Flank steak is first marinated in a jalapeno-honey sauce and then grilled and combined with corn and mushrooms for a tasty fajita filling.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr 15 min
(includes marinating time)
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Sweet and Spicy Marinade:
Corn and Mushrooms:

Directions

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking

For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.

Prepare a grill for medium-high heat and brush the grill grates with oil.

Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.

Serve with the warm tortillas and toppings.

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