Strip Fajitas with Sweet Corn and Chili Relish Recipe

When you can’t get to the restaurant for a sizzling plate of fajitas, opt for our at home version that is super easy and delicious. Traditionally, fajitas are all about flank steak but we don’t do traditional! We like to kick it up a notch and use our strip steaks marinated and rubbed down with spices, cooked to perfection and then loaded down with a sweet corn and chili relish. Bursting with flavor¬†–¬†if you love fajitas, then this recipe is for you!

Strip Fajitas with Sweet Corn and Chili Relish
  • For the Meat:
  • 2 lbs E3 New York Strip Steak
  • 2 limes, juiced
  • 2 TBSP tequila
  • 1/4 cup oil
  • 1/4 cup cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 1/2 tsp cumin
  • 2 tbsp sea salt
  • 1 tsp sugar
  • For the Fajitas:
  • 12 tortillas
  • Queso Fresco
  • sauteed bell peppers and onions
  • diced avocado
  • chopped cilantro
  • For the Relish:
  • 6 cups fresh corn kernels
  • 1 cup chopped sweet onions
  • 1 cup chopped red and green bell peppers
  • 1/2 cup jalapenos, chopped
  • 1/4 cup habanero peppers, minced (less or more depending on the heat you want)
  • 1 1/2 cup sugar
  • 2 cups cider vinegar
  • 1 1/2 tbsp ground mustard
  • 2 tsp sea salt
  • 2 tsp celery seed
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1/2 ts crushed red pepper
  1. For the meat:
  2. Mix together all ingredients for the spice blend in a bowl. Combine marinade ingredients in a freezer bag and add in the steaks. Gently massage mixture into steaks. Grill the steak over medium high heat until the steak is cooked to desired doneness. Remove steak and slice into thin strips against the grain.
  3. Top the fajitas with diced cilantro, diced avocados, the relish and queso fresco.
  4. For the Relish:
  5. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
  6. Combine all ingredients in a Dutch oven. Bring to a boil over medium-high heat then reduce the heat to low and simmer for an additional 15-20 minutes, uncovered and stirring frequently.
  7. Mix warm water and cornstarch together. Stir into the corn mixture and cook for another 5 minutes until it thickens and the sauce coats the back of your spoon. Cool and serve over warm fajitas. You may keep the relish in an airtight container for up to 3 weeks.

Kick it up a notch with our strip fajitas with sweet corn and chili relish recipe!