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Steak Fajitas

Steak Fajitas with Roasted Tomato Salsa

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Recipe Details


If you’re a fan of Taco Tuesday, you’ll love fajita night—don’t worry, it’s a thing. Soft flour tortillas are layered with seared steak, then topped with charred red onion and organically sourced bell pepper for an irresistibly smoky flavor. Dollops of cumin-roasted tomato salsa add major oomph, making this Tex-Mex dish truly transporting.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Elana

    By Chef Elana

    Nutritional info

    Ingredients & Equipment

    What we send

    • garlic
      2 cloves
    • Bell Pepper Yellow Organic
      Bell Pepper Yellow Organic
    • plum tomatoes
      4 ounces
      plum tomatoes
    • Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
      10 ounces
      Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
    • flour tortillas
      flour tortillas
    • ground cumin
      1 tablespoon
      ground cumin
    • Cholula hot sauce
      1 packet
      Cholula hot sauce

    What You’ll Need

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

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Using the flat side of a knife, smash garlic. Peel onion, halve, and thinly slice ½; halve remainder into wedges. Halve lime. Rinse bell pepper and halve lengthwise, discarding seeds. Cut lengthwise into ¼-inch slices. Rinse tomatoes and quarter. Pat steak dry with paper towel and if necessary, halve to fit in pan. Stack tortillas and wrap in foil.
    2. Roast Onion and Tomatoes

      Roast Onion and Tomatoes

      On a baking sheet, toss onion wedges and tomatoes with 1 tablespoon canola oil, ½ of cumin, ¼ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until tender, about 20 minutes.
    3. Marinate Steak

      Marinate Steak

      While onion and tomatoes roast, in a large shallow bowl or resealable plastic bag, combine garlic, sliced onion, juice of 1 lime, bell pepper, remaining cumin, as much hot sauce as desired, and ½ tablespoon canola oil. Add steak and turn to coat. Set aside to marinate at room temperature for at least 10 minutes. Meanwhile, place tortillas in oven to warm until ready to use.
    4. Char Onion and Bell Pepper

      Char Onion and Bell Pepper

      Heat ½ tablespoon canola oil in a large pan over high heat. Remove sliced onion and bell pepper from marinade, allowing excess to drip off. When oil is shimmering, add vegetables to pan. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, stirring, until lightly charred and tender, about 5 minutes. Transfer to a plate and set aside.
    5. Sear Steak

      Sear Steak

      Wipe pan from vegetables clean and add ½ tablespoon canola oil over medium-high heat. Remove steak from marinade, allowing excess to drip off. Season all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
    6. Plate Fajitas

      Plate Fajitas

      Finely chop roasted onion and tomatoes, transfer to a medium bowl, and stir to combine. Cut steak against the grain into ¼-inch slices and add to tortillas. Top with charred onion and bell pepper. Spoon over roasted tomato salsa. Have a seat and savor your fajitas.

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