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Spiced Steak Fajita Bowls
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Spiced Steak Fajita Bowls

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!

Tags:
Quick
Family Friendly
Allergens:
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories680 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber5 g
Protein42 g
Cholesterol75 mg
Sodium1130 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

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Prep
1

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.

Cook rice
2

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.

Roast veggies
3

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.

Cook steaks
4

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.**

Make lime crema
5

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.

Finish and serve
6

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.

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