Charred Corn and Heirloom Tomato Steak Fajitas-dup

Charred Corn and Heirloom Tomato Steak Fajitas-dup

3 Reviews 1 Pic
  • Prep

    4 m
  • Cook

    6 m
  • Ready In

    1 h 10 m
Recipe by  Mission® Foods

“Enjoy this unique take on the fajita. An easy-to-make marinade, a few fresh ingredients and an affordable cut of meat and you've got a meal the whole family will enjoy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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. Assemble tomatoes, cheese, and lettuce leaves on a platter.
  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. 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. 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. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

Share It

Reviews (3)

Rate This Recipe
scarletfury
16

scarletfury

This is a wonderful recipe! Easy to prepare. All the flavors are so delicious together. Add a little guacamole and it's perfection!

Robbiesmommy2011
7

Robbiesmommy2011

This was amazing. I do not have a grill so i used a non stick skillet to cook the meat. If you cannot find the Cotija cheese Parmesan cheese will work perfectly. The meat was tender and the flavors worked really well.

rachael!
0

rachael!

The absolute BEST tacos I've ever made. Made everything exactly as stated except used flour tortillas. HIGHLY recommend! Guaranteed to have a happy tummy... :O)

More Reviews

Similar Recipes

Risotto with Tomato, Corn and Basil
(106)

Risotto with Tomato, Corn and Basil

Green and Red Tomato and Corn Soup
(36)

Green and Red Tomato and Corn Soup

Steak, Onion, and Pepper Fajitas
(13)

Steak, Onion, and Pepper Fajitas

Rosemary Marlin with Roasted Corn and Tomato Relish
(14)

Rosemary Marlin with Roasted Corn and Tomato Relish

Sour Citrus Pork Tacos with Caramelized Root Vegetables
(8)

Sour Citrus Pork Tacos with Caramelized Root Vegetables

Strawberry-Balsamic Ricotta Bruschetta
(6)

Strawberry-Balsamic Ricotta Bruschetta

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Corn and Heirloom Tomato Salad

>

next recipe:

Green and Red Tomato and Corn Soup