Charred Corn and Heirloom Tomato Steak Fajitas |
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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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:
1. 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.
2. Assemble tomatoes, cheese, and lettuce leaves on a platter.
3. 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.
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® Artisan® 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.
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