Steak Fajitas with Rice

INGREDIENTS:

1 lb flank steak, thinly sliced

2 bell peppers, thinly sliced (preferably a mix of colors)

1 large onion, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

2 cups cooked rice

Optional toppings: salsa, sour cream, guacamole, shredded cheese, chopped cilantro

DIRECTIONS:

Step 1: Marinate the Steak

In a bowl, combine the sliced flank steak with chili powder, cumin, smoked paprika, minced garlic, salt, pepper, and olive oil. Toss to coat the steak evenly. Let it marinate for at least 30 minutes to allow the flavors to meld.

Step 2: Sauté the Veggies

Heat a skillet over medium-high heat. Add a tablespoon of olive oil and sauté the sliced bell peppers and onions until they’re tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.

Step 3: Cook the Steak

In the same skillet, add the marinated steak and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing.

Step 4: Assemble the Fajitas

To assemble the fajitas, spoon some cooked rice onto a warm tortilla, top it with the sautéed veggies and sliced steak. Add your favorite toppings such as salsa, sour cream, guacamole, shredded cheese, and chopped cilantro.

Step 5: Serve and Enjoy!

Roll up the tortilla, tucking in the sides to encase the filling, and dig in! These steak fajitas are best enjoyed hot off the skillet with a side of chips and salsa.