Cajun-spiced Steak Fajita

Source

Disclaimer: will fail every purity test & may offend traditionalist. This is Tex-Mex with a melting-pot twist. See [recipe details](http://www.workdaygourmet.net/2019/01/cajun-steak-fajita.html) for why some of the unconventional ingredients were used. It’s tasty if you enjoy fusion dishes 🙂
**Ingredients**:
Spice blend:
2 tsp cumin
2 tsp chili powder
2 tsp paprika
2 tsp garlic salt
2 tsp onion powder
2 tsp dried oregano
1 tsp coriander
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/4 tsp cinnamon
Marinade:
4 tbsp spice blend
4 tbsp oil
1 tsp Worcestershire sauce
1 tsp soy sauce
Meat & Veggies:
1.5 lb flank or skirt steak
1 large onion, preferably Vidalia, sliced
(Optional)
Cilantro rice:
2 cups rice
1/2 small lime, juiced & zested
1/4 cup chopped cilantro
Corn salsa:
1 cup corn
2 tbsp diced red onion
1/2 small lime, juiced & zested
**Instruction**:
Combine spice blend, oil, Worcestershire sauce, soy sauce; mix until you have a thick uniform paste. Cut steak into 4oz portions & thoroughly coat each piece in marinade. Let it stand while you cut up the onion & heat up the pan. Thinly brush the bottom of a cast iron skillet with oil & heat on medium high. Sear steak on medium-high heat for 3 minutes per side. Remove steak from heat and let it rest. Saute the sliced onions (and/or pepper, if using) while the steak rest. Cook vegetable on medium heat until softened. Cut steak across the grain and return back to pan. add back any juice from resting plate. Toss meat with vegetable in skillet.
Prepare your preferred sides. Microwave frozen corn for 1 min, toss with diced onion, juice & zest of half a small lime. Use the other half for cilantro rice. Grate some cheese of your choice – cheap supermarket cheddar or mozzarella work great here as everything melts into the spiced meat. Microwave tortilla for half a minute. Just before serving, heat the skillet until sizzling. Serve table top with warm tortilla & sides.
[Video Instruction]