Carne Asada Fajitas Assembly Instructions

Carne Asada Fajitas Assembly Instructions

Sara ReillyMarch 30, 2022

Wholesome Humpday, March 30, 2022


Marinated tender steak, bell peppers and onion in soft flour tortillas with shredded lettuce, shredded cheese and avocado crema. Served with poblano cilantro green rice and frijoles negros, black turtle beans stewed with sofrito.


  • 1 pan beans
  • 1 pan rice
  • 1 bag steak 
  • 1 bag veggies
  • 1 bag tortillas
  • 1 bag shredded lettuce
  • 1 bag cheese
  • 1 container avocado crema
  • 1 lime


  • There are several ways to cook your steak, use your favorite method or try one the the ones we've highlighted below! Whichever method you choose, try to remove your steaks from the refrigerator 45 minutes to an hour before cooking to bring to room temperature. Also for all methods, allow to rest after cooking for 5 minutes then slice thinly against the grain. If you prefer a well done steak, you can always slice the steak before cooking in a skillet if you prefer.
      1. Skillet: Heat a fry pan or skillet over medium-high to high heat until very hot. Drain off marinade, pat dry and brush steaks lightly with a neutral cooking oil and place steaks in the preheated skillet. Sear one side for about 2 minutes until well caramelized, then turn and cook a couple minutes more until a recommended 125 degrees**. 
      2. Sous vide: If you have a sous vide machine, this method is great for a thick steak like this! Set your water to 125, salt and pepper as desired, and cook in a sealed bag for an hour. Then preheat a skillet on high heat brush steaks lightly with oil and cook for 1-2 minutes on each side until seared.
      3. Charcoal or Gas Grill: To cook on a charcoal grill, place steaks over the hottest part of the grill, and cook on both sides for approximately 2-3 minutes until they get a nice sear and are 125 degrees       
  • Preheat oven to 400. Add 1-2 tablespoons of water to the pan of rice and recover. Place covered rice and covered beans in oven. After 10 minutes stir beans and recover. Continue cooking 10-20 minute or until both are 165 degrees.
  • These veggies can be prepared two ways:
      1. Heat your pan over medium high heat until a drop of water beads up and sizzles. Add enough oil to lightly coat the bottom of the pan, usually 1-2 tablespoons. Once oil is hot enough to shimmer, not smoke, add veggies. Stir occasionally to achieve good color, then place aside. 
      2. Spread veggies out on a sheet pan, in a single layer if possible (on foil for easier clean up, if desired). Roast in the 400 degree oven for 10 minutes, flip then continue roasting 5 more minutes. Remove pan, put an oven shelf to the top of the oven, turn broiler on high, broil a couple minutes until desired degree of caramelization is reached. Watch closely not to burn.
  • Tortillas can be warmed in the oven, wrapped in foil for the last 10 minutes of cooking time or they could also be wrapped in a towel and heated in the microwave for a minute or two until warm and pliable. Or, if you have are more adventurous and have a gas range, you can try our method of turning the burner on medium low and laying the tortilla on the flame and flipping and tossing over the flame until warm and pliable with a touch of crispness.
  • Cut lime into wedges.


  • Build your fajitas on dinner plates by placing steak and veggies in the tortillas and topping with lettuce, cheese and crema as desired. Garnish with lime. This can be done and served ready to go or served family style by making them up as you go at the dinner table.
  • Serve rice and beans on dinner plate next to the fajitas.

**medium rare is generally accepted as 130-135 degrees, however your steak will rise in internal temperature after removing it from heat as the heat from seared outer layer slowly continues to cook the interior. Cooking methods and equipment vary massively, so use your knowledge of your own equipment to guide you. We highly recommend an accurate thermometer, preferably a quick read digital type. If you prefer a different temperature steak, pull off heat at 115-120 for rare, 135-140 for medium, 145-150 for medium well or 155-160 for well done.