Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.

• Preparation Time: 4 mins
• Cooking Time: 6 mins
• Total Time: 10 mins
• Calories: 351 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 limes, juiced
• 1 teaspoon sugar
• 4 Mission® Soft Taco Flour Tortillas
• 1 (12 ounce) flank steak
• 1 tablespoon crumbled cotija cheese
• 4 Bibb lettuce leaves
• Salt and pepper as needed
• 1 cup corn, fresh cut from cob, or frozen sweet corn kernels
• 1 poblano pepper, cut into strips
• 0.5 jalapeno pepper, minced
• 0.25 cup cilantro, chopped
• 0.5 teaspoon ground cumin
• 0.5 cup red onion, diced
• 0.5 cup heirloom tomatoes, cut into large chunks

Recipe Instructions

Step 1

Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.

Step 2

Assemble tomatoes, cheese and lettuce leaves on a platter.

Step 3

Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.

Step 4

Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.

Step 5

Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.

Step 6

Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.