Cast-Iron Steak Fajitas with Rice & Beans
Sizzling strips of seasoned beef with charred peppers and onions, served over Mexican rice and refried beans. A complete weeknight dinner cooked entirely in one skillet.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 1 lb flank or skirt steak
- 2 large bell peppers (red, yellow, or orange), sliced into strips
- 1 large yellow onion, sliced into strips
- 2 tsp cumin, chili powder, and paprika (mixed)
- 1 whole lime
- 1.5 cups cooked Mexican rice
- 1 cup refried beans (canned or prepared)
- 8 count flour or corn tortillas
Instructions
- 1
Pat steak dry with paper towels. Season generously with salt, pepper, and the spice mix on both sides.
- 2
Heat 2 tbsp oil in a 12-inch cast-iron skillet over high heat until it shimmers, about 90 seconds.
- 3
Sear steak 2 minutes per side without moving. Center should still be pink; transfer to a cutting board to rest.
- 4
Add peppers and onions to the skillet. Stir-fry until charred at the edges and tender, about 5 minutes.
- 5
Warm the rice and beans in a small pot or microwave while the vegetables cook. Warm tortillas on the stove.
- 6
Slice the rested steak against the grain into thin strips. Return to the skillet with the vegetables and toss.
- 7
Squeeze lime over the top. Serve the steak and vegetables alongside rice, beans, and warm tortillas.
Tools you’ll need
- 12-inch cast-iron skillet
- cutting board
- sharp knife
- paper towels
- small pot or microwave (for rice and beans)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
