Steak Fajita Rice Skillet

This one-pan steak fajita rice is loaded with protein and flavor! It's the 30-minute beef dinner you'll make on repeat.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Marinating time 8

Total Time 30

Servings

Calories 526kcal

Author Amee

Equipment

Large oven-proof skillet *Cast-iron recommended

Ingredients

12 oz sirloin steak sliced against the grain into thin strips
6 oz pineapple juice
6 oz low-sodium soy sauce *use Tamari for a gluten-free option
3 tbsp avocado oil divided
2 large bell peppers I use a red and green pepper, sliced into strips
1 medium onion halved and sliced into strips
1 packet Siete fajita seasoning or fajita seasoning of choice
10 oz can diced tomatoes and green chilis drained
1 tbsp fresh lime juice
8.8 oz packet of Ready Rice cooked
1 cup Colby Jack cheese shredded from block (or a Mexican cheese blend)

Instructions

Place the sliced sirloin steak in a sealable bag and add the soy sauce and pineapple juice. Shake to mix, then press out the excess air, seal, and refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F.
In a large, oven-proof skillet, heat 1 tbsp avocado oil over medium-high heat.
Remove the steak from the marinade and thoroughly pat dry with paper towels. When the pan is up to temp, add the steak to the skillet and sear for 1-2 minutes on each side to achieve a golden brown crust. Then continue cooking another 2-4 minutes, stirring often, until your desired doneness. Transfer the steak to a plate, tent with foil, and let it rest while you cook the vegetables.
Reduce the heat to medium and add the remaining 2 tbsp of oil to the pan. Add the sliced peppers and onion. Cook, stirring often, for 2-3 minutes. Add the fajita seasoning, and cook 3-4 minutes more until crisp-tender.
Add the drained diced tomatoes and green chilies, lime juice, and cooked rice. Cook for 1-2 more minutes, stirring occasionally. Turn off the heat, add the steak back to the pan, stir, then sprinkle the cheese over the top.
Bake for 3-5 minutes until the cheese has melted. Serve with your favorite fajita toppings.

Notes

*Make sure to pat the beef really well to absorb excess marinade. You want to make sure that the skillet is hot enough to sear the beef awhen it hits the pan.

*Go with your favorite Ready Rice option. I have used long-grain white, brown rice, and Spanish rice in this dish.

*We love sirloin steak for fajitas for an affordable, lean, and tender beef option. Other great cuts for fajitas are: skirt steak, flat iron steak, and teres major, aka petite tender steak. Make sure to slice against the grain for tender beef.

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