Steak Fajitas with Corn And Black Bean Salad
|Brine concentrate||1⁄2 Cup (8 tbs) (Lime JalapeÃ£Â±O Fajita Bath)|
|Merlot||1⁄4 Cup (4 tbs) (Blackstone)|
|Water||1⁄4 Cup (4 tbs)|
|Skirt steak||1 Pound|
|Green bell peppers||2 , seeded and sliced (Whole, One Red And One Green)|
|Tortillas corn and black bean salad||17 Ounce (Manny's Chi Chi's 1 Package)|
|Lime||2 , juiced and zest of the lime|
|Cilantro||1 Cup (16 tbs), chopped|
|Seasoning||1 Teaspoon (Instant Gourmet Grande Southwest)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Black beans||1 Can (10 oz), drained (Tfm)|
|Whole kernel corn||1 Can (10 oz), drained in a glass bowl (Tfm)|
mix Fajita Bath with wine and water; combine well. Place skirt steak in a zip top bag with marinade, removing air while sealing bag. Marinate in the refrigerator for at least 30 minutes (can be left to marinate overnight). Heat grill or grill pan to high heat. Remove steak from marinade, shake off excess liquid and discard leftover marinade. Grill steak for three minutes on each side for medium rare. Remove and allow steak to rest for 5-7 minutes. Meanwhile, heat a skillet over medium high heat for two minutes; add canola oil and swirl to coat. Add onion and peppers; sauté three to five minutes, until soft. Slice steak on the diagonal into thin slices and serve on warm tortillas with peppers, onion and any combination of optional toppings. Optional Toppings: Andrew & Everett Shredded Mexican Mix Cheese Friendship Sour Cream TFM Plum Tomato Salsa Chopped lettuce Corn and Black Bean Salad In a mixing bowl, mix lime juice, zest and seasoning until well combined. Vigorously whisk in canola oil. Add corn, black beans and cilantro; toss to combine well and serve.
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