Emeril's Fajitas With Cajun Twist
Sizzling Fajitas with all the Fixin's
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.
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.
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.