Kathy Mullins
@kamull
Grilled Flank Steak Fajitas with Charred Corn and Heirloom Tomatoes
Savor the vibrant flavors of grilled flank steak paired with charred corn and fresh heirloom tomatoes, all wrapped in warm tortillas. This dish is perfect for a summer barbecue or a cozy dinner at home.
Details
- Cuisine:mexican
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:16
- Views:2
Recipe Information
- Prep time9 min.
- Cook time6 min.
- Total time15 min.
- Servings4
Ingredients
- 4
- 2 cloves
- 1/2
- 1/2 teaspoon
- 1/4 cup
- 2
- 1 teaspoon
- 2 tablespoons
- 1 (12 ounce)
- 1/2 cup
- 1 tablespoon
- 4
- as needed
- 1 cup
- 1/2 cup
- 1
Cooking Instructions
Follow our step-by-step guide on how to make Grilled Flank Steak Fajitas with Charred Corn and Heirloom Tomatoes.
Step 1
Start by creating a flavorful marinade. In a mixing bowl, combine minced garlic, jalapeno, ground cumin, chopped cilantro, lime juice, sugar, and olive oil. Whisk everything together until well blended. Transfer this mixture to a large zip-top bag, add the flank steak, and let it marinate in the refrigerator for 1 to 4 hours. This step is crucial for infusing the steak with delicious flavors!
Step 2
While the steak is marinating, prepare your serving platter. Arrange the heirloom tomatoes, crumbled cotija cheese, and fresh Bibb lettuce leaves beautifully on a plate. This will make for a stunning presentation when serving!
Step 3
When you're ready to cook, preheat your grill to medium-high heat. Place an 8-inch cast iron pan directly on the grill or over a side burner set to medium-high heat. This will be perfect for charring your veggies!
Step 4
Remove the flank steak from the marinade, pat it dry, and season it with salt and pepper to taste. Grill the steak for about 6 to 8 minutes on each side, or until it reaches your desired level of doneness. Once done, let the steak rest for 5 minutes before slicing it into 1/2-inch thick strips. This resting period allows the juices to redistribute, making the steak even more tender!
Step 5
While the steak is resting, it's time to char the veggies. Coat the preheated cast iron pan with non-stick spray. Add the fresh corn, diced red onion, and poblano pepper strips. Sauté for about 6 to 8 minutes, or until the corn has nice char marks and the peppers are tender-crisp. The aroma will be irresistible!
Step 6
To warm the tortillas, lightly coat them with non-stick spray and grill them for no more than 30 seconds on each side. This will make them soft and pliable, perfect for wrapping!
Step 7
Now, it's time to assemble your fajitas. Place the sliced steak on top of the sautéed corn mixture in the cast iron pan and serve it sizzling hot. Enjoy the vibrant colors and flavors of this dish!