4 Mission® Artisan® Corn & Whole Wheat Tortillas
2 cloves garlic, minced
1/2 jalapeno pepper, minced
1/2 teaspoon ground cumin
1/4 cup cilantro, chopped
2 limes, juiced
1 teaspoon sugar
2 tablespoons olive oil
1 (12 ounce) flank steak
1/2 cup heirloom tomatoes, cut into large chunks
1 tablespoon crumbled cotija cheese
4 Bibb lettuce leaves
Salt and black 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
Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine 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 on 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® Artisan® 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.