Recipe: Beef Fajitas with Southwestern Rice

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These beef fajitas are one fiesta you’re not going to want to miss…steak that has marinated in a lime, tequila and Mexican-spiced sauce is sautéed with mixed vegetables and wrapped up with Southwestern rice in a soft tortilla. One bite and you too will be saying muchísimas gracias to Chef Lisa!


2 lbs sirloin strip steak

Mexican Marinade

1/3 cup fresh lime juice
1/4 cup tequila
2 tbsp vegetable oil
1 large garlic clove, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 tbsp vegetable oil

Mixed Vegetables

1 tbsp vegetable oil
1 large white onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow pepper, thinly sliced
1/2 tsp kosher salt

Southwestern Rice

1 tbsp olive oil
1 small white onion, finely chopped
1 green pepper, diced
1 small garlic clove, minced
2 cups chicken broth
1 cup uncooked long grain rice
1/2 tsp ground cumin
1/2 tsp chili powder
1 cup canned black beans, rinsed and drained
1 cup bottled salsa

8 (8-inch) flour tortillas
1/2 cup sour cream
1/2 cup bottled salsa


1) Preheat oven to 325°F.

2) Trim visible fat from steaks and set aside.

3) In a large bowl, whisk lime juice, tequila, 2 tbsp vegetable oil, garlic, chili powder, cumin, oregano and pepper. Add steak to marinade, turning to coat well. Marinate covered and chill for at least 2 hours or overnight.

4) Drain marinade from the meat and discard. Pat steaks dry with paper towel and season with 1/2 tsp kosher salt. Cut the meat across the grain, diagonally, into thin, finger-length strips. In a large skillet, heat 1 tbsp oil over high heat. Add sliced steak and stir for 2-3 minutes until desired doneness. Remove beef from skillet and set aside.

5) Add remaining 1 tbsp vegetable oil to skillet over high heat. Add onion, red pepper and yellow pepper, sautéing just until they start to soften, about 4 minutes. Season mixture with 1/2 tsp salt. Add beef, stir to combine and remove from heat.

6) Warm tortillas by sealing them in an aluminum foil packet. Place them in preheated oven for 10 minutes. Keep wrapped until ready to assemble.

7) For the rice, in a large saucepan, heat olive oil over medium heat. Add onions, green peppers and garlic, sauté 3 minutes until vegetables have softened. Stir in chicken broth, rice, cumin and chili powder and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and rice is tender. Remove cover and stir in black beans and salsa.

8) To serve, place a spoonful of rice on the bottom of each warmed tortilla. Top with meat mixture. Add a spoonful of sour cream and salsa. Fold 2 sides of the tortilla in and roll up into a cylinder.

Serves 6-8

Bite Me Bit: “The house does not rest upon the ground, but upon a woman.” –Mexican Proverb

Kick up this marvelous Mexican meal a notch with these Jalapeno Margaritas.


Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.



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