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Name: Steak Fajitas with Chili Lime Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound skirt steak (flank steak (flank steak, carne asada, or flap meat); 1/2 teaspoon Kosher Salt; 1/4 teaspoon Black pepper; 1 clove Garlic minced or pressed; 1 Tablespoon grapeseed oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 medium yellow onion thinly sliced; 1 Red bell pepper thinly sliced; 1 medium green Italian zucchini sliced thinly lengthwise into large matchsticks; 1/4 teaspoon kosher salt; 1/4 teaspoon Black pepper; 8 corn tortillas warmed; 1/4 bunch cilantro roughly chopped; 1/4 cup Greek yogurt or light sour cream; 2 cups Frozen corn; 2 teaspoons Olive oil; 1 Tablespoon honey; 1/2 lime juiced; 1 teaspoon mild chili powder; 1 pinch kosher salt and black pepper

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INGREDIENTS

1 pound skirt steak (flank steak ; (flank steak, carne asada, or flap meat)
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
1 clove Garlic ; minced or pressed
1 Tablespoon grapeseed oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium yellow onion ; thinly sliced
1 Red bell pepper ; thinly sliced
1 medium green Italian zucchini ; sliced thinly lengthwise into large matchsticks
1/4 teaspoon kosher salt
1/4 teaspoon Black pepper
8 corn tortillas ; warmed
1/4 bunch cilantro ; roughly chopped
1/4 cup Greek yogurt or light sour cream
2 cups Frozen corn
2 teaspoons Olive oil
1 Tablespoon honey
1/2 lime ; juiced
1 teaspoon mild chili powder
1 pinch kosher salt and black pepper

Servings

INSTRUCTIONS

For steak fajitas:

1. Cut steak into thin slices and set aside.

2. In a medium bowl, combine salt & pepper, garlic, oil, cumin, and oregano. Add in steak and toss to coat.

3. Heat a large, nonstick sauté pan over medium/high heat. Once hot add the steak. Cook steak until lightly browned, about 2 minutes.

4. Add in the onion, red pepper, and zucchini, season with salt & pepper. Stir to combine and cook for 3-5 minutes or until the vegetables have softened and the meat is cooked through.

5. Warm tortillas on the stovetop over a low open flame or wrap in a damp towel and microwave for 15-20 seconds.

6. Pile veggies and steak in tortillas and garnish with cilantro and a dollop of Greek yogurt. Serve 2 fajitas per person.

For chili lime corn:

Heat a small saucepot over low heat and add in corn, olive oil, honey, lime juice, chili powder, and salt & pepper. Stir to combine and warm through. Serving size is ½ cup per person.

NOTES

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Steak Fajitas with Chili Lime Corn

1 pound skirt steak (flank steak (flank steak, carne asada, or flap meat)
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
1 clove Garlic minced or pressed
1 Tablespoon grapeseed oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium yellow onion thinly sliced
1 Red bell pepper thinly sliced
1 medium green Italian zucchini sliced thinly lengthwise into large matchsticks
1/4 teaspoon kosher salt
1/4 teaspoon Black pepper
8 corn tortillas warmed
1/4 bunch cilantro roughly chopped
1/4 cup Greek yogurt or light sour cream
2 cups Frozen corn
2 teaspoons Olive oil
1 Tablespoon honey
1/2 lime juiced
1 teaspoon mild chili powder
1 pinch kosher salt and black pepper

For steak fajitas:
1. Cut steak into thin slices and set aside.

2. In a medium bowl, combine salt & pepper, garlic, oil, cumin, and oregano. Add in steak and toss to coat.

3. Heat a large, nonstick sauté pan over medium/high heat. Once hot add the steak. Cook steak until lightly browned, about 2 minutes.

4. Add in the onion, red pepper, and zucchini, season with salt & pepper. Stir to combine and cook for 3-5 minutes or until the vegetables have softened and the meat is cooked through.

5. Warm tortillas on the stovetop over a low open flame or wrap in a damp towel and microwave for 15-20 seconds.

6. Pile veggies and steak in tortillas and garnish with cilantro and a dollop of Greek yogurt. Serve 2 fajitas per person.

For chili lime corn:
Heat a small saucepot over low heat and add in corn, olive oil, honey, lime juice, chili powder, and salt & pepper. Stir to combine and warm through. Serving size is ½ cup per person.

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 4 Servings

Calories: 259
Calories from Fat: 58 (22%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 265.2mg		9 %
Potassium 414.7mg		11 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 41.8g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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