Emeril's Fajitas With Cajun Twist

Sizzling Fajitas with all the Fixin's

From the kitchen of Emeril Lagasse

Ingredients

Steak

1 2- to 3-pound flank steak

1/2 cup dry Sherry or red wine

1/2 cup soy sauce

2 tablespoons Essence (optional, recipe below)

2 tablespoons garlic, minced

2 tablespoons brown sugar

1 tablespoon tomato paste

1 teaspoon freshly ground black pepper

Emeril's Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Kicked-Up Black Bean Salsa

1 1/2 cups cooked black beans, drained if canned

3/4 cup fresh tomatoes, peeled, seeded and chopped

1/2 cup green onions, finely chopped

1/2 cup yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons chipotle chili in adobo sauce, or less to taste, chopped

1 1/2 teaspoons garlic, minced

1/4 teaspoon salt

Pinch cayenne

Emeril's Pico de Gallo

1 1/2 pounds ripe tomatoes, cored, seeded and diced

3/4 cup white onion, finely chopped

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

3 tablespoons jalapeno (or serrano chilies),minced and seeded (about 3 medium)

1 teaspoon garlic, minced

1/2 teaspoon salt

Pinch cayenne

Corn Relish

4 teaspoons olive oil

1 1/2 cups corn kernels

1 1/2 teaspoons garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 cup red onions, chopped

1/2 cup tomatoes, chopped and seeded

1 tablespoon white wine vinegar

4 teaspoons fresh cilantro, minced

1 avocado (firm and ripe), peeled, seeded, and diced

Cooking Directions

Steak

Place the flank steak in a large, plastic Ziploc bag. In a measuring cup, combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 6 hours and up to 24 hours in advance.

Preheat a gas or charcoal grill.

Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat.

Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare.

Transfer the steak to platter and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and pass the marinade sauce on the side.

Kicked-Up Black Bean Salsa

In a mixing bowl, combine all of the ingredients. Adjust the seasoning to taste, cover and refrigerate for 1 hour before serving.

Emeril's Pico de Gallo

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Corn Relish

In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring, until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.

In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning to taste and let rest for 1 hour before serving.