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Steak Fajita Rice Plate

A vibrant Tex-Mex dish combining tender steak, colorful vegetables, and fluffy rice, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

Steak and Marinade
  • 1 lb flank steak or sirloin, sliced into strips Look for good marbling for flavor.
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp soy sauce Substitute with coconut aminos for gluten-free.
  • 1 tbsp lime juice
  • 1 tbsp fresh parsley (optional) For garnish.
Vegetables
  • 2 cups cooked Mexican-style rice Reheat before serving.

Method
 

Preparation
  1. Rub the steak with paprika, cumin, chili powder, onion powder, salt, and black pepper. Ensure each piece is well coated.
  2. Heat olive oil in a skillet over medium-high heat until it shimmers.
Cooking Steak
  1. Add the steak strips and sear without moving them for 3–4 minutes until browned.
  2. Avoid overcrowding the pan to ensure proper searing.
Cooking Vegetables
  1. In the same pan, add sliced onions, bell peppers, and minced garlic. Sauté until soft and caramelized for about 5–7 minutes.
Final Touches
  1. Drizzle soy sauce and lime juice over the vegetables, stirring to combine.
  2. Reheat cooked Mexican-style rice in the microwave or on the stove until fluffy.
  3. Plate the fluffy rice and top with steak, peppers, and onions. Garnish with freshly chopped parsley.

Notes

For a spicier kick, add diced jalapeños. This dish keeps well in the fridge for up to 3 days and is suitable for meal prep.