Name: Charred Corn and Heirloom Tomato Steak Fajitas from Mission®
Prep time: 4 min
Cook time: 4 min
Yield: 4
Ingredients: Mission® Soft Taco Flour Tortillas - 4; Garlic, minced - 2 cloves; Jalapeno pepper, minced - ½; Ground cumin - ½ teaspoon; Cilantro, chopped - ¼ cup; Limes, juiced - 2; Sugar - 1 teaspoon; Olive oil - 2 tablespoons; Flank steak - 1 (12 ounce); Heirloom tomatoes, cut into large chunks - ½ cup; Crumbled Cotija cheese - 1 tablespoon; Bibb lettuce leaves - 4; Salt and pepper as needed - 4; Corn, fresh cut from cob, or frozen sweet corn kernels - 1 cup; Red onion, diced - ½ cup; Poblano pepper, cut into strips - 1

Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

Recipe information

Cooking:

4 min.

Servings per container:

Source:

More details

Ingredients for - Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

1. Mission® Soft Taco Flour Tortillas - 4

2. Garlic, minced - 2 cloves

3. Jalapeno pepper, minced - ½

4. Ground cumin - ½ teaspoon

5. Cilantro, chopped - ¼ cup

6. Limes, juiced - 2

7. Sugar - 1 teaspoon

8. Olive oil - 2 tablespoons

9. Flank steak - 1 (12 ounce)

10. Heirloom tomatoes, cut into large chunks - ½ cup

11. Crumbled Cotija cheese - 1 tablespoon

12. Bibb lettuce leaves - 4

13. Salt and pepper as needed - 4

14. Corn, fresh cut from cob, or frozen sweet corn kernels - 1 cup

15. Red onion, diced - ½ cup

16. Poblano pepper, cut into strips - 1

How to cook deliciously - Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

1. Stage

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. Stage

Assemble tomatoes, cheese and lettuce leaves on a platter.

3. Stage

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. Stage

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. Stage

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. Stage

Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.