Achieve your ideal fajita flavor combination with plenty of options. Choose your protein, add your favorite sauce and our freshly prepped veggie kit for a delicious dinner in 30 minutes.
CHOOSE ONE: Chicken Breast Strips (1.5 lb) or Sirloin Steak Strips (1 lb)
GET ONE: Southwest Veggie Kit (16 oz)
CHOOSE ONE: Frontera Skillet Sauce (8 oz)
CHOOSE ONE: Maria & Ricardo’s Tortillas (8 ct)
CHOOSE ONE: Daisy Brand Regular or Light Sour Cream (8 oz)
CHOOSE ONE: Black Bean Salad or Elote Corn Salad (1 lb)
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, we are featuring our recipe for Steak Fajitas. Sirloin steak strips, onions and colorful array of peppers simmer in a savory sauce blend to create a delicious dinner in 30 minutes. See below for recipe instructions.
- 2 tbsp canola oil, divided*
- 1 lb sirloin steak strips
- Kosher salt and pepper, to taste*
- 1 Southwest Veggie Kit
- 1 pouch Frontera Skillet Sauce
- 1 pkg Maria & Ricardo’s Organic Flour Tortillas
- Daisy Sour Cream
- Lime, cut into wedges*
Heat 1 tbsp oil in a large skillet over medium-high heat. Add steak strips in an even layer and sear on each side, about 3 minutes per side. Transfer to a plate and set aside.
Add remaining 1 tbsp oil to pan and add vegetables. Sauté until lightly browned and slightly tender, about 5 minutes.
Return steak to pan and add sauce; stir to combine. Lower heat to medium and allow to simmer 5 minutes.
While fajita mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds – 1 minute per side.
To serve, spoon fajita mixture in warm tortillas. Top with a dollop of sour cream and a squeeze of lime.