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


  1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl.
  2. 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.
  3. Assemble tomatoes, cheese and lettuce leaves on a platter.
  4. 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.
  5. Remove steak from marinade, pat dry and season with salt and pepper as desired.
  6. Grill steak for 6 to 8 minutes per side or to desired doneness.
  7. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices.
  8. Meanwhile, coat preheated cast iron pan with non-stick spray.
  9. 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.
  10. 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.
  11. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.