I recently decided to challenge myself with a savory new twist on a classic summer favorite. These fajitas are made with smoky marinated steak and use Feta cheese instead of traditional cheddar or jack for a richer taste. Spicy chipotle sauce and fresh cilantro top off this flavorful dish for a unique and zesty combination that's a total crowd-pleaser (if I do say so myself!).
Steak Fajitas with Creamy Chipotle Sauce
2 pounds flank steak or top sirloin, trimmed
4 garlic cloves, minced
1/4 cup lime juice
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
3 bell peppers, thinly sliced
1 sweet onion, thinly sliced
Creamy Chipotle Sauce:
1/4 Cup Greek yogurt
1/4 cup mayonnaise
1 (7 oz) can of chipotles in adobo
1 Tbsp lime juice
1 tsp worcestershire
1 tsp black pepper
12 medium flour tortillas
1/4 cup fresh cilantro
Prepare marinade for steak by mixing garlic cloves, 1/4 cup lime juice, cumin, chili powder, 1 tsp salt and 1 tsp pepper in a large ziplock bag. Marinate steak in the ziplock bag for 30 minutes at room temperature, or overnight in the refrigerator.
Prepare creamy chipotle sauce by mixing together Greek yogurt, mayonnaise, 1 Tbsp lime juice, Worcestershire and 1 tsp black pepper with 2 minced chipotle chiles in adobo and the adobo sauce from the 7 oz can of chipotles in adobe. Save the rest of the chipotle chiles in the refrigerator for another recipe. Note: This makes a rather spicy sauce. For a milder version, use 1 chipotle chile instead of 2.
Heat barbecue and grill steak over high heat 3 minutes on each side.
Heat 2 Tbsp olive oil in a skillet over high heat and stir fry the bell peppers and onions until tender, 3-4 minutes.
Slice steak diagonally across the grain into thin strips and serve with bell pepper and onions in warmed tortillas. Garnish with Feta cheese, cilantro and creamy chipotle sauce.