Prep Time 15 minutes Cook Time 14-18 minutes
This Mexican-inspired main dish gives plain enchiladas a flavor boost with feta and cheddar cheeses, avocado slices, and juicy grilled skirt steak.
by Chef Eddie Blyden
What you'll need
Tomato Relish:
- 1 beefsteak tomato, diced
- 1/2 medium red onion, diced
- 3 tablespoons lime juice
- 1 bunch cilantro, coarsely chopped
- 2 tablespoons olive oil
Filling:
- 4 (4-ounce) skirt steak pieces
- Salt and pepper to taste
- 6 ounces feta cheese, crumbled
- 4 flour tortillas
- 2 ripe avocados, peeled and sliced
- 4 ounces aged Cheddar cheese
- 6 tablespoons Mexican cream or sour cream
Helpful Tip:
If you are short on time you can substitute 12 ounces of salsa for tomato relish.
When selecting avocados, give the fruit a gentle squeeze. Ripe fruit will be firm, yet yield slightly to pressure.
To peel an avocado, first slice it lengthwise around the pit, then twist the halves to separate. Slip a spoon under the pit to pry it loose. Place each half cut-side down on a counter and peel back the skin with your fingers, starting at the small end.
Prevent browning by brushing exposed avocado flesh with lemon or lime juice or white vinegar.
Notes:
Servings: 4
How to make it
- To make relish, in a medium bowl, combine tomato, onion, lime juice, cilantro and olive oil.
- Season steaks with salt and pepper, and grill in preheated grill pan for 3 to 5 minutes on each side until medium rare to medium. Leave for longer for well done meat. Rest steaks on cutting board for 5 minutes. Cut each steak into 4 to 5 thin slices.
- For each enchilada, divide steak, feta cheese, and relish among the tortillas. Roll tightly and place in a baking dish. Sprinkle with aged cheddar. Cook under a preheated broiler for 3 minutes, or until cheese is bubbly brown. Top enchiladas with avocados and cream. Let cool slightly and serve.
