Steak Fajitas and Mexican Street Corn Salad with Avocado

November 14, 2016

Steak Fajitas and Mexican Street Corn Salad with Avocado

Hope everyone had a great weekend! Roll Tide and Go Dawgs! The Murphy Household was happy this weekend! Thursday night, Eric and I went over to our good friends Matt and Jaime’s house for dinner. We are so excited that we will soon be neighbors and are only 3.9 miles away from each other! Matt, I apologize in advance for the random drive bys that are about to occur.

Matt cooked up some flanked steak and veggies for steak fajitas. The marinade he used made the meal. Jaime and I made a Mexican Street Corn Salad with Avocado, and I could have eaten my weight in it! Makes me miss summer already! I hate cold weather. I truly hibernate in the colder months.

The only thing Jaime changed about the Mexican Corn was we didn’t add the jalapeño. We weren’t feeling it, but I’m sure it is delicious especially if you like spicy.

Mexican Street Corn Salad with Avocado

Ingredients

4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)

1 ½ Tbsp vegetable oil

Salt to taste

1/3 cup chopped red or green onion (if using red, run under water and drain to remove harsh bite)

1/3 cup slightly packed cilantro leaves, chopped

1 jalapeno pepper, stemmed, seeded and minced

1 clove garlic, minced

3 oz Cotija cheese, finely crumbled

3 Tbsp mayonnaise (light or regular)

1 ½ Tbsp fresh lime juice, divided

½ tsp chili powder, then more to taste

1 ½ medium avocados peeled, cored and chopped small

Instructions

Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 10 minutes total). Remove from heat and allow cooling.
Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining ½ Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.

Steak Fajitas and Vegetables

Ingredients

½ cup soy sauce

½ cup lime juice from 6 to 8 limes

½ cup canola oil

¼ cup packed brown sugar

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

1 tablespoon chili powder (see note above)

3 medium cloves garlic, finely minced (about 1 tablespoon)

2 pounds trimmed skirt steak (about 1 whole steak; see note above), cut crosswise into 5- to 6-inch pieces

1 large red bell pepper, stemmed, seeded, and cut into ½ -inch-wide strips

1 large yellow bell pepper, stemmed, seeded, and cut into

½ -inch-wide strips

1 large green bell pepper, stemmed, seeded, and cut into ½ -inch wide strips

1 white or yellow onion, cut into ½ -inch slices

12 to 16 fresh flour or corn tortillas, hot

Sour cream, shredded cheese, and salsa, for serving, if desired

Instructions

Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer ½ cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zip-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
While steak marinates, toss peppers and onions in bowl with reserved ½ cup marinade. Refrigerate until ready to use.
When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner—flipping and covering—until steaks are done. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
Meanwhile, transfer cast iron skillet to hot side of grill and allow preheating for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.
Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas and other condiments as desired.