The Farm Taste - Steak Fajita Burritos

date April 25, 2020 location The Kitchen

A co-worker of mine introduced me to his friend's startup: The Farm Taste. The service is brand new, and the founder personally delivers food directly from local farms that have lost business due to lost demand in the restaurant industry. I ordered my first box last week and was amazed at the quality of their produce and dairy products (use the code FRIENDS100 to save $10).

I would like to post more recipes inspired by their boxes, and I have an idea for a steak and homemade pasta recipe that could use almost every item in their Essential Farm Box, so be on the lookout for that. In the meantime, this is a steak fajitas burrito recipe.


2 10oz Ribeye Steaks (Essential Farm Box)
2 Bell Peppers (Essential Farm Box)
1/2 cup Cheddar Cheese (shredded) (Essential Dairy Box)
2 Garlic Cloves (Essential Farm Box)
1 tablespoon Chili Powder
1 teaspoon Paprika
1 teaspoon Cumin
1 pinch Cayenne Pepper (spice to your liking)
1/2 teaspoon Salt
2 Flour Tortillas

Preheat the Oven to 400 degrees.
Slice the bell peppers into strips, and add to an oven safe dish. Add about a tablespoon of olive oil, then add all of the spices and garlic. Mix.

Bake for 35 to 40 minutes.

While the fajitas are baking, prepare your steak to your liking. I used the Serious Eats Reverse Sear method on the girl which involves adding salt to the steak, refrigerating for 40 minutes, cooking on the cold side of a preheated grill until reaching 125 degrees, then finished on the oiled hot side of a grill for 45 seconds per side. I used the oven/skillet method of his Reverse Sear with the other portion of my steak and preferred that method though to grilling, though grilling felt right for a Mexican steak.

Shred the cheese.

Slice the steak, combine in a burrito with the peppers and shredded cheese and serve with your favorite toppings. I went for sour cream (not pictured) and salsa.