I am honored to have been selected to participate in Saucy Mama’s 2016 Recipe Contest! This year the steaks (yes pun intended there!!!) are high. On the line is a golden ticket with paid registration to 2016 World Food Championships, a travel stipend, spending cash and best of all, a spot on Team Saucy Mama!!!!!!! This year, World Food is being held from November 8 – 15 in Orange Beach, Alabama.
Selected participants were able to select 6 awesome Saucy Mama products to create their entries. This year, we were allowed to enter up to 3 recipes, in any of these categories: burger, bacon, seafood and/or steak.
My first entry I am going to share with you is an entry in the steak category of course! Made super easy and super delicious by using two Saucy Mama products, Poblano Ranch Dressing (my new favorite by the way) and Jamaican Jerk Wing Sauce. Look at this baby, doesn’t it look delicious…well it is! You have to give this recipe a try.
Steak Fajita Tacos
1 1/4 pounds flat iron steak, very thinly sliced
1/4 cup Saucy Mama Jamaican Jerk Wing Sauce
3 tablespoons olive oil, divided
1 small red bell pepper, seeds and veins removed, thinly sliced
3/4 cup thinly sliced sweet onion
1/3 cup fresh corn kernels (substitute canned if fresh not available)
1/3 cup canned black beans, rinsed and well drained
2 cloves garlic, minced
1/4 teaspoon lime zest
1 teaspoon lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh cilantro
2 cups baby greens
1/4 cup sliced pitted black olives
1/4 cup diced tomatoes
3 tablespoons Saucy Mama Poblano Ranch Dressing
4 (8-inch each) flour tortillas (soft taco size), heated
4 ounces pepper jack cheese, shredded
Additional cilantro for garnish
For serving: 4 lime wedges and additional Saucy Mama Poblano Ranch Dressing
Place the steak slices into a medium bowl or zip-lock plastic bag. Add in the Jamaican Jerk Wing Sauce and coat the steak slices fully with the sauce; set aside to marinate for 30 minutes.
After steak has marinated, heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add in bell pepper and onions and cook until they just begin to soften, approximately 3 minutes. Add in the corn, black beans, garlic, lime zest, lime juice, salt and black pepper and cook for 1 minute, stir in cilantro.
Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over high heat. Add in the steak and cook until cooked through, approximately 3 minutes.
Place the baby greens, olives, and tomatoes in a medium bowl. Add in the poblano ranch dressing and toss to coat.
To assemble: Place a flour tortilla onto a serving plate, top with 1/4 of the steak and drizzle with a small amount of juice from skillet, then top with 1/4 of the veggie mixture, 1/4 of the salad, 1/4 of the pepper jack cheese; garnish with cilantro. Assemble remaining fajita tacos in the same manner. Serve with a lime wedge and additional poblano ranch dressing on the side.