Steak Fajita with Corn Salsa.

Its summertime!! Well it feels like summertime and to me that means cookouts! Throwing meat on the grill. Today I’m going to share a delicious dry rubbed and grilled flank steak fajita and we’re going to top it with my corn and black bean salsa. I love the freshness of all the ingredients in this they go so well together.

Meal idea: if you make this steak and my sprite chicken recipe, you could do like a fajita bar for dinner with meat options and different toppings. It would be so fun for a pool party meal or just family dinner.

The meat for this flank steak is so simple because there is no marination process, we are going to be using a dry rub that really doesn’t need to sit very long. So if you’re short on time this is a great meal for you. Super bonus of grilling flank steak… it only takes about 10 minutes to get a really nice medium rare.

Let’s make it

Gather all the ingredients first –

• 2-3 lb flank or skirt steak
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon oregano
• 2 teaspoons salt
• 2 teaspoons black pepper
• pinch of red pepper flakes

Starting with the grill.. preheat to high! Mine goes to 500 degrees F. While that is heating up we are going to get the rub on the steak. In a small bowl mix together. Paprika, garlic powder, onion powder, cayenne, oregano, salt pepper and red pepper flakes. (if you want to up the spice hotness double the cayenne) mix together well and put half on one side of the steak. The steak requires no further preparation. Put half of the spice mix on one side and rub in well with your hands until that entire side is covered. Now do the same thing to the other side of the steak!

Once grill is hot we are ready to cook. Place the spice rubbed flank steak directly on the grate and let cook for 5-6 minutes. Flip and cook another 5 minutes. This will give you a medium rare steak. Add 2-3 minutes if you want a more cooked meat! Steak will need to rest for about 10 minutes before slicing. Once rested, slice against the grain and serve.

For the Salsa:

• 2 tablespoons of butter
• 4 ears of corn, kernels removed.
• 2-3 garlic cloves, minced
• 4-5 fresh thyme sprigs, leaves removed
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 lime, juice
• 1 lemon, juice
• fresh basil on top

For the salsa. I like to do this while the steak is resting. In a large skillet, melt 2 tablespoons of butter over medium heat and add in 1/2 of the corn kernels, the minced garlic and the thyme leaves. Let cook about 5 minutes until the corn starts to caramelize.

Lower the heat and add in the rest of the corn, the beans, the tomatoes, juice from both the lime and lemon and mix well. Let heat through 2-3 minutes and remove from heat. Add the basil leaves over the top serve!

To create the fajita.

Take a small flour tortilla. Put a little shredded cheese down, then the meat slices on top. Top that with the corn salsa and add a little tiny bit of ranch or sour cream on top of that and enjoy!

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