Steak Fajitas with Radish and Cucumber Salsa

Steak Fajitas with Radish and Cucumber Salsa

*This recipe was made using the Sun Basket ingredient delivery service.

Ingredients

2 bell peppers
2 to 3 spring onions
1 jalapeno
1 cucumber
3 to 4 radishes
Small bunch cilantro
1 lime
Marinated flank steak
6 Sonoma-style tortillas
¼ cup Greek yogurt

Instructions

1. Sauté bell peppers, onions
In a large pan, heat 1 tablespoon oil over medium heat until hot but not smoking. Rinse bell peppers, cut in half, remove the seeds, and cut into thin slice. Add to the hot pan, season with salt, and cook until soft, about 5 minutes.

MEANWHILE:

• Rinse the spring onions. Cut off the tough green tops and root ends and slice lengthwise into thin strips.
• Rinse jalapeno, remove the seeds, and cut into thin slices.

Add spring onions and jalapeno to the pan with peppers. Cook until the peppers are slightly caramelized, about 15 minutes. Set aside. While the peppers cook:

2. Make salsa

PREP:

• Peel cucumber, cut in half and slice into ¼-inch half moons.
• Rinse radish, trim off ends, cut in half and slice into thin half moons.
• Rinse cilantro and coarsely chop.
• Cut the lime into wedges.

In a small bowl, toss cucumber, radish and cilantro with juice of 1 lime. Season with salt to taste.

3. Sear steak
In the same pan, heat 1 tablespoon oil over medium. Sear the steak until browned on both sides and slightly pink in the middle, about 5 minutes per side. Remove from heat and allow to rest for about 5 minutes before slicing into thin strips.

4. Serve
Wipe the pan dry and return to the stove over medium heat. Add the tortillas and cook until warm, about 1 minute each side. Divide tortillas evenly between two plates. Top with steak, peppers, and onions and salsa. Garnish with the yogurt and serve with remaining lime wedges.

Recipe Credit: Sun Basket