• Servings 4 fajitas
  • Prep 4 hours marination min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

Charred Corn Tomato Steak Fajitas


  • 4 corn tortillas
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp ground cumin
  • 1/4 cup cilantro, chopped
  • juice of 2 limes
  • 1 tsp sugar
  • 2 tbs olive oil
  • 1 lb flank steak
  • 1/2 cup ripe tomatoes, cut into large chunks
  • 1 and 1/2 tbs cotija cheese, crumbled
  • 4 bibb lettuce leaves
  • kosher salt and black pepper to taste
  • 1 cup corn kernals
  • 1/2 cup red onion, diced
  • 1 poblano, cut into strips


  • Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl.
  • Whisk until well combined and transfer to a gallon zip lock bag, then add the flank steak and marinate refrigerated for 4 hours.
  • Assemble the tomatoes, cheese and lettuce leaves on a platter.
  • Preheat grill to medium high heat and place an 8 inch cast iron pan directly on the grill or over side burner and set to medium high heat.
  • Remove the steak from the marinate, pat dry. Season with salt and pepper.
  • Grill steak for 6-8 minutes per side or to desired doneness. Remove and allow steak to rest for 5 minutes before serving.
  • Slice steak across the grain into 1/2 inch thick slices.
  • Meanwhile, coat the cast iron pan with non stick cooking spray.
  • Add the corn, red onion and polbano peppers. Saute for 6-8 minutes or until the corn has char marks and the peppers are tender crisp.
  • Coat the corn tortillas with non stick spray, then grill  on each side for about 20  seconds.
  • Place the sliced steak on the tortillas toped with the corn mixture.

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