Steak fajitas with cucumber-radish salsa
Customer Favorite

Steak fajitas with cucumber-radish salsa


2 Servings, 800 Calories/Serving

20 – 30 Minutes

Tex-Mex fajitas with juicy beef, sweet sautéed bell peppers, and a crunchy cucumber salsa, ready in just about 20 minutes.


  • 10 ounces top sirloin steak strips
  • Steak fajita spice blend (ancho chile powder - granulated garlic - cumin - dried Mexican oregano)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 scallions
  • 1 jalapeño (optional)
  • 1 cucumber
  • 2 or 3 red radishes
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • 6 Mi Rancho Artisan corn tortillas (contain wheat)
  • ¼ cup Greek yogurt

Chef's Tip

Stir a squeeze of lime juice into the yogurt to mimic sour cream.

Nutrition per serving



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.
  • In a medium bowl, toss the steak with the steak fajita spice blend and season generously with salt.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate to rest. Do not clean the pan.
While the steak cooks and rests, prepare the bell peppers and scallions.


Prep and cook the bell peppers and scallions; finish the steak

  • Remove the stem, 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 2-inch lengths.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil; warm over medium-high heat until hot but not smoking. Add the bell peppers, scallions, and as much jalapeño as you like. Season with salt and cook, stirring occasionally, until the vegetables are softened and slightly caramelized, 3 to 5 minutes. Add the steak and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper. Transfer the steak–bell pepper mixture to a plate. Wipe the pan dry and set aside for the tortillas, if desired.
While the vegetables and steak cook, make the salsa.


Prepare the salsa

  • 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 half the lime; cut the other half into wedges for garnish.
In a medium bowl, stir together the cucumber, radishes, cilantro, and lime juice. Season to taste with salt.


Warm the tortillas

On the stovetop directly over the flame, or in the same pan used for the bell peppers over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.



Transfer the tortillas to individual plates. Top with the steak–bell pepper mixture, cucumber-radish salsa, and yogurt. Serve with the lime wedges.

Protein: 60g (120% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 700mg (29% DV), Carbohydrates: 85g (28% DV), Total Sugars: 11g, Added Sugars (Tortillas contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Wheat