Carb Smart Steak Fajita Plates
with Cilantro-Lime Crema and Sweet Potato Rounds
This freeform fajita plate is a twist on the traditional version with tortilla wraps. The addition of roasted sweet potato rounds delivers even more flavour with the same satisfaction!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
160 g
Sweet Bell Pepper
56 g
Red Onion
340 g
Sweet Potato
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
7 g
Cilantro
1 unit
Lime
1 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While sweet potatoes roast, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Finely chop cilantro. Zest lime, then juice half (juice whole lime for 4 ppl).
Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear steaks until golden-brown, 2-3 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steaks to a cutting board to rest, 2-3 min.
While steaks roast, heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Stir in half the garlic, then season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
While veggies cook, add sour cream, half the cilantro, lime juice, lime zest and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Thinly slice steaks. Arrange sweet potato rounds on plates in a single layer. Top with onions and peppers, cheese, then steaks. Dollop cilantro-lime crema over top, then sprinkle with remaining cilantro. Serve lime wedges alongside.
