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.
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)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.
