Cantina Steak Fajitas

🥘 Ingredients

• bavette steak
  12 oz
• beef stock concentrate
  1 tsp
• bell pepper
  2 units
• butter
  1 tbsp
• cilantro
  1 c
• cooking oil
  2 tbsp
• fajita spice blend
  2 tbsp
• flour tortillas
  4 units
• guacamole
  4 tbsp
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• red onion
  1 unit
• smoky red pepper crema
  4 tbsp
• tomato
  2 units

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   jasmine rice tomato red onion lime cilantro jalapeño bell pepper bavette steak fajita spice blend beef stock concentrate flour tortillas guacamole smoky red pepper crema cooking oil butter

   jasmine rice: 1 c, tomato: 2 units, red onion: 1 unit, lime: 1 unit, cilantro: 1 c, jalapeño: 1 unit, bell pepper: 2 units, bavette steak: 12 oz, fajita spice blend: 2 tbsp, beef stock concentrate: 1 tsp, flour tortillas: 4 units, guacamole: 4 tbsp, smoky red pepper crema: 4 tbsp, cooking oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   In a small pot , combine jasmine 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 minutes . Keep covered off heat until ready to serve.
3. 

   3

   Meanwhile, wash and dry produce. Dice tomato into ½-inch pieces. Halve, peel, and thinly slice red onion; dice a few slices until you have 1 TBSP. Finely chop cilantro. Quarter lime. Halve jalapeño, removing ribs and seeds for less heat, then mince. Halve, core, and thinly slice bell pepper into strips. Pat bavette steak dry with paper towels; slice against the grain into ½-inch strips. Season all over with salt and pepper; transfer to a plate and set aside. TIP: Make sure you thoroughly wash your hands before moving on to the next step!
4. 

   4

   In a small bowl , combine tomato, minced onion, half the cilantro, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.
5. 

   5

   Heat a drizzle of cooking 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 minutes . Add half the fajita spice blend and a splash of water; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, ⏱️ 2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
6. 

   6

   Heat a drizzle of oil in same pan over medium-high heat. Add sliced steak in an even layer and cook, undisturbed, ⏱️ 2 minutes . Stir in remaining fajita spice blend; cook, stirring occasionally, until steak is cooked to desired doneness, ⏱️ 1 minutes more. Return cooked veggies to pan with steak. Stir in beef stock concentrate and a big squeeze of lime juice. Season with salt and pepper to taste. Turn off heat.
7. 7

   Fluff rice with a fork; stir in remaining cilantro and 1 TBSP butter. Season with salt and pepper. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Place tortillas, steak and veggie mixture, rice, guacamole, pico de gallo, and smoky red pepper crema in individual serving bowls or plates. Serve family style with any remaining lime wedges on the side.