Instructions:
Step 1: In a bowl, mix olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper. Rub the mixture all over the steak and marinate for at least 30 minutes.
Step 2: Heat a skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
Step 3: In the same skillet, add olive oil and sauté the sliced onions and bell peppers until tender and slightly caramelized, about 7-8 minutes. Season with fajita seasoning if using.
Step 4: While the veggies cook, prepare or reheat the Mexican yellow rice according to package or recipe instructions.
Step 5: Plate the yellow rice, top with sliced steak and sautéed peppers and onions. Garnish with fresh cilantro or lime wedges if desired.
Storage and Reheating Tips:
Store leftovers in airtight containers for up to 3 days. Reheat the steak gently in a skillet to preserve tenderness. Reheat rice and veggies in the microwave or on the stovetop with a splash of water or broth to keep them moist. Great for meal prep or fajita bowls!
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