Meal Kit
Culinary Collection
Fajita Sirloin with Guacamole
and roasted potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
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Over 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Fingerling Potatoes
- 1 Red Bell Pepper
- 1 Onion
- 1 Lime
- 2 oz. Jalapeno Guacamole
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1½ tsp. Steak Seasoning
- 2 tsp. Fajita Seasoning
- 1 tsp. Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7NyAqD
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Calories660
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Carbohydrates36g
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Net Carbs28g
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Fat39g
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Protein40g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Potatoes
Cut potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and seasoned salt. Spread into a single layer.Roast in hot oven until golden-brown and fork-tender, 18-20 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.Halve and peel onion. Slice halves into thin strips.Thinly slice garlic. -
3 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and return to medium-high heat. -
4 Cook the Vegetables
Add 2 tsp. olive oil, bell peppers, onions, garlic, and fajita seasoning to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.
Remove from burner. Stir in 2 tsp. lime juice. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with guacamole (to taste) and garnishing dish with cilantro. Squeeze lime wedges over dish to taste. Bon appétit!
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