Cantina Steak Fajitas

🥘 Ingredients

• bavette steak
  20 oz
• beef steak
  1.5 lbs
• beef stock concentrate
  2 unit
• bell pepper
  2 unit
• black
• black pepper
• butter
  2 tbsp
• cilantro
  ½ oz
• cooking oil
  4 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  4 unit
• guacamole
  1 c
• jalapeño
  2 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• red onion
  1 unit
• salt
• smoky red pepper crema
  1/2 c
• tomato
  2 unit
• water
  1¼ cups

🍳 Cookware

• large pan

1. 

   1

   In a small pot, combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups, salt
2. 

   2

   Meanwhile, wash and dry produce. Dice tomato into ½-inch pieces. Halve, peel, and thinly slice red onion ; dice a few slices until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro . Quarter lime . Halve jalapeño , remove the ribs and seeds for less heat, then mince. Halve, core, and thinly slice bell pepper into strips. Pat bavette steak dry with paper towels; slice against the grain into ½-inch strips. Season all over salt and black pepper ; transfer to a plate and set aside. TIP: Make sure you thoroughly wash your hands before moving on.

   tomato: 2 unit, red onion: 1 unit, cilantro: ½ oz, lime: 2 unit, jalapeño: 2 unit, bell pepper: 2 unit, bavette steak: 20 oz, black pepper
3. 

   3

   In a small bowl, combine the diced tomato, minced onion, half the chopped cilantro, a squeeze of lime juice, and as much minced jalapeño as you like. Season with black pepper salt. Stir until combined.

   black
4. 

   4

   In a large pan , heat a drizzle of cooking oil over medium-high. Add sliced peppers and sliced onion; season with salt and pepper. Cook, stirring, until slightly softened, ⏱️ 5 minutes . Add half the fajita spice blend and a splash of water; cook, stirring and scraping up any browned bits from bottom, until vegetables are browned and tender, ⏱️ 3 minutes more. Turn off heat; transfer vegetables to a plate. Wipe out pan.

   cooking oil: 2 tsp, fajita spice blend: 2 tbsp
5. 

   5

   In the same pan, heat a drizzle of cooking oil over medium-high. Add beef steak and the sliced steak in an even layer; cook undisturbed, ⏱️ 2 minutes . Stir in remaining fajita spice blend and cook, stirring, until steak is done to your liking, ⏱️ 3 minutes . Return the cooked vegetables to the pan. Stir in beef stock concentrate and a big squeeze of lime juice. Season with salt and pepper to taste. Turn off heat.

   cooking oil: 2 tsp, beef steak: 1.5 lbs, beef stock concentrate: 2 unit
6. 

   6

   Fluff the rice with a fork; stir in the remaining chopped cilantro and butter (use 1 TBSP per serving). Season with salt and pepper.

   butter: 2 tbsp
7. 7

   Wrap flour tortillas in wet paper towels and microwave until warm, ⏱️ 30 seconds . Serve the steak and vegetable mixture with the warm tortillas, rice, guacamole pico de gallo, and the smoky red pepper crema in the center of the table, with any remaining lime wedges on the side. Steak is fully cooked when it reaches 145°F.*. (Note: 1¼ cups water for 2 servings; adjust for 4 servings with 2¼ cups and double the seasoning amounts. For fajitas, serving size is 2 tortillas per serving — use all 12 tortillas for 4 people; steak is fully cooked when internal temperature reaches 145°).

   flour tortillas: 4 unit, guacamole: 1 c, smoky red pepper crema: 1/2 c