Steak Fajitas with Corn & Avocado Salsa
Fajita Ingredients:
- 1-2/3 cup KC Masterpiece® Fajita Marinade, divided
- 1-1/2 pounds flank or skirt steak, trimmed
- Sour Cream
- Shredded Cheddar Cheese or Mexican Cheese Blend
Corn & Avocado Salsa Ingredients:
- 2/3 cup KC Masterpiece® Fajita Marinade
- 1 cup minced red onion
- 1-1/2 cups corn kernels
- 1 cup seeded, diced tomatoes
- 1 cup diced avocado
- 2 tablespoons fresh lime juice
- Salt to taste
- Optional: minced cilantro
In a Glad® Zipper Bag, marinate the beef in 1 cup KC Masterpiece® Fajita Marinade. Beef can be marinated overnight. Remove meat from the plastic bag, discarding marinade. Broil or grill to desired doneness. Slice meat diagonally. To serve, place slices of meat on a warm tortilla topped with the salsa, sour cream and cheese. Roll to close.
In a non-stick skillet, sauté onion in 2/3-cup marinade. When onions are limp, transfer to a bowl and cool. Add remaining ingredients. Cover the surface of the mixture with plastic wrap before refrigerating.
Makes 6 servings. Salsa yield: 3 cups
Tips and Substitutions
- Try this recipe with chicken. For best results, do not marinate more than 4 hours.
- Salsa will hold in the refrigerator for 2 days without browning, if surface is covered with plastic wrap.
- If you don't have limes, use lemons.
- If you don't like tortillas, substitute pita bread rounds, or serve the meat on a plate with a dollop of salsa.