
1 Skirt Steak
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
1 tsp garlic, minced
1 T olive oil
1/2 tsp ground cumin
Salt and ground black pepper to taste
Toppings: grilled chopped red pepper, mushrooms, onion
1 T olive oil for grilling vegetables
- Avacado Cream
1 avacado, pitted, peeled, and coarsely chopped
1 T lime juice
1/2 jalapeno, ribs and seads removed and chopped finely (Optional)
1/4 tsp salt
2 T plain 2% Greek yogurt (Sour Cream can be substituted)
1 T chopped cilantro
- Put lime juice, cilantro, olive oil and cumin into a large ziplock bag or sealable container. Cut steak lengthwise into 2 pieces and add to ziplock bag. Marinate for 1 to 4 hours or overnight. The longer the better.
- Preheat grill to medium high.
- Remove steak from marinade and grill for 3 minutes per side, until medium rare, 135 F. Let rest while vegetables in next step are grilled.
- If grilling vegetables, toss with 1 T olive oil and add red pepper, mushrooms and onions to a grill basket and grill for about 15-20 minutes. Vegetables should be slightly charred and soft. Add salt and pepper to taste.
- Thinly slice steak across the grain.
- To serve, put sliced steak and grilled vegetables on warmed tortillas, top with avacado cream and other desired toppings.
- Avacado Cream
- In a small bowl, mash together avocados, lime juice, jalapeno and 1/4 teaspoon salt with a fork. Fold in cilantro and yogurt (or sour cream).