FLANK****Chipotle Flank Steak Fajitas with Corn Salsa

By Unblond1

This was great for both. I had two Weight Watcher's Whole Wheat tortillas and Dan had three. Used the rest of the steak in Greek Pasta Salad and the rest of the corn and bean mixture as a salad served with scoops. Three meals in one!

Ingredients

• MARINADE:
• 2 garlic cloves, minced
• 1/2 tbsp. chipotle peppers paste in adobe
• 1 tablespoon olive oil
• 2 tbsp. fresh lime juice
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 12 oz. flank steak
• SALSA:
• 1 (15 ounce) can black beans, drained
• 1 corn, grilled, cooled and kernels cut off
• 2 green onions, white and green parts thinly sliced
• 1 small red bell pepper, stemmed and seeded, finely diced
• juice of one lime or 2 key limes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chipotle hot sauce (to taste)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup chopped cilantro
• 1 ripe avocado sliced, or guacamole to serve
• soft corn or flour tortilla
• cheese, salsa, sour cream, fresh cilantro, fresh lime juice - to serve

Details

Servings 4
Preparation time 240mins
Cooking time 250mins
Adapted from food.com

Preparation

Step 1

* Whisk the marinade ingredients together in a small bowl. Place steak in a zip-lock bag. Pour the marinade over the steak and squeeze to distribute marinade; refrigerate for at least 4 hours or overnight, turning once or twice.

* To make the salsa: Combine all of the ingredients in a bowl. Toss to distribute ingredients. Adjust seasoning. (Salsa may be made in advance to this point; cover and refrigerate).

* Remove steak from refrigerator 30 minutes before grilling. Discard marinade. Grill steak over direct high heat, turning once, until desired doneness, 8-10 minutes for medium-rare. Transfer to cutting board and let rest for 5 minutes. Cut against the grain in thin strips.

* To assemble fajitas: Warm tortillias (stovetop, microwave or oven method), smear with guacamole, and spoon Corn Salsa over. Top with a few steak strips. Garnish with optional cheese, tomato salsa, sour cream, fresh cilantro and a squeeze of lime. I added a few sprinkles of shredded light feta to all and a squeeze of yogurt crema to mine.