Charred Corn and Heirloom Tomato Steak Fajitas

Ingredients

• 4 Mission® Artisan® Corn & Whole Wheat Tortillas

• 2 Garlic cloves, minced

• ½ Jalapeño pepper, minced

• ½ tsp. Ground cumin

• ¼ cup Cilantro, chopped

• 2 Limes, juiced

• 1 tsp. Sugar

• 2 tbsp. Olive oil

• 1 (12 oz.) Flank steak

• ½ cup Heirloom tomatoes, cut into large chunks

• 1 tbsp. Cotija cheese, crumbled

• 4 each Bibb lettuce leaves

• Salt and pepper as needed

• 1 cup Corn, fresh cut from cob or frozen sweet corn kernels

• ½ cup Red onion, diced

• 1 Poblano pepper, cut into strips

Instructions

• Combine garlic, jalapeño, 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 ½ inch thick slices.

• Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; sauté for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat 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.

Tips