Cantina Steak Fajitas with Cilantro Rice and Fresh Toppings
A vibrant Tex-Mex feast featuring seared bavette steak strips tossed with caramelized peppers and onions in aromatic fajita spices. Served alongside fluffy cilantro-lime rice, fresh pico de gallo, creamy guacamole, and smoky red pepper crema for a customizable family-style meal. Perfect for weekend dinners or casual entertaining when you want restaurant-quality fajitas at home. The combination of tender beef, bright vegetables, and bold seasonings creates a satisfying meal that's both colorful and flavorful.
Ingredients
- ¾ cup Jasmine Rice
- 1 unit Tomato
- 1 unit Red Onion
- 1 unit Lime
- ¼ ounce Cilantro
- 1 unit Jalapeño
- 1 unit Bell Pepper
- 10 ounce Bavette SteakFlank Steak1:1gluten-free
Use flank or skirt steak for similar texture
- 1 tablespoon Fajita Spice Blend
- 1 unit Beef Stock Concentrate
- 6 unit Flour Tortillas
- ½ cup GuacamoleSliced Avocado1:1fresh
Use fresh sliced avocado with lime and salt
- 4 tablespoon Smoky Red Pepper Crema
- 2 teaspoon Cooking Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- 1
Combine rice, water, and salt in small pot, bring to boil, cover and reduce to low heat, cook until tender
- 2
Dice tomato, slice onion and dice portion, chop cilantro, quarter lime, mince jalapeño, slice bell pepper into strips
- 3
Pat steak dry, slice against grain into strips, season with salt and pepper
- 4
Mix tomato, minced onion, half cilantro, lime juice, and jalapeño for pico de gallo, season with salt and pepper
- 5
Heat oil in large pan, add bell pepper and sliced onion, season and cook until softened
- 6
Add half fajita spice blend and water, cook until vegetables are browned and tender, transfer to plate
- 7
Heat oil in same pan, add steak in even layer and cook undisturbed
- 8
Stir in remaining fajita spice blend, cook until desired doneness
- 9
Return vegetables to pan, stir in stock concentrate and lime juice, season to taste
- 10
Fluff rice, stir in remaining cilantro and butter, season with salt and pepper
- 11
Wrap tortillas in damp paper towels and microwave until warm
- 12
Serve family style with all components in individual bowls
Tips
Pat steak completely dry and slice against the grain for maximum tenderness when cooking the beef strips.
Remove jalapeño ribs and seeds before mincing to control the heat level in your pico de gallo.
Wash hands thoroughly after handling raw steak before touching other ingredients to prevent cross-contamination.
Good to Know
Refrigerate leftovers up to 3 days. Store rice, steak mixture, and toppings separately.
Prep vegetables and make pico de gallo up to 1 day ahead. Cook rice and reheat before serving.
Serve immediately while steak and vegetables are hot. Provide warm tortillas and toppings family-style.
Common Mistakes
Slice steak with the grain to avoid tough, chewy meat texture.
Overcook vegetables to avoid mushy texture that won't hold up in fajitas.
Skip resting rice covered off heat to prevent gummy, overcooked grains.
Substitutions
Gluten-Free Swaps
General Alternatives
Use fresh sliced avocado with lime and salt
FAQ
Can I use a different cut of steak for this recipe?
Yes, flank steak or skirt steak work well as substitutes. Slice against the grain for tenderness and adjust cooking time based on thickness.
How long will the leftover fajita mixture keep in the refrigerator?
Store components separately for up to 3 days. The steak and vegetables reheat well, but keep fresh toppings like pico separate.
What if I don't have fajita spice blend?
Make your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne pepper.