Recipe courtesy of Food Network
Sweet and Spicy Steak Fajitas with Corn and Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 37
- Saturated Fat
- 11
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 29
- Cholesterol
- 93
- Sodium
- 711
- Total: 1 hr 15 min
- Active: 35 min
Ingredients
Sweet and Spicy Marinade:
1/3 cup vegetable oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, (seeds removed for less heat)
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
Corn and Mushrooms:
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, guacamole, shredded pepper jack cheese, sliced pickled jalapeno, chopped red onion, salsa and sour cream
Directions
- 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
- 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.
- Prepare an outdoor grill for medium-high heat.
- 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.
- Serve with the warm tortillas and toppings.
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