Sizzling steak strips with peppers over Mexican rice
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Moderate
$$
Sizzling steak strips with peppers over Mexican rice
Juicy marinated steak strips seared with charred bell peppers and onions, served over Mexican tomato rice with guacamole, sour cream, and pickled jalapeños.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
(Updated )
All the sizzle and flavor of restaurant fajitas, deconstructed into a meal-prep-friendly bowl. The steak marinade with lime and cumin creates tender, flavorful strips that reheat beautifully.
Marinate steak in lime juice, cumin, chili powder, garlic, and oil for at least 1 hour.
Sear steak in a smoking-hot cast-iron skillet for 4 minutes per side for medium; rest 10 minutes.
In the same pan, char sliced peppers and onions over high heat until blistered, about 5 minutes.
Cook Mexican rice by sautéing rice in oil, then simmering with tomato sauce, cumin, and broth.
Slice steak against the grain and build bowls with rice, steak, fajita veggies, guacamole, sour cream, and jalapeños.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Both take the fajita marinade beautifully
Sauté with a bit of tomato paste for color
Let the steak rest at least 10 minutes after cooking—this redistributes juices for maximum tenderness.
Do not overcrowd the pan when charring peppers; work in batches for the best sear.
Refrigerate steak sliced on top of rice for up to 4 days.
Microwave for 2-3 minutes or reheat steak in a hot skillet for 1 minute per side.
Per serving (90mg) · 4 servings
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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