Fajita Skirt Steak Pinwheels
These Fajita Skirt Steak Pinwheels turn classic fajita flavor into an impressive, restaurant-style dish. Skirt steak is marinated in olive oil, lime juice, and Spanglish Asadero Fajita Seasoning, then rolled up with sautéed peppers, onions, and melty cheese before being grilled hot and fast until perfectly charred. Each pinwheel is finished with a smoky chipotle lime crema, creamy guacamole, and a scoop of elote corn seasoned with Spanglish Asadero Elote Seasoning.
A show-stopping way to elevate taco night or a backyard cookout, these pinwheels bring bold, layered flavor to every slice.
These Fajita Skirt Steak Pinwheels turn classic fajita flavor into an impressive, restaurant-style dish. Skirt steak is marinated in olive oil, lime juice, and Spanglish Asadero Fajita Seasoning, then rolled up with sautéed peppers, onions, and melty cheese before being grilled hot and fast until perfectly charred. Each pinwheel is finished with a smoky chipotle lime crema, creamy guacamole, and a scoop of elote corn seasoned with Spanglish Asadero Elote Seasoning.
A show-stopping way to elevate taco night or a backyard cookout, these pinwheels bring bold, layered flavor to every slice.
Ingredients
2 lb skirt steak (butterflied thin)
2 Tbsp olive oil
2 Tbsp lime juice
1½ Cups sliced bell peppers
1 Cup sliced onion
1 jalapeño, sliced
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
Salt to taste
Elote Corn:
2 Cups grilled corn
1½ Tbsp mayo or crema
1½ Tbsp lime juice
¼ Cup cotija or feta
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
Instructions
Marinate the steak: Rub the steak with olive oil, lime juice, and Spanglish Asadero Fajita seasoning. Marinate for 1–4 hours.
Roll the pinwheels: Sauté the peppers, onion, and jalapeño until just soft. Lay the steak flat, then layer with the sliced cheese and sautéed vegetables. Roll tightly against the grain, secure, and slice.
Make the crema: Blend all the chipotle lime crema ingredients until smooth, then chill.
Prepare the elote: Mix the corn with the mayo or crema, lime juice, Cotija, Spanglish Asadero Elote seasoning, and a spoonful of the chipotle lime crema.
Make the guacamole: Mash the avocados with lime juice, salt, onion, cilantro, and Spanglish Asadero All Purpose seasoning.
Grill and plate: Grill the pinwheels hot and fast until charred and juicy. Plate with guacamole, drizzle with chipotle lime crema, spoon the elote over the top, and finish with cilantro and lime wedges.
to adjust your cookie settings.
