Steak Fajitas with Warm Spicy Corn-and-Peach Salsa Recipe
Steak Fajita With Spicy Corn and Peach Salsa
1 packet Duncan Farms Taco Seasoning Blend
1 package of Duncan Farms Steak Fajita Strips
- 1/4 cup canola oil
- 2 ears corn, kernels sliced off and cobs discarded
- 1/2 medium red onion, diced
- 1 jalapeño, seeded and diced
- 2 medium peaches, diced
- 2 tablespoons fresh juice from 2 limes
- 1/2 cup fresh cilantro leaves and tender stems, roughly chopped
Peach and Corn Salsa
Season steak strips with salt and pepper and rub with the Taco Seasoning Blend. Set aside.
In a 12-inch skillet, heat canola oil over medium-high heat until lightly smoking. Add steaks and cook, flipping every 1 minute, until an instant-read thermometer registers 115 to 120°F for medium-rare or 125 to 130°F for medium, about 5 minutes total. Transfer strips to a large plate, tent with foil, and let rest.
Meanwhile, pour off all but 1 tablespoon of fat from the skillet and heat over medium heat until shimmering. Add corn, red onion, and jalapeño and season with salt. Cook until corn begins to char and onions and jalapeño soften, about 3 minutes. Scrape corn mixture into a large bowl and add peaches, lime juice, and cilantro and stir to combine. Season with salt and pepper.