Tex-Mex Grilled Fajita Feast with Fire-Roasted Corn

Allergens

Dairy (butter), Gluten (optional, depending on fajita seasoning mix)

Ingredients

• 1. 8 oz beef flank steak 2. 1 red bell pepper 3. 1 green bell pepper 4. 1 yellow bell pepper 5. 1 medium white onion 6. 4 tbsp fajita seasoning mix 7. 4 ears of corn, shucked and silks removed 8. 2 tbsp butter, softened 9. 1/4 cup cotija cheese, crumbled 10. 2 tbsp fresh cilantro, chopped 11. 1 lime, cut into wedges

Instructions

1. In a small bowl, combine the beef flank steak with 3 tbsp of fajita seasoning mix and marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat the grill to medium high heat. In another small bowl, mix together the remaining 1 tbsp of fajita seasoning mix with softened butter. Set aside.
3. Slice the bell peppers and onion into strips. Grill the steak until desired doneness, approximately 4 5 minutes per side for medium rare. Remove from grill and let it rest for 5 minutes before slicing.
4. Meanwhile, brush the corn with some of the seasoned butter mixture. Grill the corn, turning occasionally, until tender and slightly charred, about 10 12 minutes. Remove from grill and spread the remaining seasoned butter over the tops of the cobs.
5. Sprinkle cotija cheese and fresh cilantro over the top of the corn. Serve with lime wedges on the side.

Chef’s Insight

The fire-roasted corn adds an extra dimension to this classic Tex-Mex feast, while the marinated steak gives it a burst of flavor that's hard to resist.

Notes

This recipe is a creative fusion of Tex-Mex flavors and grilled corn, capturing the essence of a cookout dinner.