Sweet and Spicy Steak Fajita with Corn and Mushrooms

Votes: 6

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 557, total fat 37 G., saturated fats 11 G., proteins 29 G., carbohydrates 32 G., fiber 3 G., cholesterol 93 mg, sodium 711 mg, sugar 18 G.

Add freshly squeezed lime juice to the honey jalapeño steak marinade for an even richer, sweeter flavor. Grill the marinated steak until crispy, slice it into thin strips, and assemble into delicious fajitas with roasted corn and shiitake mushrooms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet and spicy marinade

1/3 cup vegetable oil, plus extra for greasing the grill grate
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons freshly squeezed lime juice
1 teaspoon fresh thyme leaves
6 crushed garlic cloves
2 jalapeños (remove seeds to reduce heat)
1 skirt steak weighing 700 g.

Corn and mushrooms

1 tbsp. vegetable oil
200 g shiitake mushrooms, stems removed, caps cut into strips
2 tablespoons butter
0.5 tsp ground cumin
4 fresh ears of corn, kernels removed
1 poblano pepper, seeded and finely chopped
3 green onions, chopped
Juice of 1 lime
For servingWarm tortillas, guacamole, shredded pepper jack cheese, pickled jalapeño rings, thinly sliced red onion, salsa and sour cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, corn, shiitake mushrooms, tortilla, lime, poblano pepper, cilantro, honey, cumin, thyme

Cooking the dish according to the recipe:

Sweet and spicy marinade:

In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and process until smooth. Transfer the mixture to a non-reactive container, add the steak, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
Corn and mushrooms:

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes. Add the butter, cumin, corn kernels, poblano, and 1/4 teaspoon salt and cook until the corn is browned, about 3 minutes. Add the green onions and lime juice, and season with salt to taste. Set aside.

Preheat an outdoor grill to medium-high heat.
Brush the grill grate with oil. Grill the steak until golden brown, 4-5 minutes per side for medium-rare steaks or 2-3 minutes per side for medium-rare steaks. Transfer the steak to a cutting board and slice thinly across the grain. Serve with warm tortillas and toppings.

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