Steak Fajitas With Bell Peppers & Cilantro-Lime Rice – A Colorful, Flavor-Packed Dinner
Sizzling steak, sweet bell peppers, and a bright hit of lime—this is a dinner that checks every box. It’s fast enough for a weeknight but impressive enough for guests. The cilantro-lime rice brings freshness and balances the smoky, savory fajitas perfectly.
Everything cooks in a few simple steps, and the flavors are bold without being fussy. If you want a meal that feels special without a ton of effort, this one delivers.
Steak Fajitas With Bell Peppers & Cilantro-Lime Rice – A Colorful, Flavor-Packed Dinner
Ingredients
- Steak: 1 to 1.25 pounds flank steak or skirt steak (sirloin also works)
- Bell peppers: 3 medium (mixed colors), thinly sliced
- Red onion: 1 large, thinly sliced
- Tortillas: 8 to 10 small flour or corn tortillas
- Oil: 2 to 3 tablespoons neutral oil (avocado, canola, or vegetable)
- Fresh cilantro: 1/2 cup, chopped (divided for rice and garnish)
- Limes: 3 to 4 (zest and juice)
- Garlic: 3 cloves, minced
- Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano
- Soy sauce or tamari: 1 tablespoon (optional, for umami)
- Salt and black pepper: To taste
- Rice: 1 cup long-grain white rice (jasmine or basmati), rinsed
- Water or broth: 1 3/4 cups
- Butter or oil for rice: 1 tablespoon
- Optional toppings: Sour cream or Greek yogurt, avocado slices, pico de gallo, hot sauce, shredded cheese
Instructions
- Mix the marinade: In a bowl, combine the juice of 2 limes, 1 teaspoon lime zest, garlic, chili powder, cumin, smoked paprika, oregano, soy sauce (if using), 1 tablespoon oil, and 1 teaspoon salt. Whisk until smooth.
- Marinate the steak: Pat the steak dry.Add it to a zip-top bag or shallow dish and pour in the marinade. Turn to coat. Let it sit for 20–30 minutes at room temperature (or up to 2 hours in the fridge).Don’t go much longer or the citrus can toughen the meat.
- Start the rice: Rinse the rice until the water runs mostly clear. In a saucepan, warm 1 tablespoon butter or oil. Add rice and toast for 1 minute.Pour in water or broth, add a pinch of salt, bring to a boil, then reduce to low, cover, and cook 12–15 minutes until tender.
- Prep the veggies: While the rice cooks, thinly slice the bell peppers and onion. Toss with 1 tablespoon oil and a pinch of salt and pepper.
- Cook the steak: Heat a large cast-iron skillet or grill pan over high heat until very hot. Add 1 tablespoon oil.Remove steak from marinade (shake off excess) and sear 3–5 minutes per side for medium-rare, depending on thickness. Transfer to a board to rest for 5–10 minutes.
- Sauté the peppers and onions: In the same hot pan, add peppers and onions. Cook over medium-high heat, stirring occasionally, until softened with charred edges, about 6–8 minutes.Squeeze in a little lime juice and season with salt and pepper.
- Finish the rice: Fluff rice with a fork. Stir in the juice of 1 lime, 1 teaspoon lime zest, and about 1/4 cup chopped cilantro. Taste and add salt if needed.
- Slice the steak: Slice thinly against the grain at a slight angle for tenderness.Toss the slices with any resting juices.
- Warm the tortillas: Heat tortillas in a dry skillet for 15–20 seconds per side, or wrap in foil and warm in a low oven. For extra flavor, char them briefly over a gas flame with tongs.
- Assemble and serve: Pile steak and vegetables into warm tortillas. Add a scoop of cilantro-lime rice on the side or tuck some into the fajitas.Garnish with extra cilantro, a squeeze of lime, and your favorite toppings.
What Makes This Recipe So Good
- Big flavor, simple prep: A quick citrus-garlic marinade transforms the steak without hours of waiting.
- Balanced and colorful: Tender steak, charred onions, and juicy bell peppers make each bite satisfying.
- Fresh rice on the side: Cilantro-lime rice adds brightness and rounds out the meal.
- Flexible and forgiving: Works with different cuts of steak, a variety of peppers, and your favorite tortillas.
- Great for meal prep: Fajitas and rice reheat well, and leftovers make excellent bowls or wraps.
What You’ll Need
- Steak: 1 to 1.25 pounds flank steak or skirt steak (sirloin also works)
- Bell peppers: 3 medium (mixed colors), thinly sliced
- Red onion: 1 large, thinly sliced
- Tortillas: 8 to 10 small flour or corn tortillas
- Oil: 2 to 3 tablespoons neutral oil (avocado, canola, or vegetable)
- Fresh cilantro: 1/2 cup, chopped (divided for rice and garnish)
- Limes: 3 to 4 (zest and juice)
- Garlic: 3 cloves, minced
- Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano
- Soy sauce or tamari: 1 tablespoon (optional, for umami)
- Salt and black pepper: To taste
- Rice: 1 cup long-grain white rice (jasmine or basmati), rinsed
- Water or broth: 1 3/4 cups
- Butter or oil for rice: 1 tablespoon
- Optional toppings: Sour cream or Greek yogurt, avocado slices, pico de gallo, hot sauce, shredded cheese
How to Make It
- Mix the marinade: In a bowl, combine the juice of 2 limes, 1 teaspoon lime zest, garlic, chili powder, cumin, smoked paprika, oregano, soy sauce (if using), 1 tablespoon oil, and 1 teaspoon salt. Whisk until smooth.
- Marinate the steak: Pat the steak dry.
Add it to a zip-top bag or shallow dish and pour in the marinade. Turn to coat. Let it sit for 20–30 minutes at room temperature (or up to 2 hours in the fridge).
📖 Get Access to 50+ Printable Smoothie Recipes Instantly! 🖨️
Boost your health with delicious smoothies! These easy-to-follow printable recipe eBooks are perfect for detoxing, fitness goals, and tasty plant-based living. Available for instant download on Etsy! 🌿✨
Don’t go much longer or the citrus can toughen the meat.
- Start the rice: Rinse the rice until the water runs mostly clear. In a saucepan, warm 1 tablespoon butter or oil. Add rice and toast for 1 minute.
Pour in water or broth, add a pinch of salt, bring to a boil, then reduce to low, cover, and cook 12–15 minutes until tender.
- Prep the veggies: While the rice cooks, thinly slice the bell peppers and onion. Toss with 1 tablespoon oil and a pinch of salt and pepper.
- Cook the steak: Heat a large cast-iron skillet or grill pan over high heat until very hot. Add 1 tablespoon oil.
Remove steak from marinade (shake off excess) and sear 3–5 minutes per side for medium-rare, depending on thickness. Transfer to a board to rest for 5–10 minutes.
- Sauté the peppers and onions: In the same hot pan, add peppers and onions. Cook over medium-high heat, stirring occasionally, until softened with charred edges, about 6–8 minutes.
Squeeze in a little lime juice and season with salt and pepper.
- Finish the rice: Fluff rice with a fork. Stir in the juice of 1 lime, 1 teaspoon lime zest, and about 1/4 cup chopped cilantro. Taste and add salt if needed.
- Slice the steak: Slice thinly against the grain at a slight angle for tenderness.
Toss the slices with any resting juices.
- Warm the tortillas: Heat tortillas in a dry skillet for 15–20 seconds per side, or wrap in foil and warm in a low oven. For extra flavor, char them briefly over a gas flame with tongs.
- Assemble and serve: Pile steak and vegetables into warm tortillas. Add a scoop of cilantro-lime rice on the side or tuck some into the fajitas.
Garnish with extra cilantro, a squeeze of lime, and your favorite toppings.
How to Store
- Refrigerator: Store steak, peppers/onions, and rice in separate airtight containers for up to 4 days.
- Freezer: The cooked steak and rice freeze well for up to 2 months. Peppers and onions can be frozen but will be softer on thawing.
- Reheat: Warm steak and veggies in a hot skillet with a splash of water or broth to keep them moist. Microwave rice with a damp paper towel on top.
- Tortillas: Keep sealed at room temp for a few days or refrigerate for longer freshness.
Reheat just before serving.
Health Benefits
- Protein-rich: Steak provides high-quality protein to support muscle repair and fullness.
- Vitamin-packed veggies: Bell peppers are loaded with vitamin C and antioxidants. Red onions add quercetin and fiber.
- Balanced carbs: Rice offers steady energy, and lime/cilantro boost flavor without added sugar.
- Customizable fats: Use avocado for heart-healthy monounsaturated fats and keep added oils moderate.
- Gluten-free options: Choose corn tortillas and tamari if you’re avoiding gluten.
Common Mistakes to Avoid
- Over-marinating: Too much time in acidic marinade can make steak mushy. Stick to 30–120 minutes.
- Cold steak: Cooking straight from the fridge can cause uneven doneness.
Let it sit out 15–20 minutes before searing.
- Overcrowding the pan: This steams the veggies. Cook in batches if needed for good char.
- Slicing with the grain: Always cut against the grain for tenderness.
- Skipping rest time: Resting the steak keeps juices in the meat, not on your cutting board.
Recipe Variations
- Chicken or shrimp: Swap steak for sliced chicken thighs or large shrimp. Adjust cook time—shrimp cook in just 2–3 minutes per side.
- Cauliflower rice: Use cauliflower rice with lime and cilantro for a lighter option.
- Spice levels: Add sliced jalapeños or chipotle powder to the veggies for extra heat.
- Citrus twist: Add a splash of orange juice to the marinade for subtle sweetness.
- Pan-to-oven method: Sear steak, then finish in a 400°F oven for thicker cuts to hit your preferred doneness.
- Bean boost: Add black beans or charro beans on the side for extra fiber and plant protein.
FAQ
What cut of steak is best for fajitas?
Flank and skirt steak are classic because they’re flavorful and cook quickly.
Sirloin is a great leaner option that still stays tender when sliced against the grain.
How do I know when the steak is done?
Use an instant-read thermometer. Aim for 130–135°F for medium-rare, 140–145°F for medium. Keep in mind the temperature will rise a few degrees while resting.
Can I make this recipe ahead?
Yes.
Cook the steak to just under your target doneness, cool, then slice and store. Reheat quickly in a hot pan to warm without overcooking. Rice and veggies can be made 1–2 days ahead.
What if I don’t like cilantro?
Swap cilantro for parsley or green onion, and keep the lime for brightness.
You’ll still get fresh, zesty rice without the cilantro flavor.
How can I make it spicier?
Add cayenne, crushed red pepper, or a diced jalapeño to the marinade or the pepper mix. Serve with a spicy salsa or hot sauce for an extra kick.
Do I need a cast-iron skillet?
Not required, but it helps with high heat and a good sear. A heavy stainless steel skillet or a grill works well too.
Can I use brown rice?
Absolutely.
Increase the cooking liquid slightly and extend the cook time according to package directions. Finish with lime and cilantro as usual.
Final Thoughts
Steak fajitas with bell peppers and cilantro-lime rice offer that perfect mix of smoky, bright, and satisfying. With just a few staple ingredients and smart seasoning, you get a restaurant-level meal at home.
Keep the steps simple, slice the steak right, and don’t skip the lime. Whether it’s a busy weeknight or a casual dinner with friends, this recipe is a reliable crowd-pleaser you’ll want to make again and again.
