September 24, 2020

Steak Fajitas with Corn Salsa and Onions and Peppers

Steak Fajitas with Corn Salsa and Onions and Peppers is filled with tender skirt steak, sweet bell peppers, and fresh corn salsa. All that gets folded into soft tortillas along with cheddar cheese, sour cream, and avocado.

The Equipment You’ll Need

An Instant Read Thermometer- This is essential for cooking your steak correctly. Every time I decide not to use this, I either overcook or undercook the steak.
A Cast Iron Skillet- I think this is the best way to get a nice sear on my steak.

The Ingredients You’ll Need for Steak Fajitas with Corn Salsa and Onions and Peppers

Fresh Corn on the Cob- I make this dish in the summer with fresh corn on the cob. I wouldn’t bother making this with frozen corn.
Bell Peppers- I like to use an assortment of red, yellow, and orange peppers. But, you can use whatever peppers you have on hand or whatever is on sale.
Skirt Steak- This is my favorite steak for steak fajitas.

How I Made my Fajitas

This is an easy dish that can be made in under an hour.
You can make everything but the steak ahead of time.
First, I made the corn salsa. I did this hours before dinner.
Then, I cooked up the peppers and onions. I did this ahead of time, too. I cut up extra peppers to snack on.
Then I made my steak. I made sure to get the skillet very hot, and then seared just a couple of steaks at a time. We like our steak well done, so after searing the steaks, I baked them in a 350 degree oven for about ten minutes.
I served the salsa, steak, pepper and onions, avocado, and sour cream along with the flour tortillas. That way everyone could build their own tortillas.

We tend to eat a lot of this Tex-Mex kind of food, because we all really like it! And, it’s an easy kind of meal to be customized for picky eaters. This is a great fajita recipe because it features the fresh corn on the cob that is so delicious this time of year. If you love Tex-Mex like we do, I hope you’ll try these Steak Fajitas with Corn Salsa and Onions and Peppers.

Steak Fajitas with Corn Salsa and Onions and Peppers

Tortillas filled with tender skirt steak, colorful bell peppers, onion, and fresh corn salsa, all piled into warm tortillas.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Tex-Mex

Servings

Calories 350 kcal

Ingredients

2 ears corn on the cob
2 tbsp. minced fresh oregano
1 clove minced garlic
¼ tsp. kosher salt
¼ tsp. black pepper
3 tbsp. extra virgin olive oil
2 tbsp. minced jalapeno
2 cups bell peppers, sliced
1 cup sliced onion
½ tsp. each of chili powder, cumin powder, and coriander powder
2 tbsp. lime juice
1½ pounds skirt steak
1 tsp. seasoned salt
8 flour tortillas
1 sliced avocado
1 cup shredded cheddar cheese
1 cup sour cream

Instructions

Begin by making the corn salsa: Take the husks off the corn and microwave on a plate for six minutes. Remove the kernels and place in a bowl.
Add the oregano, lime juice, garlic, salt, pepper, jalapeno, and a tablespoon of the oil.
Next, prepare the peppers and onions: Heat another tablespoon of oil in a large skillet over medium heat, and cook the peppers, onion, cumin, coriander, and chili powder until the vegetables are crisp tender. Add the lime juice and keep warm until the steak is ready.
While the vegetables cook, start the steak. Season the steak with the seasoned salt. Heat a cast iron skillet on high heat, and then cook the steak in the rest of the oil. Sear the steak on both sides, and cook until an instant read thermometer registers 145 degrees for medium rare. If you like your steak more well done you may want to sear it in the pan and then bake it on a sheet pan at 350 degrees for about ten minutes.
Let the steak sit on a cutting board for five minutes, and then slice thinly.
Heat the tortillas in the microwave, covered with a damp towel, for one minute.
Fill the tortillas with the steak, vegetables, corn salsa, avocado, cheddar, and sour cream.