Rosemary Garlic Beef Flank Steak + Street Corn Rice Fajitas

Chef's Pick

Rosemary Garlic Beef Flank Steak + Street Corn Rice Fajitas

  • 13 min.

  • 490 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 13 minutes

Heat 1 tsp oil in skillet over med/high; pat both steaks dry, season with salt/pep + taco seasoning, sear undisturbed 2-3 min; flip + cook additional 2-3 min for med-rare (for more well done add 1-2 min per side); rest steaks 5 min then chop into bite size pieces

Heat 1 tbsp oil in skillet over med-high + sauté pepper mix with salt/pep 4-5 min or until soft + starting to brown; stir in rice pouch to warm 1-2 min

Meanwhile, stack 4 tortillas on a plate + wrap with a damp paper towel; microwave 15-30 sec or until warm + soft

Divide rice, veggies + steak between tortillas—yum!

Nutrition

Servings: 2

Amount per serving

490

Calories

18g

Fat

75g

Carbs

5g

Fiber

10g

Protein

13g

Sugars

Calories per serving

490

Total Fat

18g

24

Saturated Fat

2g

10%

Trans Fat

0g

Cholesterol

5mg

2%

Sodium

1070mg

47%

Total Carbohydrates

75g

28%

Dietary Fiber

5g

18%

Total Sugars

13g

Included 6g added sugars

12%

Protein

10g

Vitamin D

0%

Calcium

22%

Iron

17%

Potassium

10%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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