Grill/Barbecue

Skyr-Marinated Flank Steak Fajitas

May 21, 2018
Photo by Katrín Björk
Author Notes

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

Test Kitchen Notes

Featured In: How Icelandic Yogurt Made Its Way Into Tex-Mex. —The Editors

  • Prep time 8 hours
  • Cook time 30 minutes
  • Serves 8
Ingredients
  • Skyr-marinated flank steak
  • 2 pounds flank steak
  • 1 cup plain skyr
  • 1/2 lime, juiced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes
  • salt and pepper, to taste
  • Toppings and sides
  • 3 large onions
  • 3 large bell peppers
  • Olive oil
  • Salt and pepper
  • 1 cup plain skyr
  • 1 teaspoon chipotle powder
  • 1/2 lime, juiced
  • Salt and pepper
  • Tortillas
  • Cilantro
  • Lime wedges
In This Recipe
Directions
  1. 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.
  2. Cut onions and peppers into wedges and strips. Toss them with some olive oil, salt, and pepper.
  3. 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.
  4. Meanwhile, whisk together skyr, chipotle powder, and lime juice until smooth. Salt and pepper to taste.
  5. Serve with lime wedges, cilantro, grilled tortillas, and ice-cold beers.
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