Cantina Steak Fajitas
with Cilantro Rice, Pico de Gallo, Guacamole & Smoky Red Pepper Crema
- Soy
- Wheat
- Milk
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!
Ingredients
¾ cup
Jasmine Rice
1 unit
Tomato
1 unit
Red Onion
1 unit
Lime
¼ ounce
Cilantro
1 unit
Jalapeño
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
Guacamole
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the authentic, restaurant-quality taste with great seasoning, though some found it mild and added extra spices for deeper flavor.
- Ease of prep: Takes longer than estimated with lots of chopping and prep work, but customers found it straightforward and worth the effort.
- Suggestions: Slice steak very thin against the grain for tenderness; add lime juice to the cilantro rice for extra brightness 🌶️
- Leftovers: Makes generous portions with plenty for next-day lunches, though some felt the rice was unnecessary alongside tortillas.
- Meat quality: Mixed experiences with steak tenderness — when good it's restaurant-quality, but some found it tough or gristly.
- Customization: Many wanted cheese included and suggested corn tortillas as an option; family-style serving lets everyone customize their fajitas.
Reviews from our home cooks
YUM! One of my new favorite HelloFresh meals. This was DELICIOUS. Steak was great quality, I LOVE red pepper crema and guacamole. LOVED this recipe. Fajita night is always lots of fun to do and setup. I had the chicken one before too, but this steak one was superior! Will absolutely get this one again!
Awesome! This is one of the best things I have ever had on Hello Fresh! The steak and the seasoning was so on point! Just as good as any of our favorite Mexican restaurants! Would love to see more fajita meals on the list!!
This was very good. The beef concentrate wasn't necessary and I omitted it completely. I didn't make the rice, but I know it would have been good, as I have made cilantro lime rice many, many times. The fajitas were filling enough.
The fajita spice blend was delicious on the steak and then cooked in the beef broth/stock concentrate. Perfect combination.
Fantastic flavors both Fajitas and pico de gallo. Didn't cook the rice as the 2 items above was plenty of food for 2 of us.
Please note half the population really can't do cilantro. I put a few of the sauteed veggies in with the rice and squeezed some lime, added salt. Maybe an alternative for people who can't have it.
Hit the spot. I prepped everything and then just made fajitas through the week for lunch. Flavorful, filling, satisfying.
The fajitas were tasty. We liked the crema, guac and pico, but the rice was a bit bland and not really necessary. Also very time consuming prep.
This is great! Well worth the prep time. Rice had nothing to do with the meal, not sure why it was part of it. Refried beans seems a better choice.
One of my family's favorite. Steak was so good very flavorful. Everything was on point for this dish! Better than teller restaurant
