Ingredients
- 1 lb. flank steak, sliced thinly across the grain
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tsp. ancho chili powder
- 2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/8 tsp. ground red pepper
- 2 tbsp. vegetable oil
- 1 poblano pepper, seeded and thinly sliced
- 1 green bell pepper, thinly sliced
- Flour tortillas
- Shredded Cheddar cheese
- Corn Relish
Preparation
Step 1
1. In a heavy duty zip top resealable bag, combine steak, lime juice, olive oil, chili powder, cumin, salt, and red and black peppers. Seal bag, and refrigerate at least 2 hours.
2. In a large skillet, heat vegetable oil over medium high heat. Add poblano and bell peppers; cook, stirring occasionally, 5 minutes, or until tender. Remove to a plate, and keep warm.
3. Drain marinade from steak; add steak to skillet: cook 3 minutes. Add peppers , stirring to combine. Serve with tortillas, cheese, and Corn Relish.
CORN RELISH:
1 (16 oz.) package frozen niblet corn, thawed
2 jalapenos, seeded and minced
3 tbsp. minced green onion
2 tbsp. minced fresh cilantro
1 tsp. lime zest
3 tsp. fresh lime juice
1 tsp. olive oil
In a small bowl, combine all ingredients; cover, and chill.
Make Corn Relish ahead if youre pressed for time. Cover and refrigerate for up to 2 days before serving
Corn Relish is also delicious for dipping with tortilla chips as an appetizer. Its a dip you can put together in a hurry and carry out the door to a party.
PAULA DEEN, QUICK AND EASY MEALS