1 small bunch fresh cilantro, leaves picked
1/2 medium yellow onion
Juice of 1 1/2 limes
1/2 teaspoon crushed red pepper flakes
4 ounces sour cream
1 large chipotle pepper in adobo, finely diced, plus 1 tablespoon adobo sauce
6 small fajita-size flour tortillas, warmed
1 pound skirt or flank steak
7 cloves garlic
1 teaspoon Dijon mustard
1/4 cup, plus 2 tablespoons olive oil
1/3 cup, plus 2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
For the steak, I take the time to marinate it in the salt, pepper, Dijon mustard, garlic, olive oil, and red wine vinegar so it's full of delicious flavor on its own. It's a quick process that can be accomplished within a couple of hours prior to grilling and the flavor it imparts to the meat (along with added tenderness) is second to none. The flavors of the marinade also marry the ingredient profile of the chimichurri sauce so there's a nice complement of tastes. The chipotle cream adds a cool heat, along with additional flavor, that brings the dish together nicely.
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