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Steak Fajitas With Bell Peppers & Cilantro-Lime Rice – A Colorful, Flavor-Packed Dinner

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the steak: Slice thinly against the grain at a slight angle for tenderness. Toss the slices with any resting juices.
  9. 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.
  10. 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.