Cantina Steak Fajitas
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Cantina Steak Fajitas

Cantina Steak Fajitas

with Cilantro Rice, Pico de Gallo, Guacamole & Smoky Red Pepper Crema

Looking for a dinner idea you can celebrate? How about Fajita Friday? It’s the perfect time to add this classic party feast to your repertoire. Saucy spiced and sliced bavette steak and caramelized sweet peppers and onions are piled into steamy tortillas with fresh, spicy pico, guacamole, scallion, lime, and a smoky red pepper crema, plus fluffy, buttery cilantro rice. These fajitas will have you celebrating the weekend, even on a weeknight!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes


serving amount

¾ cup

Jasmine Rice

1 unit


1 unit

Red Onion

1 unit


¼ ounce


1 unit


1 unit

Bell Pepper

10 ounce

Bavette Steak

1 tablespoon

Fajita Spice Blend

1 unit

Beef Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup


4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1190 kcal
Fat54 g
Saturated Fat20 g
Carbohydrate134 g
Sugar11 g
Dietary Fiber8 g
Protein42 g
Cholesterol105 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Paper Towel
Small Bowl
Large Pan


Cook Rice

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, wash and dry produce. Dice tomato into ½-inch pieces. Halve, peel, and thinly slice onion; dice a few slices until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro. Quarter lime. Halve jalapeño, removing ribs and seeds for less heat, then mince. Halve, core, and thinly slice bell pepper into strips. • Pat steak* dry with paper towels; slice against the grain into ½-inch strips. Season all over with salt and pepper; transfer to a plate and set aside. TIP: Make sure you thoroughly wash your hands before moving on to the next step!

Make Pico De Gallo

• In a small bowl, combine tomato, minced onion, half the cilantro, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and sliced onion; season with salt and pepper. Cook, stirring, until slightly softened, 3-5 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.

Cook Steak

• Heat a drizzle of oil in same pan over medium-high heat. Add sliced steak in an even layer and cook, undisturbed, 2 minutes. • Stir in remaining Fajita Spice Blend; cook, stirring occasionally, until steak is cooked to desired doneness, 1-3 minutes more. • Return cooked veggies to pan with steak. Stir in stock concentrate and a big squeeze of lime juice. Season with salt and pepper to taste. Turn off heat.

Finish & Serve

• Fluff rice with a fork; stir in remaining cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Place tortillas, steak and veggie mixture, rice, guacamole, pico de gallo, and red pepper crema in individual serving bowls or plates. Serve family style with any remaining lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.