Steak Fajita Plate with Seasoned Rice

Instructions

Step 1: Pat the flank steak dry with paper towels and season both sides generously with salt, black pepper, chili powder, paprika, and cumin.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Step 3: Add the sliced steak strips to the hot skillet and cook for 2-3 minutes per side until nicely browned. Remove and set aside on a plate.

Step 4: In the same skillet, add the sliced onion and garlic, stirring frequently for about 2 minutes until fragrant and slightly softened.

Step 5: Add the green and red bell pepper slices to the skillet and cook for 3-4 minutes, stirring occasionally, until the peppers are tender-crisp with a light caramel color.

Step 6: Return the cooked steak to the skillet with the peppers and onions, tossing everything together to combine. Cook for 1 minute more.

Step 7: While the fajitas cook, prepare the rice by heating 1 tablespoon olive oil or butter in a separate pan over medium heat.

Step 8: Add the cooked white rice, tomato sauce, garlic powder, and cumin to the pan, stirring well to coat all the rice evenly. Cook for 2-3 minutes until heated through and the rice takes on a warm orange color.

Step 9: Stir in the fresh green onions just before serving.

Step 10: Plate the seasoned rice and top with the steak fajita mixture. Serve hot and enjoy.

Storage and Reheating Tips

Store leftover steak fajitas and rice in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the rice from absorbing excess moisture from the steak and vegetables.

To reheat, warm the steak fajitas in a skillet over medium heat for 2-3 minutes with a splash of water to restore moisture. Heat the rice in the microwave, covered, for 1-2 minutes, stirring halfway through.

For best results, refresh the green onion garnish on the rice after reheating to maintain that bright, fresh flavor.