charred corn and heirloom tomato steak fajitas from mission®

Ingredients

• Servings: 4
• 4 mission® soft taco flour 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 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

Recipe

Preparation Time: 4 mins Cook Time: 6 mins Ready Time: 10 mins


• 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.