What makes this meal even more appealing is how versatile and quick it is. You can grill the steak outdoors for a smoky char, or cook it in a cast-iron skillet for an easy weeknight dinner. You can mix and match peppers, add jalapeños, or even add some fresh lime juice for brightness. It’s also incredibly meal-prep friendly steak and veggies reheat beautifully, and the rice stays fluffy for days. Whether you’re making this for family, guests, or a busy weeknight, grilled steak fajitas and rice deliver bold flavor with minimal effort, creating a dish that feels hearty, satisfying, and full of Tex-Mex comfort.
Ingredients
For the Steak Fajitas
1 lb flank or sirloin steak
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt & pepper
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
For the Rice
1 ½ cups long-grain rice
2 ½ cups chicken broth
1 tbsp tomato paste
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Instructions
- Season steak with oil, chili powder, cumin, paprika, salt, and pepper. Grill or pan-sear 4–5 minutes per side. Rest, then slice thin.
- Sauté peppers and onions in a skillet until softened and lightly caramelized.
- For rice, sauté rice briefly in a little oil, stir in broth, tomato paste, and seasoning; simmer until tender.
- Serve sliced steak with peppers, onions, and a generous scoop of rice.