Charred Corn And Heirloom Tomato Steak Fajitas Recipes

CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®

Steps:

• 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.
• Assemble tomatoes, cheese and lettuce leaves on a platter.
• 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.
• 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.
• 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® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
• Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®

Steps:

• 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.
• Assemble tomatoes, cheese and lettuce leaves on a platter.
• 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.
• 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.
• 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® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
• Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

SKILLET STEAK AND CORN

Steps:

• In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

STEAK & ONION FAJITAS WITH SWEETCORN SALSA

Steps:

• Mash together the avocado and lime juice. Stir through the sweetcorn, tomato, half the coriander and seasoning to make a salsa. Set aside, covered with cling film.
• Heat the oil in a non-stick frying pan or griddle pan and cook the onions for about 8 mins until lightly charred and slightly softened. Remove to a warmed serving dish.
• Dust the steak with the fajita seasoning and some black pepper, then add to the pan. Cook for 2-3 mins, depending on how rare you like it, then add to the onions. Meanwhile, warm the tortillas following pack instructions. Serve the steak and onions with the tortillas, salsa, lettuce, jalapeño peppers and lime wedges.