Charred Corn And Heirloom Tomato Steak Fajitas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.