Charred Corn and Heirloom Tomato Steak Fajitas
Fire up your dinner routine with these Charred Corn and Heirloom Tomato Steak Fajitas, a vibrant and flavor-packed twist on a Tex-Mex classic! Tender, juicy slices of marinated flank steak are paired with smoky charred corn, sweet heirloom tomatoes, caramelized bell peppers, and red onions, all wrapped in warm tortillas for the perfect handheld feast. This recipe is a beautiful blend of textures and bold flavors, finished with creamy avocado slices, fresh cilantro, and optional sour cream or hot sauce for a customizable kick. Ready in under an hour, these fajitas are the ultimate crowd-pleaser for weeknight dinners or festive gatherings. Perfect for fans of easy steak recipes, fresh produce, and Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 3 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh corn kernels
- 1.5 cups Heirloom tomatoes, diced
- 1 Red onion, thinly sliced
- 2 Bell peppers (assorted colors), thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 8 Flour or corn tortillas
- 1 Avocado, sliced
- 0.5 cup Sour cream (optional)
- 2 teaspoons Hot sauce (optional)
Instructions
1. In a large bowl, combine 2 tablespoons olive oil, lime juice, soy sauce, smoked paprika, ground cumin, minced garlic, salt, and black pepper to create the marinade.
2. Add the flank steak to the bowl and coat it evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
3. Heat a skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and the fresh corn kernels. Cook, stirring occasionally, for 6-8 minutes until the corn develops a slight char. Remove and set aside.
4. In the same skillet, cook the marinated steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
5. While the steak rests, add the sliced bell peppers and red onion to the same skillet and cook for 5-7 minutes until softened and slightly caramelized.
6. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
7. To assemble the fajitas, layer the sliced steak, charred corn, bell peppers, red onions, diced heirloom tomatoes, and avocado slices onto each tortilla.
8. Garnish with chopped fresh cilantro and a dollop of sour cream, if desired. Serve with hot sauce on the side for added heat.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 7985 mg | 347% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 56.6 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 759 mg | 58% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5422 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
