Charred Corn and Heirloom Tomato Steak Fajitas

Ingredients

• 4 Mission® Artisan® Corn & Whole Wheat Tortillas
• 2 Garlic cloves, minced
• 1/2 Jalapeno pepper, minced
• 1/2 tsp. Ground cumin
• 1/4 cup Cilantro, chopped
• 2 Limes, juiced
• 1 tsp. Sugar
• 2 tbsp. Olive oil
• 1 (12 oz.) Flank steak
• 1/2 cup Heirloom tomatoes, cut into large chunks
• 1 tbsp. Cotija cheese, crumbled
• 4 each Bibb lettuce leaves
• Salt and pepper as needed
• 1 cup Corn, fresh cut from cob or frozen sweet corn kernels
• 1/2 cup Red onion, diced
• 1 Poblano pepper, cut into strips

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Instructions

1. 1Combine 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. 2Assemble tomatoes, cheese and lettuce leaves on a platter.
3. 3Preheat 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. 4Remove 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 ½-inch thick slices.
5. 5Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; sauté for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds.
6. 6Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.