Recipe: Chipotle-Marinated Steak Fajitas (food processor)

CHIPOTLE-MARINATED STEAK FAJITAS

FOR THE CHIPOTLE MARINADE:
1 small white onion, peeled, cut into large pieces
6 cloves garlic, peeled
2 tablespoons toasted and ground coriander seeds
2 tablespoons toasted and ground cumin seeds
2 tablespoons pureed chipotles in adobo, or to taste
2 tablespoons dark brown sugar
2 tablespoons olive oil (optional)
Kosher salt (to taste)
FOR THE STEAK FAJITAS:
1 1/2 pounds top round or flank steak, trimmed of fat
Kosher salt and freshly ground black pepper (to taste)
Freshly squeezed lime juice
6 large, thin flour tortillas
Guacamole (for serving)

TO MAKE THE CHIPOTLE MARINADE:
Pulse onion and garlic in food processor until finely chopped. Add coriander, cumin, chipotles in adobo, brown sugar and oil, and pulse to combine thoroughly. Mixture should resemble a thick paste. Season with salt.

TO PREPARE THE FAJITAS:
Rub steak with the chipotle marinade and set aside at least 30 minutes.

Preheat grill.

Season the meat with salt and pepper and sprinkle with lime juice. Grill to medium-rare over high heat, about 1 minute per side. Remove from grill and cut into strips with grain of meat.

Lightly toast tortillas over a flame.

TO SERVE:
Top tortillas with meat strips and serve with guacamole.

Makes 6 servings
Source: Southwest Flavors: Santa Fe School of Cooking by Susan Curtis and Nicole Curtis Ammerman