Grilled Steak Fajitas

featured in cinco de mayo


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

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Prep time:


Cook time


Total time






colorful bell peppers (red, green or yellow):
ears of corn:
flank steaks:
fresh salsa:
1 jar
tortilla wraps:
sea salt and cracked pepper:
  1. Preheat your Kenyon 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.
  2. 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. 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.
  3. 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.
  4. 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.
  5. 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.

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