
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak fajitas with cucumber-radish salsa
Paleo-Friendly, Soy-Free
4 Servings, 750 Calories/Serving
20 – 30 Minutes
These paleo-friendly fajitas are ready in just about 20 minutes, fully loaded with juicy beef, sweet sautéed bell peppers, and an easy from-scratch salsa.
In your bag
- 2 red bell peppers
- 1 yellow bell pepper
- 3 scallions
- 1 jalapeño (optional)
- 12 Artisan corn tortillas (contain wheat)
- 1 cucumber
- 2 or 3 red radishes
- Fresh cilantro
- 2 limes
- 1 romaine heart
- 1¼ pounds top sirloin steak strips
- Steak fajita spice blend (ancho chile powder - granulated garlic - cumin - dried oregano)
- 1 tablespoon tomato paste
- ½ cup Greek yogurt
Nutrition per serving
Protein: 43g (86% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 560mg (23% DV), Carbohydrates: 77g (26% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains:
Milk, Wheat
Instructions
Wash produce before use
1
Prep and cook the bell peppers and scallions
- Remove the stems, seeds, and ribs from the red and yellow bell peppers; cut the peppers into ¼-inch-wide strips.
- Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
- If using the jalapeño, remove the stem, seeds, and ribs; thinly slice the jalapeño. Wash your hands after handling.
While the vegetables cook, warm the tortillas, if using.
2
Warm the tortillas
While the tortillas warm, prepare the salsa and cook the steak.
3
Make the salsa and prep the garnishes
- Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Coarsely chop the cilantro.
- Juice 1 lime.
- Cut 1 lime into wedges for garnish.
- Trim the root end from the romaine heart.
- Separate the romaine leaves.
4
Sear the steak
- Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
- In a medium bowl, combine the steak with the steak fajita spice blend and tomato paste and stir well to coat; season generously with salt.
5
Serve
Chef’s tip: If you use the tortillas, you can also warm them on the stovetop directly over a flame, or in a dry frying pan over medium heat, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Kids can!
- Arrange the tortillas for warming in the oven.
- Juice the lime.
- Stir together the salsa ingredients.
- Separate the romaine leaves.
- Set out the fajitas fixings.