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