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| Steak Fajitas with Fresh Corn Salsa
For the salsa:
2 cups fresh corn kernels, cut from the cob (about 2 ears)
½ cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro leaves
¼ cup fresh lime juice
pinch sugar to taste
salt to taste
freshly ground black pepper
1.Cut the corn from the cob and place in a small pot of boiling water. Cook the corn until it is just tender. (Very fresh corn will cook in about 1 minute, while older corn will take a few more minutes.) Drain and place the corn in a mixing bowl.
2.Add the red pepper, green onions, oregano, lime juice and sugar. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The salsa should be served at room temperature.)
For the steak:
3 limes, juiced
2 green onions, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons canola oil
½ teaspoon red pepper flakes
¼ teaspoon ground coriander
1 pound flank steak
1 tablespoon canola oil
Bell pepper strips
Red onion slices
1.In a large zip-top plastic bag, combine the lime juice, green onions, garlic, cilantro, oil, red pepper and coriander.
2.Cut steak diagonally across the grain into thin slices (about 1/8 inch thick). Add steak to zip-top bag. Close bag and marinate for 12 to 24 hours.
3.Add 1 tablespoon canola oil to large nonstick skillet and place over medium-high heat. Remove steak from marinade and add to skillet. Cook steak 3 to 4 minutes, stirring constantly. Add bell pepper and onion and cook until tender. Wrap tortillas in wax paper or damp paper towels, and microwave at HIGH 20 seconds or until warm. Serve fajitas with Corn Salsa.
Courtesy of the UAB EatRight Program