Skirt Steak Fajitas with Avocado Salsa
- 4 small navel or other seedless oranges,
peeled, halved and each half quartered
- 1/2 can (7-oz. can) chipotle chilies in adobo
- 1 white onion, halved and each half quartered
- 3 large garlic cloves
- Leaves from 4 fresh rosemary sprigs
- Leaves from 3 fresh marjoram sprigs
- 1 bunch fresh cilantro, cut crosswise into thirds
- 1 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 lb. skirt steak, trimmed of surface fat and
silver skin and cut in half horizontally
For the salsa:
- 3 ripe Haas avocados, pitted
- 1 red onion, diced
- 2 garlic cloves, minced
- 1/4 cup coarsely chopped fresh cilantro
- 2 to 3 Tbs. fresh lime juice, or to taste
- Kosher salt, to taste
- 2 limes, quartered
- Kosher salt and freshly ground pepper, to taste
- 12 flour tortillas, warmed
Pour a thin layer of the marinade into a baking dish, add the steak and top evenly with the remaining marinade. Cover and refrigerate for 6 hours or up to overnight.
To make the salsa, cut the avocado halves in half again lengthwise, and then make short horizontal cuts through the flesh of each quarter to create large chunks. Using a spoon, scoop the chunks from the skin into a bowl. Add the onion, garlic, cilantro, lime juice and salt and stir to combine. Taste and adjust the seasonings. Cover with plastic wrap, pressing it directly onto the surface of the salsa, and set aside.
Prepare a fire in a charcoal grill.
Remove the meat from the refrigerator 30 minutes before grilling and scrape off the marinade. Squeeze the juice from the limes over the meat and season with salt and pepper.
Place the meat on the grill rack about 4 inches from the coals and grill, turning once, for about 3 minutes per side. Transfer to a cutting board, let rest for 5 minutes and then slice into thin strips.
Top each warmed tortilla with some of the sliced steak and divide among warmed plates. Serve with the salsa.