Let’s turn that steak into a vibrant fajita dish! Here’s how you could do it:
Steak Fajitas with rice, and Sauteed Peppers and Onions
Ingredients:
1 steak (such as flank, skirt, or sirloin), about 1-inch thick
2 bell peppers (any color combination), sliced into strips
1 large onion, sliced
3 tablespoons olive oil, divided
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and freshly ground black pepper to taste
4-6 flour tortillas
Fresh cilantro, for garnish
Optional toppings: sour cream, avocado or guacamole, salsa, shredded cheese, lime wedges
Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Instructions:
In a bowl, whisk together all the marinade ingredients. Place the steak in a resealable bag and pour the marinade over it. Ensure the steak is well-coated, then refrigerate and let marinate for at least 30 minutes, up to a few hours for more flavor.
Remove the steak from the marinade and let it come to room temperature for about 20 minutes.
Preheat your grill or grill pan to medium-high heat. Grill the steak for 5-7 minutes per side or until it reaches your preferred level of doneness.
While the steak rests, heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Sauté the bell peppers and onions until they’re soft and slightly charred.
Slice the steak against the grain into thin strips.
Warm the flour tortillas in the microwave, in the oven wrapped in foil, or on the grill for a few seconds on each side.
Assemble the fajitas by placing some of the steak strips, peppers, and onions in the center of each tortilla. Add your favorite toppings like sour cream, avocado, salsa, and a squeeze of lime juice.
Garnish with fresh cilantro.
Sure thing, white Mexican rice, often referred to as “arroz blanco,” is a perfect side for steak fajitas. Here’s a simple recipe to make it:
White Mexican Rice (Arroz Blanco)
Ingredients:
1 cup long-grain white rice
2 tablespoons vegetable oil
1 small white onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken or vegetable broth
1 teaspoon salt (or to taste)
Freshly ground black pepper to taste
1/2 teaspoon ground cumin (optional)
1 lime, juiced (optional)
Fresh cilantro, chopped for garnish (optional)
Instructions:
Rinse the rice under cold water until the water runs clear to remove excess starch.
Heat the oil in a saucepan over medium heat. Add the rice and cook, stirring constantly, until it becomes lightly toasted and golden brown.
Add the chopped onion and cook until it softens, then add the minced garlic and cook for another minute until fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Add salt, pepper, and cumin if using.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until all the liquid has been absorbed.
Remove the saucepan from the heat and let it stand, still covered, for 5 minutes to allow the rice to steam.
Fluff the rice with a fork, add lime juice and chopped cilantro if desired, and serve.
This rice pairs nicely with the flavors in fajitas and can also absorb the juices from the meat and veggies for added deliciousness.