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Steak, Pepper, & Onion Fajitas

with Tangy Slaw

Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

It’s fajita night, chefs! Warm flour tortillas are ready to fill with an irresistible combination of tender sliced steak, sautéed peppers and onion, and more. Served on the side, our easy cabbage and cucumber slaw offers a refreshing contrast.

Get Cooking
fresh
ingredients
Steak, Pepper, & Onion Fajitas with Tangy Slaw
Title
  • 4 Steaks
  • 8 Flour Tortillas
  • 4 oz Sweet Peppers
  • 1 Lime
  • 2 Scallions
  • 2 Persian Cucumbers
  • 1 lb Cabbage
  • 1 Sweet Onion
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Sugar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ½ cup Mexican Crema Or Sour Cream
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & season the crema:
1 Prepare the ingredients & season the crema:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. If you’re using the stove and prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and thinly slice the onion. Grate the cheese on the large side of a box grater. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 1 lime wedge; season with salt and pepper.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the sliced cabbage, scallions, and cucumbers, sugar, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the steaks:
3 Cook the steaks:

STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook & dress the vegetables:
4 Cook & dress the vegetables:

To the pan of reserved fond (or to a large pan), add a drizzle of olive oil; heat on medium-high until hot. Add the sliced peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat and stir in the Worcestershire sauce and the juice of the remaining lime wedge; season with salt and pepper to taste.

Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

STOVE:If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in a large piece of aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface.

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the fajitas using the warmed tortillas, sliced steaks, cooked vegetables, grated cheese, and seasoned crema or sour cream. Serve with the slaw on the side. Enjoy!

 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients & season the crema:
1 Prepare the ingredients & season the crema:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. If you’re using the stove and prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and thinly slice the onion. Grate the cheese on the large side of a box grater. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 1 lime wedge; season with salt and pepper.

2 Make the slaw:

In a large bowl, combine the sliced cabbage, scallions, and cucumbers, sugar, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the slaw:
Cook the steaks:
3 Cook the steaks:

STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

4 Cook & dress the vegetables:

To the pan of reserved fond (or to a large pan), add a drizzle of olive oil; heat on medium-high until hot. Add the sliced peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat and stir in the Worcestershire sauce and the juice of the remaining lime wedge; season with salt and pepper to taste.

Cook & dress the vegetables:
Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

STOVE:If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in a large piece of aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface.

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the fajitas using the warmed tortillas, sliced steaks, cooked vegetables, grated cheese, and seasoned crema or sour cream. Serve with the slaw on the side. Enjoy!