Steak Fajitas with Chipotle Sour Cream

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	7%	3%
protein add	100%	100%
salt	2%	0%
aromatics	4%	22%
acid	23%	0%
vegetables and beans	0%	42%
liquid	29%	0%
sweetener	2%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

54 g	1/4 cup olive oil or other preferred oil (like canola, avocado, grapeseed)
122 g	1/2 cup fresh lime juice (from about 4-6 limes - zest the limes before juicing; you'll need the zest later)
60 g	1/4 cup apple cider or red wine vinegar
30 g	10 cloves garlic (finely minced (or 1 1/2 teaspoons garlic powder))
12 g	1 tablespoon granulated sugar
7 g	1 tablespoon cumin
12 g	2 teaspoons salt (I use coarse, kosher salt)
5 g	2 teaspoons smoked paprika
2 g	1 teaspoon ground coriander
794 g	1 1/2 to 2 pounds flank steak
230 g	1 cup sour cream (light or regular)
2 g	1 teaspoon minced chipotle in adobo sauce (more or less to adjust spiciness)
6 g	2 to 3 teaspoons adobo sauce (spooned from the can of chipotle chiles)
	1 tablespoon fresh lime zest (from about 2 limes)
	Tortillas
	Other toppings of choice (like tomatoes, cilantro, cheese, sautéed or grilled peppers, pickled onions, etc.)

Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We’ve made this twice and marinating the steak in vinegar (even for just a few hours - not overnight) causes the marinade to overpower the steak. If you make this recipe, try eating just a bite of the steak alone. Do you taste delicious steak (or steak at all)” — a cook, 1.0★

“Anyone on the fence about pickled onions, just try em. Think of them as "Leftover Helper". I had them on leftover Honey-Lime chicken and my husband put them on leftover Cheesy Mexican Sweet Potato skillet, Oh so good! (and easy) Thanks for bringing thes” — a cook, 5.0★