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

Get ready for a flavor-packed dinner that brings the festive spirit of fajita night to your table. Tender strips of bavette steak are seasoned with a smoky spice blend and seared alongside sweet bell peppers and onions. Pile everything into warm flour tortillas and top with fresh pico de gallo, creamy guacamole and a tangy smoky red pepper crema.

This meal is served with fluffy cilantro-lime rice, making it a complete and satisfying feast. Whether it’s a weeknight celebration or a weekend gathering, these 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 the rice, 1¼ cups of water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, about 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Dice the tomato into ½-inch pieces. Halve, peel and thinly slice the red onion; dice a few slices until you have 1 tablespoon. Finely chop the cilantro. Quarter the lime. Halve the jalapeño, removing ribs and seeds for less heat, then mince. Halve, core and thinly slice the bell pepper into strips.
3. Pat the steak dry with paper towels and slice against the grain into ½-inch strips. Season all over with salt and pepper. Set aside.
4. In a small bowl, combine the diced tomato, minced onion, half the cilantro, a squeeze of lime juice and as much jalapeño as you like. Season with salt and pepper. This is your pico de gallo.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add the 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 the veggies are browned and tender, 2-3 minutes more. Transfer to a plate and wipe out the pan.
6. Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced steak in an even layer and cook undisturbed for 2 minutes. Stir in the remaining fajita spice blend and cook, stirring occasionally, until the steak is cooked to your liking, 1-3 minutes more. Return the cooked veggies to the pan. Stir in the beef stock concentrate and a big squeeze of lime juice. Season with salt and pepper to taste. Turn off heat.
7. Fluff the rice with a fork and stir in the remaining cilantro and 1 tablespoon of butter. Season with salt and pepper. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
8. Serve family style: arrange the tortillas, steak and veggie mixture, rice, guacamole, pico de gallo and smoky red pepper crema in individual bowls or plates. Squeeze remaining lime wedges over everything as desired.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are great substitutes for bavette. Just be sure to slice against the grain.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and veggies in a skillet and warm tortillas before serving.

Can I make this gluten-free?

Use corn tortillas instead of flour tortillas to make the fajitas gluten-free. Check that your spice blend and stock concentrate are gluten-free as well.