Chili Lime Steak Fajitas with Roasted Corn
There are not many things that I love more than fajitas. Maybe tacos...or nachos...you get the idea.
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Y’all I could have Mexican food for every meal. I have no shame. Tacos, nachos, enchiladas, I love them all equally. Here in Alaska, we don’t have great options for eating Mexican food out. There’s the infamous Ocean View restaurant… that serves Mexican and Italian food. Needless to say, sometimes it doesn’t really do the trick.
So since living in Alaska, I’ve gotten pretty good at cooking it at home. My husband loves a good quesadilla, but one of my favorites is fajitas. You know the fajitas that you can hear coming to your table from a mile away? The ones that come to you served in a piping hot skillet? Oh yes. You can now make those at home.
I’m a bit embarrassed to say how many times that I have already made this recipe. But it’s just. so. good. And bonus, you can whip it up in about 20 minutes. It’s shockingly easy to make and it will be even better than the kind from your favorite Mexican restaurant.
I start by seasoning a piece of flank steak. You can also use skirt steak but I prefer flank steak. I start by rubbing a tablespoon of Worcestershire sauce on both sides of the steak. Worcestershire sauce is a meat tenderizer and is going to add delicious flavor to your steak. Then I rub a mixture of brown sugar, chile powder, paprika, garlic powder and coarse salt. Next, you’re going to heat a cast iron skillet to high heat. A regular skillet will work as well but I highly recommend investing in a cast iron pan. Cooking steak will never be the same. Anyways, you want the heat to be high. Flank steak is a thin piece of meat and best cooked at medium-rare/medium. If over cooked it can become a bit tough. Once the skillet is hot, pop that steak in and cook for about 3-4 minutes on each side. It will be a bit on the rare side when you take it out of the pan, but you are going to set it aside and wrap it in aluminum foil to rest. It will continue cooking while it is resting.
While the steak is resting, cook your fajita veggies in the same cast iron skillet. They will absorb all the delicious flavor from where the steak was cooked. I did a combo of bell peppers, onion, corn and mushrooms. I added a bit of butter and lime juice and a tiny bit more paprika to the veggies for extra flavor. I cooked the veggies for 6-8 minutes until the onions become translucent and the corn is slightly roasted. Now we slice the steak. Be sure to cut against the grain, this will make the steak more tender. Once all the steak is sliced, add it back to the pan with the veggies. Serve this tasty steak with tortillas, shredded cheese, sour cream, hot sauce…basically whatever you like!
2 tablespoons light brown sugar
1 teaspoon ancho chili powder
1 tablespoon paprika
1 teaspoon garlic powder
2 teaspoons coarse salt
½ teaspoon ground cumin
2 tablespoons Worcestershire sauce
1 pound flank steak
2 ears of corn, shucked
1 red bell pepper, cut into slices
1 yellow onion, chopped
1 cup mushrooms, sliced
juice of 1 lime
2 tablespoons butter
Additional- tortillas, shredded cheese, sour cream, cilantro, hot sauce
Combine brown sugar, chili powder, paprika, garlic powder, cumin and salt in a small bowl and set aside.
Rub 1 tablespoon Worcestershire sauce on each side of the steak. Then coat both sides of the steak with the spice mixture.
Heat a cast iron skillet to high heat with 1 tablespoon of olive oil. Add steak to the hot pan and leave it alone for 3-4 minutes. Flip and cook for an addition 3-4 minutes. Remove from the pan and wrap it completely in aluminum foil. Let rest for 10-15 minutes.
While the steak is resting, add the 2 tablespoons of butter, corn, bell pepper, onion and mushrooms to the same cast iron skillet on medium heat. Cook for 10 minutes stirring occasionally. Add in the juice of one lime halfway through cooking.
Slice steak against the grain. Return back to the cast iron skillet with the vegetables. Serve from the skillet with desired toppings.