Sizzling Steak Fajitas with Mexican Rice

• •1.5 lb Flank steak (thinly sliced against the grain)
• •1 piece Red bell pepper (sliced into strips)
• •1 piece Green bell pepper (sliced into strips)
• •1 piece Yellow onion (sliced into strips)
• •3 tbsp Olive oil (divided)
• •2 tbsp Fajita seasoning (store-bought or homemade)
• •1 piece Lime (juiced)
• •2 cloves Garlic (minced)
• •1.5 cup Long-grain white rice (rinsed)
• •3 cup Chicken broth
• •8 oz Tomato sauce
• •1 tsp Salt (or to taste)
• •0.5 tsp Cumin
• •2 tbsp Cilantro (freshly chopped, for garnish)
• •8 piece Warm tortillas (for serving (optional))

Instructions

1. 1

   **Prepare the Mexican Rice:** Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed rice and sauté for 3-5 minutes until lightly golden. Add the minced garlic and cook for another minute until fragrant.

2. 2

   Stir in the chicken broth, tomato sauce, salt, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Do not lift the lid during cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

3. 3

   **Prepare the Steak Fajitas:** While the rice cooks, pat the sliced flank steak dry with paper towels. In a bowl, toss the steak with 1 tablespoon of olive oil and the fajita seasoning until well coated.

4. 4

   Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the remaining 1 tablespoon of olive oil. Sear the steak in batches for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.

5. 5

   Add the sliced bell peppers and onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Return the steak to the skillet with the vegetables. Squeeze fresh lime juice over everything and toss to combine.

6. 6

   Serve the sizzling steak and vegetables immediately, typically on the hot cast-iron skillet, alongside the Mexican rice. Garnish with fresh cilantro. Offer warm tortillas and your favorite fajita toppings (like the hot sauce you have!) on the side.

Chef's Tips

• 💡Ensure your skillet is very hot before adding the steak to get a good sear, replicating that 'sizzling' restaurant experience.
• 💡Don't overcrowd the pan when cooking the steak; cook in batches if necessary to ensure it sears instead of steams.
• 💡For extra flavor in the rice, you can toast the dry rice grains in oil for a few minutes before adding liquids.