Charred Corn and Heirloom Tomato Steak Fajitas

By Mission Foods on All Recipes. Prep time does not include marinating time. Substitute chicken in place of flank steak for a non-red meat variation. Drizzle with your favorite salsa and sour cream if desired.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  corn tortillas or 4  whole wheat tortillas
• 2  garlic cloves, 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 steaks
• 1⁄2 cup  heirloom tomato, cut into large chunks
• 1  tablespoon Cotija cheese, crumbled
• 4  bibb lettuce
•  salt and black pepper, as needed
• 1  cup corn, fresh cut from cob or 1  cup  frozen  sweet corn
• 1⁄2 cup red onion, diced
• 1  poblano pepper, cut into strips

Directions

1. 1.Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
2. 2.Assemble tomatoes, cheese, and lettuce leaves on a platter.
3. 3.Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.
4. 4.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.
5. 5.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® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.
6. 6.Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.