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TEST KITCHEN APPROVED

Fajita in a Bowl

Name: Fajita in a Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 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, husked; 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

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Peggy Woodward, Shullsburg, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 02, 2024

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

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.

TEST KITCHEN APPROVED

Fajita in a Bowl

9 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:10 min

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Ingredients

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, husked
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

Text Ingredients

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Directions

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, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill.
3
Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes.
4
Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.