Mexican Street Corn Beef Fajitas
Courtesy of Wozz! Kitchen Creations
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Ingredients:
Marina de Ingredients:
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Mexican Corn Ingredients:
Additional Ingredients:
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Directions:
In a large bowl, mix marinade ingredients. Add flank steak.
Refrigerate for 1-2 hours.
On stovetop, heat grill pan on medium high heat. Rub corn with oil and grill all sides (takes about 8 minutes or so)
In a large skillet or grill pan on medium high heat, cook flank steak for 4-5 minutes on each side (until nice and brown on outside and medium rare on inside, or however you prefer). While steak is cooking, make ingredients for mexican corn. Combine mayonnaise, sour cream, chili powder, and salt and pepper in bowl and set aside.
Once flank steak is finished cooking, remove from skillet and allow to rest for 10 minutes. During this time, make mexican corn topping. Holding corn upright, cut off kernals into bowl or plate. Add to mayonnaise/sour cream mixture and set aside.
In a skillet or in the oven heat corn tortillas (I heat mine in cast iron skillet but if you are making more than a few than you can warm them in the oven to save on time) But to get a bit of browning and mild crunch on your tortillas, which makes them all the more delicious, heat them on medium high heat in dry cast iron skillet.
Slice flank steak on an angle into thin strips.
Assemble your fajitas. Place corn tortillas on plate. Add beef strips. Add Mexican corn. Add Avocado. Top with chopped cilantro and crumbled feta cheese. Drizzle with Kiwi Lime Salsa Verde.
Now Eat Up. You've earned it!
Enjoy!!
In a large bowl, mix marinade ingredients. Add flank steak.
Refrigerate for 1-2 hours.
On stovetop, heat grill pan on medium high heat. Rub corn with oil and grill all sides (takes about 8 minutes or so)
In a large skillet or grill pan on medium high heat, cook flank steak for 4-5 minutes on each side (until nice and brown on outside and medium rare on inside, or however you prefer). While steak is cooking, make ingredients for mexican corn. Combine mayonnaise, sour cream, chili powder, and salt and pepper in bowl and set aside.
Once flank steak is finished cooking, remove from skillet and allow to rest for 10 minutes. During this time, make mexican corn topping. Holding corn upright, cut off kernals into bowl or plate. Add to mayonnaise/sour cream mixture and set aside.
In a skillet or in the oven heat corn tortillas (I heat mine in cast iron skillet but if you are making more than a few than you can warm them in the oven to save on time) But to get a bit of browning and mild crunch on your tortillas, which makes them all the more delicious, heat them on medium high heat in dry cast iron skillet.
Slice flank steak on an angle into thin strips.
Assemble your fajitas. Place corn tortillas on plate. Add beef strips. Add Mexican corn. Add Avocado. Top with chopped cilantro and crumbled feta cheese. Drizzle with Kiwi Lime Salsa Verde.
Now Eat Up. You've earned it!
Enjoy!!