These fresh and colorful grilled steak fajitas are a fiesta on a plate!


2-3 Colorful Bell Peppers (Red, Green or Yellow)
2 Ears of Corn
2-3 Flank Steaks
Fresh Salsa
Tortilla Wraps
Sea Salt & Cracked Pepper


Preheat your Kenyon All Seasons™ Grill to a medium high heat. Season your flank steaks liberally with a salt and pepper rub and set aside to allow time to tenderize and reach room temperature before grilling. *Room temperature is desired to achieve optimum grilling for any type of meat.

Prepare and shuck your fresh corn, quarter cut the bell peppers and add a light coating of olive oil to the veggies before placing on the grill. If you have our All Seasons™ Grill, you can skip this step as the grates have a non-stick surface. Let your corn and peppers cook for 5 minutes then flip over. Once you’ve flipped your veggies, go ahead and add your seasoned steaks to the grill, turning up the temperature to high heat. After 3-4 minutes (for medium rare), flip the steaks over and remove veggies.
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While the steak continues to grill for another 3-4 minutes or until sear marks appear, chop up the grilled peppers into thin slices and add your grilled corn niblets to a zesty, fresh salsa loaded with chunks of tomatoes, hints of lime and a kick of cilantro.
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Add the tortilla wraps and grill for approximately 30 seconds to 1 minutes on each side for a crispy texture. Remove the steaks and the wraps from the grill and set aside on a plate to rest. Thinly slice the steak against the grain.
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Layer your tortilla with peppers, steak, and top it all off with the corn salsa blend. Add shredded cheese, sour cream or avocado for a touch of creaminess.

Roll up, eat and enjoy!Screen Shot 2016-02-03 at 9.03.36 AM


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