Steak fajitas with cucumber salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak fajitas with cucumber salsa

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the steak cooks, prepare the peppers and onion.


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.
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 sweet mini peppers and onion, season with salt, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
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.


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.]
In a medium bowl, stir together the cucumber, cilantro, and 1 tablespoon [2 TBL] 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 steak over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.


Set out the tortillas, steak-pepper mixture, cucumber salsa, yogurt, and lime wedges. Invite everyone to assemble their own fajitas.
Kids Can!
  • Measure the onion and cucumber.
  • Juice the lime.
  • Stir the cucumber salsa.
  • Help set out the fajita ingredients.