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Warm flour tortillas
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Sour cream, guacamole, pico de gallo
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Lime wedges
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Cilantro
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Shredded cheese
Instructions
Step 1: Marinate the Steak
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In a bowl or zip-top bag, combine lime juice, olive oil, garlic, and all seasonings.
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Add sliced steak, toss to coat, and marinate for 30 minutes to 2 hours in the fridge.
Step 2: Cook the Rice
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In a saucepan, heat oil or butter over medium heat.
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Add rice and toast for 2–3 minutes until slightly golden.
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Add onion, garlic, cumin, and chili powder; sauté another minute.
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Stir in chicken broth and tomato sauce. Bring to a boil.
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Reduce heat, cover, and simmer for 18–20 minutes until rice is fluffy and liquid is absorbed.
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Fluff with a fork and keep warm.
Step 3: Sauté the Veggies
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In a large skillet, heat 1 tbsp oil over medium-high heat.
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Add peppers and onions. Cook for 6–8 minutes, stirring occasionally until softened and charred in spots.
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Season with salt and pepper. Transfer to a bowl and set aside.
Step 4: Cook the Steak
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In the same skillet (add a touch more oil if needed), increase heat to high.
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Sear marinated steak strips in batches for 2–3 minutes per side until browned and just cooked through.
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Return veggies to the skillet, toss together with steak, and heat through.
Step 5: Assemble & Serve
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Serve steak and veggies over a bed of Mexican rice.
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Or stuff into warm tortillas with your favorite toppings.
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Squeeze fresh lime over everything for that final Tex-Mex kick.
Tips & Variations
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No flank steak? Try ribeye, sirloin, or even chicken strips.
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Spicy twist: Add jalapeños or chipotle to the marinade.
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Low-carb option: Skip the rice and tortillas, serve over cauliflower rice or lettuce wraps.
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Meal prep friendly: Marinate steak and cook rice ahead of time. Reheat with sautéed veggies for quick meals all week.
Final Thoughts
This Steak Fajitas & Rice combo is a vibrant, flavor-packed plate that brings the sizzle of the Tex-Mex grill right to your kitchen. Great for sharing, building bowls, or making DIY tacos — everyone can make it their way!
