Charred Corn and Heirloom Tomato Steak Fajitas from Mission®
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Description
Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.
Ingredients
- 4 Mission® Soft Taco Flour Tortillas
- 2 cloves garlic, minced
- ½ jalapeno pepper, minced
- ½ teaspoon ground cumin
- ¼ cup cilantro, chopped
- 2 limes, juiced
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 (12 ounce) flank steak
- ½ cup heirloom tomatoes, cut into large chunks
- 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
- ½ cup red onion, diced
- 1 poblano pepper, cut into strips
Directions
- 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.
- 2. Assemble tomatoes, cheese and lettuce leaves on a platter.
- 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.
- 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.
- 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.
- 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts
serving: 4 servings
calories: 350.8 kcal
carbohydrates: 42.4 g
protein: 17.4 g
saturated fat: 5.3 g
cholesterol: 30.4 mg
sodium: 455.5 mg
fiber: 4.6 g
sugar: 6.1 g
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