Steak Fajitas with Rice
Ingredients
Steak & Marinade
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1½ lb flank steak or skirt steak
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3 tbsp olive oil
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Juice of 2 limes
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3 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp oregano
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½ tsp salt
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½ tsp black pepper
Fajita Veggies
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 large onion, sliced
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1 tbsp olive oil
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Pinch of salt & pepper
Mexican-Style Rice
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1 cup long-grain rice
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2 tbsp oil
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2 tbsp tomato sauce or paste
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2 cups chicken or beef broth
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½ tsp salt
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½ tsp garlic powder
Instructions
1. Marinate the steak
Mix all marinade ingredients. Add steak, coat well, and marinate 30 minutes to 4 hours (even 30 minutes helps).
2. Make the rice
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Heat oil in a pot over medium heat.
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Add rice and toast, stirring, until lightly golden.
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Stir in tomato sauce, broth, salt, and garlic powder.
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Bring to a boil, cover, reduce heat to low, and cook 15–18 minutes.
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Fluff and keep warm.
3. Cook the steak
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Heat a cast-iron skillet or grill pan very hot.
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Cook steak 3–5 minutes per side (depending on thickness).
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Rest 10 minutes, then slice against the grain.
4. Sauté the veggies
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In the same pan, add olive oil.
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Cook peppers and onions over high heat until tender-crisp and slightly charred.
5. Serve
Serve steak and veggies over rice or with warm tortillas.
Optional toppings:
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Pico de gallo
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Guacamole
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Sour cream
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Fresh cilantro
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Extra lime wedges
Pro Tips
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Skirt steak = more flavor, flank = leaner
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Don’t skip resting the steak—juiciness matters
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Want restaurant sizzle? Toss steak + veggies together in the hot pan for 30 seconds
If you want a sheet-pan, air fryer, or spicy chipotle version, I’ve got you 🔥