Cantina Steak Fajitas

• 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.