Charred Corn And Heirloom Tomato Steak Fajitas From Mission®
Ingredients
- 4 Mission(R) 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 ⓘ
Instructions
- 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(R) 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.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).