Shrimp and Steak Fajitas with Kinder’s Fajita Sauce
Shrimp and Steak Fajitas with Kinder’s Fajita Sauce
Most fajita nights make you choose, steak or shrimp. This one doesn’t.
Cook the steak, rest it, then give the shrimp the hot pan to itself. Running both at once is how one of them ends up wrong. More in the shrimp collection.
Flank steak hits the flat top first, seasoned heavy with Kinder’s Garlic Salt and left to rest at room temp while everything else gets prepped. When the flat top is screaming hot, the steak goes down and stays, four to seven minutes to build a real crust, flip, and another crust on the other side. Pull it at 130–135°F for medium-rare and give it a full 15 minutes to rest before you slice.
While the steak rests, the shrimp go in. Kinder’s Fajita Sauce coats them as they cook, two to three minutes until they’re pink, opaque, and curled into a loose C. Pull them before the C tightens into an O. The vegetables already went through the same sauce earlier, picking up soft edges and just enough char. They’re holding warm on a cooler zone while everything else catches up.
The sequencing is what makes this a 35-minute weeknight recipe and not a project. The rest period that flank steak demands, non-negotiable, gets filled by the shrimp, which need almost no time. Nothing idles.
Slice the steak thin against the grain on a slight diagonal for longer strips. Arrange everything on a platter or serve straight from the flat top.
This serves 4 with 12 flour tortillas. Set out your toppings before the first protein hits the heat, fajitas don’t hold, and neither does everyone’s patience when the kitchen smells like this.
Flavor First.
Shrimp & Steak Fajita Sauced Fajitas
Ingredients
Equipment
Method
- Season & rest steak: Season flank steak generously on both sides with Kinder’s Garlic Salt Seasoning. Let sit at room temperature for about 20 minutes — this helps the steak cook evenly.
- Preheat flattop: Heat flat top or griddle to medium-high heat.
- Cook the vegetables: Add 2 Tbsp olive oil to the flat top. Once shimmering, add sliced onions and bell peppers. Cook 5 minutes, stirring occasionally. Add a generous pour of Kinder’s Fajita Sauce and toss to coat. Cook an additional 5 minutes until softened and slightly caramelized. Move to a cooler zone of the flat top to keep warm.
- Sear the steak: Add 2 Tbsp olive oil to the hottest part of the flat top. Place flank steak over high heat. Sear 4–7 minutes without moving until a deep crust forms. Flip and sear the other side 4–7 minutes until another crust develops. Continue cooking (moving to medium heat if needed) until internal temp reaches 130–135°F for medium-rare. Remove from heat and rest 15 minutes before slicing.
- Cook the shrimp: While steak rests, add remaining 2 Tbsp olive oil to the flat top. Add shrimp in a single layer. Cook 2–3 minutes. Add Kinder’s Fajita Sauce and toss with spatula to coat evenly. Cook an additional 2–3 minutes until shrimp are pink and no longer translucent. Remove from heat.
- Warm tortillas: Place flour tortillas directly on the flat top for 20–30 seconds per side until lightly charred and pliable.
- Slice & serve: Slice rested flank steak thin against the grain. Arrange steak, shrimp, and fajita vegetables on a platter or serve directly from the flat top. Build fajitas with your favorite toppings and a drizzle of extra Kinder’s Fajita Sauce.
- Nutrition Estimate (per 2-tortilla serving)
- Calories: ~620 | Protein: 52g | Carbohydrates: 42g | Fat: 24g | Sodium: ~1,100mg
- Note: Values are estimates based on standard ingredients without toppings. Actual nutrition will vary with sauce quantity, tortilla size, and toppings used.
Nutrition
Notes
- Slice Against the Grain — Flank steak has prominent muscle fibers. Slice perpendicular to them, on a slight diagonal, for tender strips that hold together in the tortilla.
- Run Two Zones — High heat for searing the steak, medium for the vegetables and shrimp. Flat top cooking is heat management above everything else. Get the zones set before anything hits the surface.
- Shrimp Move Fast — Two to three minutes per side max. Pink, opaque, and a loose C shape means done. A tight O means overdone. Pull at the C — they carry over off the heat.
- Don’t Skip the Rest — 15 minutes for flank steak isn’t optional. Skip it and the juice ends up on your cutting board instead of in the meat.
- Fajita Bar First — Set out every topping before the proteins go on. Shrimp and steak don’t wait.
- Set up the fajita bar before anything hits the heat. Warm tortillas, sour cream, guacamole, salsa, shredded cheese, lime wedges, pickled jalapeños, fresh cilantro — out in individual bowls so everything’s ready the moment the flat top clears.
- For sides: Mexican rice and refried beans handle the basics, or go with elote if you want something with more lift. The flat top can manage all of it.
- Leftovers work hard. Cold steak and shrimp make strong quesadillas, build into solid burrito bowls, or go straight into a taco salad the next day. The Fajita Sauce holds up through all of it.
- Store steak, shrimp, and vegetables separately in airtight containers. They’ll keep in the refrigerator up to 3 days.
- Reheat each component in a hot skillet or back on the flat top — 1–2 minutes for shrimp and vegetables, 2–3 minutes for the steak. Don’t microwave the shrimp; they turn rubbery.
- Tortillas reheat best in a dry skillet or directly over a gas flame for a few seconds per side.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I substitute a different cut for the flank steak?
Skirt steak is the closest swap, same texture, same grain, same fajita behavior. Hanger steak works too. Avoid thick cuts like ribeye; they don’t slice as cleanly or cook as evenly at high heat for fajita-style service.
Can I make this without a flat top?
Use a large cast-iron skillet at high heat. Work in stages, cook the vegetables first, remove them. Sear the steak, rest and slice. Cook the shrimp last in the same pan. More coordination, same result.
How do I know when the shrimp are done?
Translucent gray-blue going fully pink and opaque, curling into a loose C. That’s done. If they curl tight into an O, they’re past it. Pull at the C, they carry over a few seconds off the heat.
Can I use frozen shrimp?
Yes, but thaw them completely and pat dry first. Frozen shrimp hold extra moisture that steams instead of sears. Dry shrimp behave like fresh.
Do I need both Kinder’s products, or can I use just one?
Both are doing different jobs here. The Garlic Salt seasons the steak; the Fajita Sauce coats the shrimp and vegetables. The recipe includes substitutes for each if you don’t have them, but the Kinder’s versions build a noticeably richer flavor profile.
More like this: Steak & Beef Recipes · Fish & Seafood Recipes · Kinder’s Recipes
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