Beef Fajitas with Corn Salsa

I will order pretty much any kind of fajitas before I will order beef fajitas. Pork, shrimp or chicken are my usual go tos, or some combination of those three. I will even throw in lobster when we are eating at El Tiempo. This fajita recipe may change my mind. The rub provides the perfect fajita flavors and the flank steak is tender and delicious with the overnight marinade. What really stands out is the corn salsa. It is sweet, crunchy and tastes like summer. I am so thrilled to have a grill at our new condo in Colorado. I would grill on it every night if I could. And these fajitas are going to be in regular rotation this summer.  The salsa would also be fantastic on pork, shrimp or chicken fajitas, but I think I prefer it best on beef.

Beef Fajitas with Corn Salsa

1 pound flank steak
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon fresh ground pepper
1 teaspoon kosher salt

1 teaspoon vegetable or canola oil
1 cup corn kernels
1 avocado, cut into a small dice
1 tomato, cut into a small dice
1 small onion, cut into a small dice
juice from half a lime
dash of hot sauce

tortillas
shredded cheese
sour cream

Trim the fat from the flank steak, set aside. Whisk together the oil, garlic, cumin, chili powder, pepper and salt together. Pour over the steak and let marinate overnight.

Heat the oil in a small saute pan over medium heat. Saute the corn for 5 minutes or so. Set aside to cool. When cool, toss with the avocado, tomato, onion, lime juice and hot sauce, salt and pepper to taste. Set aside.

Remove the steak from the refrigerator 30 minutes before cooking. Preheat the grill to medium, grill the steak about 5 to 7 minutes per side. Cover the steak with foil and let rest for 15 minutes. Slice the steak into ¼ to ½ inch-thick strips and serve with warm tortillas, corn salsa, cheese and sour cream.

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