Description
Sizzling pan-tossed Steak Fajita and Rice Skillet brings Mexican-inspired comfort straight to dinner tables. Packed with juicy steak strips, colorful peppers, and perfectly seasoned rice, this quick meal promises a delicious culinary adventure you’ll savor with every bite.
Ingredients
Scale
Main Protein:
- 0.5 pound strip steak
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
Meat Tenderizers and Seasonings:
- 1 teaspoon baking soda
- 1.5 teaspoons steak seasoning blend
- Avocado oil spray
Vegetables and Dairy:
- 0.5 red bell pepper, sliced
- 0.5 yellow bell pepper, sliced
- 0.5 green bell pepper, sliced
- 0.5 white onion, sliced
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 cup pre-cooked basmati rice
- 1/3 cup store-bought white queso
- 1/3 cup Mexican cheese blend
Instructions
- Prepare the steak by sprinkling baking soda and letting it sit for 15 minutes to enhance tenderness. Rinse completely and thoroughly dry with paper towels.
- Combine steak seasoning, minced garlic, and soy sauce in a mixing bowl. Coat the steak strips evenly with the marinade and let rest for 5 minutes.
- Preheat a large skillet to medium-high heat and lightly coat with avocado oil. Sear steak strips for 2-3 minutes per side until golden brown and cooked to desired doneness. Transfer to a separate plate.
- In the same skillet, melt butter and sauté bell peppers and onions for 4-5 minutes until they become slightly caramelized and tender.
- Incorporate tomato paste into the vegetable mixture, stirring to distribute evenly. Add pre-cooked basmati rice and gently mix to combine all ingredients.
- Return the cooked steak strips to the skillet, nestling them into the rice and vegetable mixture.
- Distribute white queso in dollops across the surface and sprinkle Mexican cheese over the entire dish.
- Position the skillet under the broiler for 60-90 seconds, watching carefully to prevent burning. Remove once cheese is melted and slightly bubbling.
- Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor. Enjoy immediately while hot.
Notes
- Maximize meat tenderness by using baking soda technique, which breaks down protein fibers for a more succulent texture.
- Ensure quick and even cooking by cutting steak into uniform, thin strips before searing to achieve perfect caramelization.
- Select high-heat tolerant oils like avocado or grapeseed for searing to prevent burning and maintain robust flavor profiles.
- Transform recipe into gluten-free version by using tamari instead of soy sauce and confirming rice is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 515 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 85 mg