H-E-B Dusted Ribeye Fajita Tacos with Rajas

Name: Spice Dusted Ribeye Fajita Tacos with Rajas

Prep Time: 20 min.    Cook Time: 30 min.

 

Ingredients:

  • 16 oz rib-eye steaks
  • 1 tsp Behrnes' Cayenne Pepper Salt
  • 1 tbsp HEB Organic Canola Oil
  • 1 large white onion, sliced thinly
  • 3 large poblano peppers, seeded, and sliced thinly
  • 1 medium lime, juiced
  • 1/2 cup(s) Red Rio Comal Sauce

 

Instructions:

  • Preheat grill to medium high heat. Place steaks on a sheet pan lined with parchment paper and let sit for 20 minutes before grilling. Season both sides of meat with cayenne salt.
  • Grill steaks for 5-6 minutes per side, depending on thickness and desired doneness. **Recommended internal temperature is 135F (medium rare).
  • Let steaks rest for 20 minutes once cooked. To make poblano rajas, set a large sauté pan over medium heat. Add oil and chopped onions and peppers, cook for 12-15 minutes or until onions and peppers are slightly browned.
  • Finish peppers and onions by adding lime juice, Comal sauce and toss together. Slice steak and serve with the rajas and favorite fajita fixings.
  •  

    Servings: 6

     

    Nutritionals:

    Serving Weight (g): 142

    Calories: 210

    Fat (g): 16

    Saturated Fat (g): 4

    Cholesterol (mg): 50

    Sodium (mg): 350

    Carbohydrates (g): 24

    Fiber (g): 9

    Sugar (g): 1

    Protein (g): 21

     

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