Fajita Steak Kabobs With Avocado Sour Cream Sauce Recipes

Steps:

• Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
• Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
• Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
• Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

Steps:

• In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

Steps:

• Preheat grill to high heat.
• Cut steak into bite-sized pieces and place in a medium-sized mixing bowl.
• Pour olive oil over steak and toss until evenly coated.
• In a small bowl, combine chili powder, cumin, salt, pepper, paprika, garlic powder and onion powder.
• Sprinkle seasoning on top of steak and toss to coat; set aside.
• Cut peppers and onion into bite-sized pieces.
• Thread alternating steak, peppers, and onions onto skewers.
• Grill for 8-10 minutes, turning throughout cooking, until you meat reaches desired doneness.
• To make the avocado sour cream, add avocado, sour cream, minced garlic, lime juice, salt and pepper to a blender. Blend until smooth.
• Serve grilled skewers with avocado sour cream, for dipping.