Recipe courtesy of Food Network

Sweet and Spicy Steak Fajitas with Corn and Mushrooms

Add fresh lime juice to the jalapeno-honey marinade for the steak.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Sweet and Spicy Marinade:

Corn and Mushrooms:

Directions

  1. For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  2. For the corn and mushrooms: Heat the 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.
  3. Prepare an outdoor grill for medium-high heat.
  4. Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
  5. Serve with the warm tortillas and toppings.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
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