In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak fajitas with cucumber salsa
Soy-Free, Protein Plus
2 Servings, 770 Calories/Serving
20–35 Minutes
Classic steak fajitas get the Sunbasket treatment with the addition of a fresh cucumber salsa and bright Greek yogurt.
In your bag
- 10 ounces top sirloin steak strips
- Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 6 ounces organic sweet mini peppers or bell pepper
- 1 organic yellow onion
- ¼ pound roasted red peppers
- 1 organic cucumber
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- 6 Mi Rancho Artisan tortillas
- ¼ cup organic Greek yogurt
Nutrition per serving
Calories 770, Total Fat 22g (28% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 920mg (40% DV), Total Carb. 78g (28% DV), Fiber 17g (61% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 60g
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, Sesame.
Instructions
Wash produce before use
1
Prep and 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 fajita spice blend and season generously with salt and pepper.
While the steak cooks, prepare the peppers and onion.
2
Prep and cook the peppers and onion; finish the steak
- Remove the stems and seeds from the sweet mini peppers; cut the peppers into ¼-inch-wide strips.
- Peel and cut the onion into enough ½-inch-thick slices to measure 1 cup [2 cups].
- Scrape off any seeds from the roasted red peppers; thinly slice any large pieces.
Add the steak and any accumulated juices and cook, stirring occasionally, until the vegetables are tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat, stir in the roasted red peppers, and season to taste with salt and pepper. Transfer the steak-pepper mixture to a plate. Wipe out the pan and set aside for the tortillas, if desired.
While the vegetables and steak cook, prepare the salsa.
3
Make the cucumber salsa
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1 cup [2 cups].
- Coarsely chop the cilantro.
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
4
Warm the tortillas
Serve
Kids Can!
- Measure the onion and cucumber.
- Juice the lime.
- Stir the cucumber salsa.
- Help set out the fajita ingredients.