Steak Fajitas with Cilantro Rice, Pico De Gallo, Guacamole and Smoky Red Pepper Crema

Get ready for a fajita feast that brings the celebration to your table! Tender, spiced bavette steak is seared to perfection and paired with caramelized bell peppers and onions. Pile everything into warm flour tortillas and top with fresh pico de gallo, creamy guacamole and a smoky red pepper crema that adds a rich, tangy finish.

Serve alongside fluffy cilantro-lime rice for a complete meal that’s perfect for sharing. Whether it’s a weeknight dinner or a weekend gathering, these steak fajitas are sure to impress.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Dice tomato into ½-inch pieces. Halve, peel and thinly slice onion; dice a few slices until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop cilantro. Quarter lime. Halve jalapeño, removing ribs and seeds for less heat, then mince. Halve, core and thinly slice bell pepper into strips. Pat steak dry with paper towels; slice against the grain into ½-inch strips. Season all over with salt and pepper; set aside.
3. In a small bowl, combine tomato, minced onion, half the cilantro, a squeeze of lime juice and as much jalapeño as you like. Season with salt and pepper. Set aside as pico de gallo.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and sliced onion; season with salt and pepper. Cook, stirring, until slightly softened, 3-5 minutes. Add half the Fajita Spice Blend and a splash of water; cook, stirring and scraping up any browned bits, until veggies are browned and tender, 2-3 minutes more. Transfer to a plate. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add sliced steak in an even layer and cook, undisturbed, 2 minutes. Stir in remaining Fajita Spice Blend; cook, stirring occasionally, until steak is cooked to desired doneness, 1-3 minutes more. Return cooked veggies to pan. Stir in stock concentrate and a big squeeze of lime juice. Season with salt and pepper to taste. Turn off heat.
6. Fluff rice with a fork; stir in remaining cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Serve tortillas, steak and veggie mixture, rice, guacamole, pico de gallo and red pepper crema family style with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are great alternatives. Adjust cooking time as needed.

How do I make the smoky red pepper crema from scratch?

Blend roasted red peppers with sour cream, smoked paprika, garlic and a pinch of salt until smooth.

Can I prepare any components ahead of time?

Yes, you can make the pico de gallo and crema up to a day in advance. Cook the rice and slice the veggies a few hours ahead.