Charred Corn and Heirloom Tomato Steak Fajitas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Prep time does not include marinating time. Substitute chicken in place of flank steak for a non-red meat variation. Drizzle with your favorite salsa and sour cream if desired. Ingredients:
4 corn tortillas or 4 whole wheat tortillas |
2 garlic cloves, 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 steaks |
1/2 cup heirloom tomato, cut into large chunks |
1 tablespoon cotija cheese, crumbled |
4 bibb lettuce |
salt and black pepper, as needed |
1 cup corn, fresh cut from cob or 1 cup frozen sweet corn |
1/2 cup red onion, diced |
1 poblano pepper, cut into strips |
Directions:
1. 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. 2.Assemble tomatoes, cheese, and lettuce leaves on a platter.
3. 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. 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. 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. 6.Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
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