Prep time: 5 mins
Cook time: 15 mins
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
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.