Top Round Steak Fajitas with Guacamole & Whole Wheat Tortillas

Top Round Steak Fajitas

with Guacamole & Whole Wheat Tortillas

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Top Round Steak Fajitas with Guacamole & Whole Wheat Tortillas
Title
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 clove Garlic
  • 1 Green Bell Pepper
  • 1 Lime
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 10 oz Top Round Steak
  • 2 tsps Fajita Spice Blend (Chili Powder, Cumin, Ground Fennel & Cinnamon)
  • 4 Whole Wheat Tortillas
  • ¼ cup Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.
Make the guacamole:
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.
Start the steak:
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.
Cook the vegetables:
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.
Finish the steak:
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.
Plate your dish:
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

Top Round Steak Fajitas

Prepare the ingredients:
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.
Make the guacamole:
Start the steak:
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.
Cook the vegetables:
Finish the steak:
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!
Plate your dish:
Browse Steps
1 of 6