Beef
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Fajita Skirt Steak Pinwheels
Prep
cook
total
Ingredients
- 2 lb skirt steak (butterflied thin)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2½ tbsp Spanglish Asadero Fajita Seasoning
- 1½ cups sliced bell peppers
- 1 cup sliced onion
- 1 jalapeño, sliced (optional)
- 6–8 oz Oaxaca or pepper jack, sliced thin
- Toothpicks or twine
Chipotle Lime Crema
- ¾ cup crema or sour cream
- 1 chipotle pepper + 1 tbsp adobo
- Zest + juice of 1 lime
- 1 small garlic clove
- 1½ tsp honey or agave
- ½ tsp Spanglish Asadero All Purpose Rub
- Salt to taste
Elote Corn
- 2 cups grilled corn
- 1½ tbsp mayo or crema
- 1½ tbsp lime juice
- ¼ cup cotija or feta
- 1 tsp Spanglish Asadero Elote Seasoning
- 1 tbsp chipotle lime crema
- Salt to taste
Guacamole
- 3 ripe avocados
- 2 tbsp lime juice
- ½ tsp salt
- ¼ cup diced red onion
- ¼ cup cilantro
- 1 tsp Spanglish Asadero All Purpose seasoning
Fajita
Directions
- Marinate Steak
Rub steak with olive oil, lime juice & Fajita Seasoning. Marinate 1–4 hrs.
- Roll Pinwheels
Sauté peppers, onion & jalapeño until just soft.Lay steak flat → sliced cheese → veg → roll tight against grain. Secure & slice.
- Make Crema
Blend all chipotle lime crema ingredients until smooth. Chill.
- Elote
Mix corn with mayo/crema, lime, cotija, Elite Seasoning & a spoon of crema.
- Guacamole
Mash avocados with lime, salt, onion, cilantro & All Purpose Rub.
- Grill & Plate
Grill pinwheels hot & fast until charred and juicy.Plate with guac, drizzle with chipotle lime crema, spoon elote over top, finish with cilantro & lime wedges.
