Smoky Tex-Mex Fajita Fiesta with Grilled Corn and Pineapple Salsa

Allergens

Wheat, Soy

Ingredients

• 1 lb beef flank steak
• 1 lb chicken breast, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 cup corn kernels
• 2 cups pineapple, diced
• 1 jalapeño, finely chopped
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag, combine the flank steak, chicken, bell peppers, onion, paprika, cumin, chili powder, salt, and pepper. Marinate for 30 minutes to 2 hours in the refrigerator.
2. Meanwhile, in a medium bowl, combine the corn kernels, pineapple, jalapeño, lime juice, and half of the chopped cilantro. Set aside.
3. Preheat your grill or grill pan to high heat. Remove the meat and vegetables from the marinade, allowing excess liquid to drip off. Grill the steak, chicken, bell peppers, and onion for 4 6 minutes per side or until cooked through. Set aside to rest.
4. In a large serving dish, mix together the grilled corn kernels, pineapple, jalapeño, lime juice, remaining cilantro, salt, and pepper.
5. Slice the steak and chicken thinly against the grain and serve with the grilled vegetables and salsa on top.

Chef’s Insight

The marinade is the secret to this dish; don't skimp on the resting time for the meat.

Notes

Adjust the spice level according to your preference.