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Shrimp and Steak Fajitas with Kinder's Fajita Sauce

Shrimp & Steak Fajita Sauced Fajitas

Shrimp and steak fajitas built on the flat top with Kinder's Fajita Sauce. Two proteins, one pan, 35 minutes — here's how the sequence works.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Tex-Mex
Occasion: Weeknight Dinner
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lb flank steak
  • 2 lb large shrimp, deshelled, deveined, and rinsed
  • 3 tbsp Kinder's Garlic Salt Seasoning for steak; No Kinder’s? Use instead: garlic powder + kosher salt, mixed 1:1 — combined to replicate the blend
  • 1 bottle Kinder's Fajita Sauce for veggies and shrimp; No Kinder’s? Use instead: store-bought fajita marinade + a squeeze of lime — combined to replicate the blend
  • 1 large yellow onion, sliced
  • 2 bell peppers, sliced any color
  • 6 tbsp olive oil, divided
  • 12 flour tortillas
  • Your favorite fajita toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges, jalapeños, cilantro

Equipment

  • Flat-top griddle or large cast-iron skillet
  • Instant-read thermometer
  • Tongs and spatula
  • Sharp knife and cutting board

Method
 

  1. 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.
  2. Preheat flattop: Heat flat top or griddle to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Warm tortillas: Place flour tortillas directly on the flat top for 20–30 seconds per side until lightly charred and pliable.
  7. 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.
  8. Nutrition Estimate (per 2-tortilla serving)
  9. Calories: ~620 | Protein: 52g | Carbohydrates: 42g | Fat: 24g | Sodium: ~1,100mg
  10. Note: Values are estimates based on standard ingredients without toppings. Actual nutrition will vary with sauce quantity, tortilla size, and toppings used.

Nutrition

Calories: 620kcalCarbohydrates: 42gProtein: 52gFat: 24gSodium: 1mg

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.
Serving Suggestions
  • 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.
Storage & Reheating
  • 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.

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