Tex-Mex Carne Asada Fajitas with Grilled Corn Salsa

Allergens

Wheat (in tortillas), Dairy (Monterey Jack cheese)

Ingredients

• 1 lb beef flank steak 2 tbsp vegetable oil 3 tbsp lime juice 1/4 cup chopped cilantro 2 cloves garlic, minced 1 tsp ground cumin Salt and pepper, to taste 8 small corn tortillas 1 large ear of corn, shucked 1 red bell pepper, sliced 1 yellow onion, thinly sliced 2 cups chopped romaine lettuce 1 cup grated Monterey Jack cheese 1 avocado, sliced

Instructions

1. In a large resealable plastic bag, combine the steak, oil, lime juice, half of the cilantro, garlic, cumin, salt, and pepper. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat a cast iron skillet over high heat. Remove the steak from the marinade, shaking off excess liquid, and sear for 3 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
3. Assemble the fajitas by warming tortillas on the skillet, adding lettuce, steak, cheese, avocado, and salsa. Serve immediately.

Chef’s Insight

To add more spice, drizzle the steak with your favorite hot sauce before slicing.

Notes

Customize your fajitas with your favorite toppings like pickled onions or jalapeños.