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

Bring the festive flavors of fajita night to your kitchen with this loaded steak fajita spread. Tender strips of bavette steak are seasoned with a smoky spice blend and seared alongside sweet bell peppers and onions. Everything gets piled into warm flour tortillas and topped with fresh pico de gallo, creamy guacamole and a tangy smoky red pepper crema.

On the side, fluffy jasmine rice is stirred with butter and fresh cilantro for a bright, herby accompaniment. This meal is perfect for a fun dinner party or a weeknight celebration-just set out all the components and let everyone build their own fajitas.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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; transfer to a plate and 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.
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 (you’ll use the rest in the next step) and a splash of water; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. Turn off heat; 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 with steak. 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, 30 seconds. Place tortillas, steak and veggie mixture, rice, guacamole, pico de gallo and red pepper crema in individual serving bowls or plates. Serve family style with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well as substitutes for bavette. Just be sure to slice against the grain for tenderness.

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

This recipe uses a prepared crema, but you can make your own by blending roasted red peppers with sour cream, smoked paprika, garlic and a pinch of salt.

Can I prepare any components ahead of time?

Absolutely. The pico de gallo, cilantro rice and sliced veggies can be prepped a day in advance. Cook the steak just before serving for best results.