Fajita in a Bowl

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jan. 06, 2023
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


  • 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


  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.
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.

Nutrition Facts

1 serving: 351 calories, 14g fat (5g saturated fat), 54mg cholesterol, 862mg sodium, 33g carbohydrate (16g sugars, 7g fiber), 28g protein.