Charred Corn and Heirloom Tomato Steak Fajitas from Mission® recipe
All Recipes Trusted Brands: Recipes and Tips Mission®
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
Nutrition Info
- 350.8 caloriescarbohydrate: 42.4 gcholesterol: 30.4 mgfat: 18.6 gfiber: 4.6 gprotein: 17.4 gsaturatedFat: 5.3 gservingSize: -sodium: 455.5 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Charred Corn and Heirloom Tomato Steak Fajitas from Mission®
Directions
-
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 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® Soft Taco Flour 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.