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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.

Reviews

1
Most helpful
Most positive
Least positive
Newest

Not bad tweaked it of course