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Top Round Steak Fajitas
with Guacamole & Whole Wheat Tortillas
Wellness at Blue Apron
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2 Servings
- Est. 700 Cals/serving
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What makes eating fajitas fun is filling them with the different condiments like sour cream, fresh cilantro, and guacamole. Juicy steak, peppers, and onions are even better next to fresh guacamole that comes together just by mashing together the right ingredients. That, plus our signature spice blend of chili powder, ground fennel, cumin, and a touch of cinnamon, makes it feel as though all that’s missing is the mariachi music.
Get Cooking
fresh
ingredients
Title
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1 Avocado
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1 bunch Cilantro
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1 clove Garlic
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1 Green Bell Pepper
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1 Lime
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1 Red Bell Pepper
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1 Red Onion
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10 oz Top Round Steak
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2 tsps Fajita Spice Blend (Chili Powder, Cumin, Ground Fennel & Cinnamon)
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4 Whole Wheat Tortillas
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¼ cup Sour Cream
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the bell peppers. Peel and cut the onion in half, then thinly slice one half and small dice the other. Peel and mince the garlic, smashing until it resembles a paste. Pick the cilantro leaves off the stem. Cut the lime into quarters.
2
Make the guacamole:
Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl. Combine with the juice of 2 lime wedges, half the cilantro, as much diced red onion as you’d like and pinch of the garlic (reserve the rest of the red onion and garlic for the vegetables). Using a fork, mash the ingredients until well combined; season with salt and pepper to taste.
3
Start the steak:
Season the steak with salt and pepper on both sides. In a large pan, heat a couple teaspoons of olive oil on high until hot. Add the seasoned steak to the pan and cook 2 to 4 minutes for medium, or until cooked to your desired doneness, turning over once. Transfer the steak to a plate, leaving behind any drippings, and rest for at least 5 minutes. Covering the plate loosely to keep warm.
4
Cook the vegetables:
In the same pan used for the steak, add a little more olive oil and heat on medium until hot. Add the sliced onion and remaining diced onion and garlic; cook 1 to 2 minutes, or until softened. Add the peppers and cook 2 to 3 minutes, or until softened, stirring occasionally; season with salt and pepper to taste. Add 2 tablespoons of water and scrape up any browned bits at the bottom of the pan to incorporate.
5
Finish the steak:
Add the cooked steak along with any juices on the plate to the pan with the vegetables. Stir in the fajita seasoning and cook for 30 seconds to 1 minute, or until well combined. Remove from heat.
6
Plate your dish:
Warm the tortillas in a clean, dry pan on medium heat for 20 to 30 seconds per side, or until soft and pliable. To plate your dish, place 2 tortillas on each plate and fill with the steak and pepper mixture. Garnish with the guacamole, sour cream, and the remaining cilantro (tearing the leaves, if you’d like). Serve with remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the bell peppers. Peel and cut the onion in half, then thinly slice one half and small dice the other. Peel and mince the garlic, smashing until it resembles a paste. Pick the cilantro leaves off the stem. Cut the lime into quarters.
2
Make the guacamole:
Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl. Combine with the juice of 2 lime wedges, half the cilantro, as much diced red onion as you’d like and pinch of the garlic (reserve the rest of the red onion and garlic for the vegetables). Using a fork, mash the ingredients until well combined; season with salt and pepper to taste.
3
Start the steak:
Season the steak with salt and pepper on both sides. In a large pan, heat a couple teaspoons of olive oil on high until hot. Add the seasoned steak to the pan and cook 2 to 4 minutes for medium, or until cooked to your desired doneness, turning over once. Transfer the steak to a plate, leaving behind any drippings, and rest for at least 5 minutes. Covering the plate loosely to keep warm.
4
Cook the vegetables:
In the same pan used for the steak, add a little more olive oil and heat on medium until hot. Add the sliced onion and remaining diced onion and garlic; cook 1 to 2 minutes, or until softened. Add the peppers and cook 2 to 3 minutes, or until softened, stirring occasionally; season with salt and pepper to taste. Add 2 tablespoons of water and scrape up any browned bits at the bottom of the pan to incorporate.
5
Finish the steak:
Add the cooked steak along with any juices on the plate to the pan with the vegetables. Stir in the fajita seasoning and cook for 30 seconds to 1 minute, or until well combined. Remove from heat.
6
Plate your dish:
Warm the tortillas in a clean, dry pan on medium heat for 20 to 30 seconds per side, or until soft and pliable. To plate your dish, place 2 tortillas on each plate and fill with the steak and pepper mixture. Garnish with the guacamole, sour cream, and the remaining cilantro (tearing the leaves, if you’d like). Serve with remaining lime wedges. Enjoy!
Tips from Home Chefs
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