Carb Smart Steak Fajita Plates
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Carb Smart Steak Fajita Plates

Carb Smart Steak Fajita Plates

with Cilantro-Lime Crema and Sweet Potato Rounds

This freeform fajita plate is a twist on the traditional version with tortilla wraps. The addition of roasted sweet potato rounds delivers even more flavour with the same satisfaction!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Spicy
Quick
Carb Smart
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

160 g

Sweet Bell Pepper

56 g

Red Onion

340 g

Sweet Potato

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

7 g

Cilantro

1 unit

Lime

1 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories650 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate50 g
Sugar14 g
Dietary Fiber8 g
Protein44 g
Cholesterol100 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl

Instructions

Roast sweet potato rounds
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep
2

While sweet potatoes roast, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Finely chop cilantro. Zest lime, then juice half (juice whole lime for 4 ppl).

Cook steaks
3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear steaks until golden-brown, 2-3 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steaks to a cutting board to rest, 2-3 min.

Cook veggies
4

While steaks roast, heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Stir in half the garlic, then season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.

Make cilantro-lime crema
5

While veggies cook, add sour cream, half the cilantro, lime juice, lime zest and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Finish and serve
6

Thinly slice steaks. Arrange sweet potato rounds on plates in a single layer. Top with onions and peppers, cheese, then steaks. Dollop cilantro-lime crema over top, then sprinkle with remaining cilantro. Serve lime wedges alongside.