Smoky Tex-Mex Steak Fajitas with Grilled Corn & Chimichurri

Allergens

Gluten (if using wheat flour tortillas)

Ingredients

• 12 oz skirt or flank steak
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large corn tortillas
• 1 cup mixed bell peppers, sliced
• 1 medium onion, thinly sliced
• 2 ears fresh corn, shucked and cleaned

Instructions

1. In a small bowl, combine chili powder, smoked paprika, cumin, salt, and pepper. Rub the mixture onto both sides of the steak. Let it marinate for at least 30 minutes.
2. Preheat your grill or grill pan to medium high heat. Grill the corn for 8 10 minutes, turning occasionally until tender and charred. Remove from the grill and set aside.
3. Grill the bell peppers and onion for 5 minutes, stirring occasionally, until they are softened and slightly charred. Remove from the grill and set aside.
4. Grill the steak for 4 6 minutes per side or until it reaches your desired level of doneness. Let it rest for a few minutes, then slice into thin strips.
5. To serve, warm tortillas on the grill for about 30 seconds per side. Top each tortilla with steak strips, grilled vegetables, and corn. Drizzle with chimichurri sauce.

Chef’s Insight

Add grilled jalapeños for an extra kick or use cauliflower tortillas for a gluten-free option.

Notes

Adjust the spice levels to your preference by adding more or less chili powder.