Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

Charred Corn and Heirloom Tomato Steak Fajitas from 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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10 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Cook's Notes:
  • Substitute chicken in place of flank steak for a non-red meat variation.
  • Drizzle your favorite salsa and sour cream if desired.