Good Morning America Recipes

Emeril's Fajitas With Cajun Twist

Sizzling Fajitas with all the Fixin's

GMA Recipes Dinner
|
Servings:4
Difficulty: Easy
Cook Time: min

It's hot out there, but not too hot to heat things up a little bit more with a sizzling summer dish.

Good Morning America's food correspondent Emeril Lagasse put his special stamp on a Mexican favorite: fajitas. He adds a Cajun twist to grilled marinated flank steak by adding his spicy recipes for black bean salsa, pico de gallo and corn relish. Simply wrap the steak in a tortilla, with the black bean salsa, pico de gallo and corn relish on the inside.

Guacamole and sour cream are served on the side.

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.

    Recipe Summary

    Main Ingredients: flank steak, brown sugar, garlic

    Course: Dinner, Lunch, Main Course, Party Platter


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