Fajita in a Bowl


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Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 beef flank steak (1 pound)
  • 12 miniature sweet peppers, halved and seeded
  • 1 medium red onion, cut into thin wedges
  • 2 cups cherry tomatoes
  • 2 medium ears sweet corn, husks removed
  • SALAD:
  • 12 cups torn mixed salad greens
  • 1 cup fresh cilantro leaves
  • 1/2 cup reduced-fat lime vinaigrette
  • Optional ingredients: cotija cheese, lime wedges and tortillas

1 serving (calculated without optional ingredients): 351 calories, 14g fat (5g saturated fat), 54mg cholesterol, 862mg sodium, 33g carbohydrate (16g sugars, 7g fiber), 28g protein.

  1. In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak.
  2. Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, 9-11 minutes or until crisp-tender, stirring occasionally; add tomatoes during the last 2 minutes. Remove from grill.
  3. Place steak and corn directly on grill rack; close lid. Grill steak 8-10 minutes on each side or until a thermometer reads 145° for medium rare; grill corn 10-12 minutes or until lightly charred, turning occasionally.
  4. Divide greens and cilantro among four bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables and steak; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas. Yield: 4 servings.

Editor’s Note: If you do not have a grilling grid, use a disposable foil pan with holes poked into the bottom with a meat fork.

Originally published as Fajita in a Bowl in Simple & Delicious June/July 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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