Past Recipes
Steak Fajitas

Steak Fajitas with Peppers, Onions, and Cholula Guacamole

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Recipe Details


When we're looking for an easily customizable dinner, fajitas are always a hit. Our take on this classic Mexican recipe involves the traditional mix and match of accompaniments for warm flour tortillas, including seared steak, marinated red onion, and bell pepper. But we’re also touting a secret ingredient that's locking this in as a Popular Recipe: Chef Elana’s Cholula guac, with just the right amount of lime and cilantro.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 730
  • Protein 43g
  • Total Carb 74g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    red bell pepper
  • limes
  • garlic
    2 cloves
  • red onion
    red onion
  • flour tortillas
    flour tortillas
  • ground cumin
    1 teaspoon
    ground cumin
  • Cholula hot sauce
    2 packets
    Cholula hot sauce
  • steaks
  • plum tomato
    plum tomato
  • cilantro
    1/8 ounce
  • avocado
  • jalapeño

What You’ll Need

  • aluminum foil
  • large resealable plastic bag (optional)
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350ºF. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve limes. Using the flat side of a knife, gently crush garlic cloves. Peel onion, halve, and thinly slice 1 half; finely chop remaining onion to yield 2 tablespoons and set aside for Step 4. Stack tortillas and wrap in foil.

  2. Marinate steaks

    Marinate steaks

    In a large shallow bowl or resealable plastic bag, whisk together cumin, 1 packet Cholula, crushed garlic cloves, juice of 1 lime, and ½ tablespoon canola oil to combine. Pat steaks dry with paper towel and add to marinade, along with bell pepper and sliced onion. Turn to coat, then set aside to marinate at room temperature for at least 10 minutes.

  3. Prepare guacamole

    Prepare guacamole

    While steaks marinate, cut tomato into ½-inch dice. Finely chop cilantro leaves, discarding stems. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and place in a medium bowl. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem. Mince enough to yield 1 tablespoon.

  4. Make Cholula guacamole

    Make Cholula guacamole

    Add tomato, cilantro, minced jalapeño (feel free to use less for milder heat), juice of remaining lime, finely chopped onion, remaining Cholula, and ¼ teaspoon salt to bowl with avocado and stir to combine. Set guacamole aside. Place tortillas in oven to warm through until ready to serve. Remove steaks from marinade, allowing excess to drip off, and transfer to a plate. Remove and discard crushed garlic cloves from bag with marinade.

  5. Char vegetables

    Char vegetables

    Heat 1 teaspoon canola oil in a large pan over medium-high heat. When oil is shimmering, add marinated vegetables to pan, along with any remaining marinade in bag. Season with ¼ teaspoon salt and black pepper as desired and cook, stirring occasionally, until tender and charred, 5-7 minutes. Transfer to a plate, then wipe pan clean for the next step. Season steaks all over with ½ teaspoon salt and black pepper as desired.

  6. Sear steaks and plate fajitas

    Sear steaks and plate fajitas

    Return pan from vegetables to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add steaks; sear until browned and medium rare, 4-6 minutes per side. Set aside to rest for about 5 minutes, then cut against the grain into ¼-inch slices. Serve family-style with tortillas, guacamole, and vegetables. Enjoy!

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