Steak fajitas with cucumber-radish salsa
20 – 35 Minutes
Sweet bell peppers and scallions perfectly complement juicy beef in these fajitas, which are ready in about 30 minutes and made in just one pan.
In your bag
- 10 ounces top sirloin steak strips
- Steak fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 2 mixed bell peppers (such as red and yellow)
- 3 scallions
- 1 green or red fresh chile (such as jalapeño or serrano) (optional)
- 1 cucumber
- 2 or 3 radishes (about 2 ounces total)
- 3 or 4 sprigs fresh cilantro
- 1 lime
- 6 Mi Rancho Artisan corn tortillas (contain wheat)
- ¼ cup Greek yogurt
Here’s a time-saving way to warm all the tortillas at once: Heat the oven to 200°F. Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
If you prefer lightly browned scallions and bell peppers in your fajitas, in Step 2, cook the vegetables in batches, a few handfuls at a time, instead of all at once.
Calories: 790, 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: 450mg (19% DV), Carbohydrates: 84g (28% DV), Total Sugars: 11g, Added Sugars (Tortillas contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.