Argentinian Flank Steak Fajitas with Feta Corn Topping

  

It's a painting party here at my condo today.  On the agenda - painting my gigantic hallway which is about a 2-3 day job with my Dad.  By "with my Dad" what I really mean is he is painting, and I am supplying him with a continuous supply of pasta and sandwiches and blogging in between.  Since my biggest duty today is making sure my Dad doesn't fall off a ladder, I have plenty of time to provide my oh so dedicated readers with another summer inspired recipe.  This time with a little Argentinian flair.

For the Marinade: (serves 6)

1 bunch flat leaf parsley leaves

1 bunch fresh cilantro leaves

juice from 1 lime

6 garlic cloves (chopped)

1/2 red onion (chopped)

2 shallots (chopped)

2 tsp paprika

1/4 cup sherry vinegar

1/2 cup EVOO

1 tbsp salt

1 tsp ground pepper

Other ingredients:

2 lbs flank steak

12 flour tortillas

2 yellow peppers (sliced)

2 red peppers (sliced)

1 red onion (sliced)

3 tbsp Teriyaki sauce

EVOO

salt and pepper

For Corn Topping:

2 cans peaches and cream corn (drained)

1 cup crumbled feta

1/3 cup mayonnaise

1 tsp paprika

salt and pepper to taste

Combine all marinade ingredients in a blender and mix to form a thick sauce.  Reserve half of it for later (to drizzle on fajitas) and put the other half in a large resealable bag along with the flank steak.  Put the steak in the fridge and marinade for at least 1.5 hours (overnight if possible).

When the steak is marinated, remove from the fridge to sit at room temperature for 15 minutes.  In a pan, add 2 tbsp EVOO, your teriyaki and add your peppers and onions and cook on medium heat until soft.  Season with salt and pepper to taste.  Keep warm and set aside.

In a bowl, combine all ingredients for the corn topping and mix well.  Set aside.

In a pan over medium high, cook your flank steak to medium rare (about 4-5 minutes per side).  Remove from pan and let the meat rest on a plate for 5-8 minutes.  Slice thick and top with the extra marinade.  Place in the flour tortillas topping each with the onion and pepper mixture and the corn.

Serve & Enjoy!

Options: Lettuce, tomato or other favorite fajita fixings!

xo Chef Natty