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.
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.
Nutrition
Calories: 350kcal
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