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Fajitas are a fast, fresh, one-skillet dinner, especially when the steak is sliced and the seasoning is ready to sprinkle. Just chop up some veggies and add sizzle.
Contains: milk, wheat.
Note:The fajita steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
What You'll Need
Salt and freshly ground pepper
Seed and thickly slice the bell pepper. Thickly slice the onion. Pick the cilantro, toss the stems, and roughly chop a handful of leaves. Cut the lime into wedges for serving.
In a frying pan over medium-high heat, warm 2 tablespoons canola oil. Add the bell pepper and onion and sauté until soft and starting to brown, 5 to 7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Drain the steak and pat dry with paper towels. Return the pan to the heat, and add 1 tablespoon canola oil. Add the steak, sprinkle with 1 tablespoon of the fajita seasoning, and season with salt. Sear, stirring once or twice, until browned, 4 to 6 minutes. Return the vegetables to the pan and toss to combine.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the steak and vegetables. Drizzle with the salsa and scatter with the cilantro. Serve warm, with the lime wedges for squeezing.?