Steak fajitas

Time 45 minutes
Yields Serves 4 to 6
Steak fajitas
(Kirk McKoy / Los Angeles Times)

In the bowl of a food processor, combine the chipotle chiles, garlic, cumin, green onions, cilantro, tomatoes, lemon, lime and orange juices, oil, salt and pepper. Purée.


Rub the marinade all over the skirt steak, then place in a large resealable plastic bag with the marinade and refrigerate 2 to 4 hours.


Remove the bag from the refrigerator 1 hour before grilling to allow the steak to come to room temperature.


Heat a discada or grill over high heat, and coat with a thin film of oil. Grill the steak until medium-rare, 4 to 6 minutes on each side. (For lower-heat burners, it might be easier to slice the steak prior to grilling to insure the pieces sear properly, and don’t simply simmer in their juices while cooking.) Remove the steak and slice crosswise across the grain into thin strips. Meanwhile, grill the sliced peppers and onions until charred and softened.


Remove the steak and vegetables from the discada. Lightly oil the discada and warm the tortillas on both sides. Serve immediately, along with the steak fajitas, vegetables, cheese and pico de gallo.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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