Jalapeño-Lime Marinated Steak Fajitas with Cilantro-Lime Rice
Jalapeño-Lime Marinated Steak Fajitas with Cilantro-Lime Rice
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, trimmed, thinly sliced against the grain
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 jalapeño, minced, seeds removed for less heat
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Fajita Vegetables
- 3 bell peppers, (1 red, 1 green, 1 yellow), cored, seeded, sliced into strips
- 1 yellow onion, large, sliced into strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, finely chopped
For Serving
- 8 flour tortillas, 6-inch or 8-inch, warmed
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, ripe, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Marinade: In a medium bowl, whisk together lime juice, 2 tablespoons olive oil, minced jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the sliced flank steak to the bowl, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Prepare Vegetables & Start Rice: While the steak marinates, prepare the bell peppers and onion by slicing them into thin strips. In a large bowl, toss the sliced vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Meanwhile, prepare the Cilantro-Lime Rice: In a medium saucepan, combine the rinsed long-grain white rice, water, 1/2 teaspoon salt, and 1 tablespoon olive oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 10 min
- 3
Preheat Grill & Grill Vegetables: Preheat your grill to medium-high heat (about 400-450°F). Place the seasoned bell peppers and onion directly on the grill grates or in a grill basket. Grill for 8-12 minutes, stirring or flipping occasionally, until tender-crisp and slightly charred. Remove from grill and set aside.
⏱️ 10 min•🌡️ 425
- 4
Grill Steak: Remove the steak from the marinade, allowing any excess marinade to drip off (discard remaining marinade). Place the marinated steak directly on the preheated grill. Grill for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or until desired doneness, developing a nice char.
⏱️ 8 min
- 5
Rest Steak, Finish Rice & Serve: Transfer the grilled steak to a cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes. This allows the juices to redistribute. While the steak rests, fluff the cooked rice with a fork. Stir in the 2 tablespoons of fresh lime juice and 1/4 cup finely chopped fresh cilantro. After resting, thinly slice the steak against the grain. Combine the sliced steak with the grilled vegetables. Warm the flour tortillas according to package directions. Serve the sizzling steak and vegetable mixture immediately with warm tortillas, fluffy cilantro-lime rice, and desired toppings such as sour cream, salsa, sliced avocado, chopped cilantro, and lime wedges.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño-Lime Marinated Steak Fajitas with Cilantro-Lime Rice
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, trimmed, thinly sliced against the grain
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 jalapeño, minced, seeds removed for less heat
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Fajita Vegetables
- 3 bell peppers, (1 red, 1 green, 1 yellow), cored, seeded, sliced into strips
- 1 yellow onion, large, sliced into strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, finely chopped
For Serving
- 8 flour tortillas, 6-inch or 8-inch, warmed
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, ripe, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Marinade: In a medium bowl, whisk together lime juice, 2 tablespoons olive oil, minced jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the sliced flank steak to the bowl, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Prepare Vegetables & Start Rice: While the steak marinates, prepare the bell peppers and onion by slicing them into thin strips. In a large bowl, toss the sliced vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Meanwhile, prepare the Cilantro-Lime Rice: In a medium saucepan, combine the rinsed long-grain white rice, water, 1/2 teaspoon salt, and 1 tablespoon olive oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 10 min - 3
Preheat Grill & Grill Vegetables: Preheat your grill to medium-high heat (about 400-450°F). Place the seasoned bell peppers and onion directly on the grill grates or in a grill basket. Grill for 8-12 minutes, stirring or flipping occasionally, until tender-crisp and slightly charred. Remove from grill and set aside.
⏱️ 10 min•🌡️ 425 - 4
Grill Steak: Remove the steak from the marinade, allowing any excess marinade to drip off (discard remaining marinade). Place the marinated steak directly on the preheated grill. Grill for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or until desired doneness, developing a nice char.
⏱️ 8 min - 5
Rest Steak, Finish Rice & Serve: Transfer the grilled steak to a cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes. This allows the juices to redistribute. While the steak rests, fluff the cooked rice with a fork. Stir in the 2 tablespoons of fresh lime juice and 1/4 cup finely chopped fresh cilantro. After resting, thinly slice the steak against the grain. Combine the sliced steak with the grilled vegetables. Warm the flour tortillas according to package directions. Serve the sizzling steak and vegetable mixture immediately with warm tortillas, fluffy cilantro-lime rice, and desired toppings such as sour cream, salsa, sliced avocado, chopped cilantro, and lime wedges.
⏱️ 12 min