Charred Cornand Heirloom Tomato Steak Fajitas
Enjoy this unique take on the fajita. An easy-to-make marinade, a few fresh ingredients and an affordable cut of meat and you've got a meal the whole family will enjoy.
- 4 Mission® Artisan® Corn & Whole Wheat Tortillas
- 2 Garlic cloves, minced
- 1/2 Jalapeno pepper, minced
- 1/2 tsp. Ground cumin
- 1/4 cup Cilantro, chopped
- 2 Limes, juiced
- 1 tsp. Sugar
- 2 tbsp. Olive oil
- 1 (12 oz.) Flank steak
- 1/2 cup Heirloom tomatoes, cut into large chunks
- 1 tbsp. Cotija cheese, crumbled
- 4 each Bibb lettuce leaves
- Salt and 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
- 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.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- 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.
- 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 ½-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray.
- Add corn, red onion and poblano peppers; sauté for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp.
- At the same time, coat Mission® Artisan® Corn & Whole Wheat 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.