CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS
[DRAFT]
Provided by Food Network
Time 10m
Yield 4 Servings
Number Of Ingredients 16
Steps:
- 1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. 2. Assemble tomatoes, cheese and lettuce leaves on a platter. 3. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. 4. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices. 5. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds. 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
- - Substitute chicken in place of flank steak for a non-red meat variation. - Drizzle your favorite salsa and sour cream if desired.
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
STEAK _MOLE_ WITH CILANTRO
Serve this quick flavor-packed steak with sliced avocado, orange, and red onion. Canned chipotle chiles in adobo sauce are sold at supermarkets and Latin markets.
Provided by The Bon Appétit Test Kitchen
Time 25m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
- Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Provided by Brian Luscher
Categories Kid-Friendly Steak Corn Healthy Cumin Paprika Bon Appétit Dallas Texas Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Dry rub:
- Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
- Steak and salsa:
- Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
- Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
- Do Ahead
- Salsa can be made 1 day ahead. Cover and chill.
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