Name: Fajita Steak and Rice Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 0.25 cup Lime juice; 0.333 cup Water; 2 tablespoons Olive oil; 4 cloves Garlic; 1 tbsp Worcestershire sauce; 2 teaspoons Soy sauce; 2 teaspoons Cumin; 2 teaspoons Chili powder; 1 tsp Salt; 0.25 tsp Black pepper; 4 Certified Angus Beef strip steaks; 2 tablespoons Butter; 2 tablespoons Olive oil; 2 Yellow onions; 2 Bell peppers; 3 teaspoons Fajita Seasoning; 0.25 cup Water; 4 cups Cilantro lime rice; Your favorite fajita toppings

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Fajita Steak and Rice Bowl

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Ingredients

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Instructions

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Fajita Marinade

Place all marinade ingredients into a small food processor.

Pulse until garlic is finely chopped.

Transfer marinade to a zipper bag.

Add Certified Angus Beef strip steaks to bag.

Refrigerate for 2-8 hours.

Steak Fajita Bowls

Heat a large cast iron skillet over medium-high heat.

Add 1 tablespoon of butter and 1 tablespoon of olive oil

When butter has melted, add onions and cook until they soften and start to brown, about 10 minutes.

Add remaining tablespoon of butter and olive oil to the skillet.

Add peppers and Fajita Seasoning and cook until peppers soften and start browning, about 5 minutes.

Add water to skillet and stir.

Remove skillet from heat.

Meanwhile, grill steak to desired doneness.

Allow steak to rest for 3 minutes before slicing.

Slice steak against the grain into strips.

To assemble fajita bowls, place 1 cup of Cilantro Lime Rice in each bowl.

Top each bowl with peppers and onions and steak slices.

Add any of your favorite fajita toppings.

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Tips & Tricks (5)

Marinate Strategically for Maximum Tenderness 🥩
Marinate your Certified Angus Beef strip steaks for 2-4 hours in the soy sauce, Worcestershire, lime juice, and garlic mixture to break down proteins while infusing deep flavor without over-marinating, which can make the texture mushy.
Master the High-Heat Sear for Crust Development 🔥
Pat your steak completely dry before searing in a screaming hot cast-iron skillet with minimal oil—this creates a beautiful caramelized crust while the Maillard reaction locks in juices and intensifies the savory fajita flavors.
Caramelize Onions and Peppers Separately for Optimal Texture 🫑
Cook onions first on high heat until deeply golden (8-10 minutes), then add peppers for just 3-4 minutes so they stay tender-crisp rather than becoming mushy; this layered approach ensures each vegetable reaches peak flavor and texture.
Toast Your Spices to Amplify Depth 🌶️
Bloom your chili powder, cumin, and fajita seasoning in butter for 30 seconds before adding to the pan—this releases essential oils and creates a more complex, restaurant-quality spice foundation than using them raw.
Finish Rice with Toasted Garlic-Cilantro Butter 🧈
Toss your cilantro lime rice with a small knob of butter infused with minced garlic and fresh cilantro at the very end to elevate it from simple to spectacular, adding richness and aromatic brightness that complements the charred steak.