Charred Corn and Heirloom Tomato Steak Fajitas
Ingredients
- 4 Mission® Artisan® Corn & Whole Wheat Tortillas
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, minced
- 1/2 teaspoon ground cumin
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 (12 ounce) flank steak
- 1/2 cup heirloom tomatoes, cut into large chunks
- 1 tablespoon crumbled cotija cheese
- 4 Bibb lettuce leaves
- Salt and black pepper as needed
- 1 cup corn, fresh cut from cob or frozen sweet corn kernels
- 1/2 cup red onion, diced
- 1 poblano pepper, cut into strips
Directions
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese, and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.
- 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.
- 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® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Footnotes
- Hints:
- Substitute chicken in place of flank steak for a non-red meat variation.
- Drizzle with your favorite salsa and sour cream if desired.
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