Cinco de Mayo Steak Fajitas

with peppers, onions, Spanish rice, black beans, jalapeños, and sour cream

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

Ever wonder how the fajitas at your Mexican joint get their vibrant color and flavor? Sazón is the reason! It's a mix of ground achiote and culantro, a close cousin of cilantro but with amped up flavor. Achiote are seeds from a small shrub native to the Americas that, when ground, give Latin and Caribbean dishes their characteristic red-orange color and coriander aroma.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Jalapeño Pepper
  • 15½ oz. Canned Black Beans
  • 2 Flat Iron Steaks
  • 2 Tbsp. Home Chef Sazón Seasoning
  • ¾ cup Parboiled White Rice
  • Info
    4 Large Flour Tortillas
  • Info
    ½ oz. Queso Fresco
  • 3 fl. oz. Salsa
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 2 Small Pots
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem, seed, and slice red bell pepper into wide 1 ½" strips. Cut one strip into a ¼” dice. Peel onion and slice into ⅓” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with ¼ tsp. salt and half the Sazón seasoning.

  • Step 2 - Cook the Rice

    Cook the Rice

    Bring a small pot with 1 ¾ cup water, remaining Sazón seasoning, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat.

  • Step 3 - Make the Beans

    Make the Beans

    Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and ¼ tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and ½ cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.

  • Step 4 - Grill the Vegetables and Steaks

    Grill the Vegetables and Steaks

    Grill steaks 4-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 minutes. Spray grill with cooking spray and grill peppers and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.

  • Step 5 - Warm the Tortillas

    Warm the Tortillas

    Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and pliable.

  • Step 6 - Plate the Dish

    Plate the Dish

    Arrange sliced steak and jalapeños on a platter. Serve crumbled queso fresco, rice, beans, salsa, warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavor fiesta!