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Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

  • Prep

    4 m
  • Cook

    6 m
  • Ready In

    10 m
Mission(R)

Mission®

Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Combine garlic, jalapeno, 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.
  2. Assemble tomatoes, cheese and lettuce leaves on a platter.
  3. 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.
  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(R) Soft Taco Flour 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.
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