Spiced Steak Fajita Bowls
with Roasted Veggies and Lime Rice
A takeout family-favourite, made at home! Mix and match juicy steak, tender poblanos and onions, zesty crema and salsa to create everyone's ideal bowl. Light on prep but big on flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Onion, sliced
1 tbsp
Mexican Seasoning
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/4-inch slices. Zest, then juice half the lime. Cut remaining lime into wedges.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, add peppers, onions, half the Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 13-16 min.
While veggies roast, pat steaks dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat, then transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
While steaks roast, add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining lime zest. Thinly slice steaks. Divide rice between bowls. Top with steak and veggies. Dollop lime crema and salsa over top. Squeeze over a lime wedge, if desired.
