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Charred Corn and Heirloom Tomato Steak Fajitas from Mission®
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Prep Time:
4 minutes
Cook Time:
6 minutes
Total Time:
10 minutes
Grilled marinated flank steak served on tortillas with charred corn, red onions, poblano peppers, lettuce, and tomatoes.
Ingredients:
  • 4 Mission® Soft Taco Flour Tortillas
  • 2 cloves garlic, minced
  • 0.5 jalapeno pepper, minced
  • 0.5 teaspoon ground cumin
  • 0.25 cup cilantro, chopped
  • 2 limes, juiced
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 (12 ounce) flank steak
  • 0.5 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
  • 0.5 cup red onion, diced
  • 1 poblano pepper, cut into strips
Instructions:
  • In a mixing bowl, blend garlic, jalapeno, cumin, cilantro, lime juice, sugar, and oil. Whisk until fully combined. Place the mixture in a large plastic bag, add the flank steak, and refrigerate for 1 to 4 hours to marinate.
  • Arrange a colorful display of fresh tomatoes, cheese, and crisp lettuce leaves on a serving platter.
  • Preheat the grill to medium-high heat and place an 8-inch cast iron pan directly on the grill or on a side burner set to medium-high heat.
  • Take the steak out of the marinade, dry it, and season with salt and pepper. Grill each side for 6 to 8 minutes to your liking. Let it rest for 5 minutes before slicing into 1/2-inch thick pieces.
  • Prepare a sizzling cast iron pan with a generous spray of non-stick coating. Add in the corn, red onion, and poblano peppers; cook for 6 to 8 minutes until the corn gets beautiful char marks and the peppers reach a tender crisp stage. Simultaneously, give the Mission® Soft Taco Flour Tortillas a light spray of non-stick coating and grill each side for a quick 30 seconds.
  • Place the sliced steak on top of the corn mixture in the cast iron pan and serve piping hot.

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