Fiesta Lime Steak Fajitas

Turn dinner into a celebration with Cantina Steak Fajita Friday. Sliced bavette steak, richly seasoned and saucy, pairs beautifully with caramelized peppers and onions. Fold it all into soft tortillas with fresh pico de gallo, guacamole, scallions, lime, and smoky red pepper crema. Served alongside buttery cilantro rice, these fajitas bring the party to your table any night of the week.

Fiesta Lime Steak Fajitas

Fajitas Ingredients

• 3/4 cup Jasmine Rice
• 2 tsp Redstone Persian Lime Olive Oil
• Redstone Lime Fresco Sea Salt
• 1 tomato, diced
• 1 red onion, thinly sliced
• 1 fresh lime
• 1 tbsp Redstone Key Lime Balsamic Vinegar
• 1/4 oz fresh cilantro, chopped
• 1 small jalapeno pepper, minced, remove seeds for less heat
• 1 red bell pepper, sliced into thin strips
• 10 oz Bevette or Skirt Steak, thinly sliced against the grain
• 1 tbsp beef stock concentrate
• 1 tbsp Fajita spice blend blend below. 
• 6 flour tortillas
• 1/2 cup guacamole
• 4 tbsp smoky red pepper crema below

Fajitas Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
2. In a small bowl, toss steak with a pinch of Lime Fresco sea salt and a pinch of black pepper. Set aside.
3. In a small bowl, combine tomato, onion, cilantro, jalapeno, red pepper, juice from fresh lime, and vinegar.  Season with a pinch of Lime Fresco sea salt anda pinch of black pepper.  Set aside.
4. Heat a large pan over medium-high heat with a drizzle of Persian Lime Olive Oil.  Add 
5. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and sliced onion; season with salt and pepper. Cook, stirring, until slightly softened, 3-5 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.

Smoky Red Pepper Crema. Combine all ingredients for the crema into a blender.  Pulse until smooth. Store the extra in an airtight container in the fridge.

• 1 roasted red pepper from a bottled brand of peppers.
• 1/2 cup sour cream
• 1 tsp fresh lime juice
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp Redstone Garlic Sea Salt

Fajita Spice Blend.  Combine all ingredients in a bowl.  Stir to combine.  Store the extra in an airtight container in the fridge.

• 2 tsp chili powder
• 1 tsp cayenne powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp Redstone Garlic Sea Salt
• ½ tsp brown sugar
• ½ tsp cumin
• 1/4 tsp ground black pepper