Rib Eye & Roasted Chipotle Lime corn fajitas

Rib Eye & Roasted Chipotle Lime corn fajitas


  • 1 tablespoon soya Sauce
  • 3 tablespoons worcestershire sauce
  • 6 cloves garlic, crushed
  • 1 tsp cracked black pepper
  • 1 tablespoon cumin powder
  • 1 cup red wine
  • ¼ cup vegetable oil
  • 2-4 pounds boneless rib-eye steaks


  • jalapenos seeded & cored
  • 4 bell peppers – 2 green, 2 red seeded & cored
  • Pinch of kosher salt
  • ¼ cup vegetable oil
  • 2 red onions, cut into thick slices
  • 4 ears corn
  • 3 limes zested and juice reserved
  • 1 tablespoon chipotle powder
  • 1 cup sour cream
  • 3 green onions trimmed & sliced
  • 3 Chopped tomatoes
  • 2 avocados sliced & sprinkled with lime juice

12 corn or flour tortillas

Salt & pepper to taste

  • In a large glass bowl combine the soya sauce, Worcestershire sauce, garlic, black pepper, cumin powder, red wine, and vegetable oil.  Place the steaks in a large, zip top plastic bag, pour in the marinade, -refrigerate for at least 4 hours or overnight
  • Preheat the grill to medium high heat.  Sprinkle the cobs of corn with salt & chipotle powder. Grill the cobs of corn turning often- approx 15 minutes. Remove from the grill and remove kernels. Sprinkle the corn with lime zest and set aside.  Grill the jalapeno and bell peppers until they char lightly and soften, turning with tongs every few minutes to ensure they grill on all sides; remove from the heat slice into thin strips and set aside in a disposable loaf pan along with the corn. Wrap the tortillas in foil and put on the grill’s top shelf along with the peppers to keep warm. Remove the steaks from the marinade, and grill to medium. Brush the onion slices with oil and season with salt & pepper. Grill the onion slices along with the steak, about 5 minutes per side. Rest the steaks for 10 minutes before slicing.
  • To serve, slice the steaks thinly across the grain; arrange on a platter with the grilled sliced onion and the peppers. Alongside the platter, set out the warm tortillas bowl of sour cream, green onions avocado slices and the chopped tomatoes.
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