These Nordic-inspired fajitas have a base of crusty, caramelized skyr-tenderized flank steak. The Icelandic yogurt marinade adds a slight tang, offering something a little different to the usual Tex-Mex palate. —Katrín Björk
Mix together skyr, lime juice, garlic, and spices. Slather a thick coat onto the meat and place in an airtight container or a ziplock bag and let marinate at room temperature for 1 hour or place in the fridge for minimum of 4 hours, preferably 8.
Cut onions and peppers into wedges and strips. Toss them with some olive oil, salt, and pepper.
Fire up the grill on medium high.
Brush some of the marinade off the meat only leaving a thin coating. Grill 4-5 minutes on each side (for medium rare), then let rest for 5 minutes before cutting into strips against the grains.
Using a grilling tray/pan, grill the veggies until nicely charred.
Meanwhile, whisk together skyr, chipotle powder, and lime juice until smooth. Salt and pepper to taste.
Serve with lime wedges, cilantro, grilled tortillas, and ice-cold beers.