Surf and Turf Burrito with Kinder’s Fajita Blend Seasoning
Surf and Turf Burrito with Kinder’s Fajita Blend Seasoning
Steak and shrimp in the same burrito sounds like overkill. It’s the move.
Steak and shrimp in the same tortilla reads as excess right up until you eat one. Rolled tight and charred, it belongs with the fish and seafood recipes.
This Surf and Turf Burrito takes a rib eye steak and plump grilled shrimp, seasons both with Kinder’s Fajita Blend Seasoning, and layers them over sautéed peppers and onions, fluffy white rice, and black beans. Guacamole, shredded cheese, and sour cream go on top. Then you press the whole thing seam-side down on the grill until the tortilla crisps and the fold seals shut.
Kinder’s Fajita Blend covers the cumin, chili, smoked paprika, and garlic, so you’re not building a spice rack for one recipe. Season the steak, season the shrimp, season the vegetables. Three tablespoons, one blend, everything tied together.
The steak grills hot and fast: 4-5 minutes per side for medium-rare, then a full rest before slicing thin against the grain. The shrimp go on skewers, 2-3 minutes per side until pink and just cooked through. Sauté the peppers and onions until they start to char at the edges. Then assemble, roll, and press.
Use day-old rice, fresh-cooked rice holds too much moisture and softens the tortilla from the inside out. Don’t overfill. Four even portions across four tortillas. These details separate a burrito that holds together and crunches when you bite it from one that doesn’t.
Serves 4. Total time: 35 minutes.
Flavor First.
Surf & Turf Burrito with Kinder’s Fajita Blend Seasoning
Ingredients
Equipment
Method
- Season the rib eye steak with 1 tablespoon Kinder’s Fajita Blend Seasoning and 1 tablespoon olive oil. Let it rest at room temperature for 15 minutes while you prep the other components.
- Toss the shrimp with 1 tablespoon Kinder’s Fajita Blend Seasoning in a bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions along with the remaining 1 tablespoon Kinder’s Fajita Blend Seasoning. Saute for 5-7 minutes, stirring occasionally, until softened and beginning to char at the edges. Set aside.
- Preheat your grill to high heat (450-500 degrees F). Clean and oil the grates.
- Grill the rib eye steak for 4-5 minutes per side for medium-rare (135 degrees F internal temperature). Remove from the grill and tent loosely with foil. Let rest for 5 minutes, then slice thinly against the grain.
- While the steak rests, thread the seasoned shrimp onto skewers. Grill for 2-3 minutes per side until pink, opaque, and just cooked through. Remove from skewers.
- Warm the black beans in a small pot over low heat with a pinch of cumin. Warm the tortillas on the grill for 30 seconds per side until pliable.
- Assemble the burritos: lay each tortilla flat and spread rice down the center. Layer with black beans, sliced steak, shrimp, and peppers and onions.
- Add a generous spoonful of guacamole, shredded cheese, and sour cream. Fold in the sides, then roll tightly.
- Optional but recommended: place the assembled burritos seam-side down on the grill for 2 minutes to crisp the tortilla and seal the fold.
- Cut each burrito in half diagonally, garnish with fresh cilantro, and serve immediately with lime wedges.
Notes
- Day-Old Rice — Fresh-cooked rice holds excess moisture and softens the tortilla before you even take a bite. Make the rice a day ahead, or spread it on a sheet pan for 20 minutes to steam off before assembling.
- Even Portions — Divide all fillings across four tortillas before you start rolling. Overfilling one burrito makes it nearly impossible to close without tearing.
- Rest the Steak Fully — Let the rib eye rest a full 5 minutes under foil before slicing. Cut it early and the juices bleed into the filling and soften the tortilla.
- Lime Before Rolling — Squeeze fresh lime over the assembled filling before you fold. It cuts the richness of the guac and cheese and pulls the whole flavor profile into focus.
- Press for the Crispy Finish — Seam-side down on the grill seals the fold and crisps the tortilla. Press with a cast iron pan or heavy skillet for extra crunch.
- Skewer the Shrimp — Threading shrimp onto skewers keeps them off the grates and lets you flip everything at once. Soak wooden skewers 30 minutes before use.
- The burrito holds on its own, but a few sides push the meal into spread territory. Restaurant-style salsa and chips work as something to keep people busy while you press the last burritos off the grill.
- For a lighter counterbalance, a simple avocado-corn salad — diced avocado, grilled corn, red onion, lime, cilantro — cuts the richness without competing with the main.
- Skip the tortilla and serve everything as a burrito bowl over extra rice. The components stack just as well and nothing changes about the flavor.
- For drinks: horchata if you want something cooling, a light Mexican lager if you want something crisp, agua fresca if you’re keeping it dry. Any of the three holds up against the fajita seasoning without washing it out. Add pickled jalapeños or a drizzle of chipotle crema if you want more heat.
- Store components separately when possible — refrigerate the steak, shrimp, peppers, rice, and beans individually for up to 2 days and assemble fresh when you’re ready to eat.
- Assembled burritos keep for up to 3 days in the refrigerator, wrapped tightly in foil. Freeze individually wrapped burritos for up to 2 months; thaw overnight in the refrigerator before reheating.
- To reheat: foil-wrapped at 350°F for 15-20 minutes keeps the filling even. A dry skillet over medium heat — seam-side down, 3-4 minutes per side — brings the crispy exterior back. Microwave works (60-second intervals until hot), but the tortilla won’t crisp.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different cut of steak?
Yes, flank steak, skirt steak, or sirloin all work. Rib eye gives the best marbling and flavor, but any of these leaner cuts will be excellent when sliced thin against the grain.
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp in cold water for 15-20 minutes before seasoning. Pat them dry before adding the seasoning so it sticks properly.
What if I don’t have a grill?
Use a cast iron grill pan over high heat on the stovetop. You’ll get good sear marks and similar flavor. The shrimp can also be cooked in a regular skillet with oil over medium-high heat.
Can I make this ahead of time?
Cook all components ahead and store them separately in the refrigerator for up to 2 days. Assemble and press the burritos just before serving for the best texture.
How much Kinder’s Fajita Blend do I use per pound of protein?
About 1 tablespoon per pound works as a seasoning rub. The remaining tablespoon goes into the peppers and onions to tie the vegetables into the same flavor profile.
Can I turn this into a burrito bowl?
Skip the tortilla and serve everything over extra rice. Same components, same flavor, no rolling required. Works well for meal prep, portion into containers and add guacamole fresh when serving.
More like this: Grilling Recipes · Kinder’s Recipes
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