Recipe Directions
Step 1: Marinate the Steak
- In a bowl, combine the sliced flank steak with chili powder, cumin, smoked paprika, minced garlic, salt, pepper, and olive oil. Toss to coat the steak evenly. Let it marinate for at least 30 minutes to allow the flavors to meld.
Step 2: Sauté the Veggies
- Heat a skillet over medium-high heat. Add a tablespoon of olive oil and sauté the sliced bell peppers and onions until they’re tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
Step 3: Cook the Steak
- In the same skillet, add the marinated steak and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing.
Step 4: Assemble the Fajitas
- To assemble the fajitas, spoon some cooked rice onto a warm tortilla, top it with the sautéed veggies and sliced steak. Add your favorite toppings such as salsa, sour cream, guacamole, shredded cheese, and chopped cilantro.
Step 5: Serve and Enjoy!
- Roll up the tortilla, tucking in the sides to encase the filling, and dig in! These steak fajitas are best enjoyed hot off the skillet with a side of chips and salsa.
Kitchen Equipment Needed
To make this recipe, you’ll need:
- Skillet
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
- Measuring spoons
Leftover Storage
If you happen to have any leftovers (which is rare because this dish is so delicious!), store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or skillet until warmed through before serving.
Food and Drink Pairings
Steak fajitas with rice pair wonderfully with a variety of beverages, including:
- Margaritas
- Mexican beer
- Sangria
- Iced tea with lime