Steak Fajitas with Black Beans and Spicy Red Rice

  • Active Time 25m
  • Total Time 1h 10m
  • Rating ****

Serves 4

Fajitas mean "belts" in Spanish, referring to the strips of meat that are usually marinated and grilled. Although the popular fajitas are often thought of as Mexican, they originated in the San Antonio region of Texas during the 1800s. The flavor of fajitas will be enhanced if you plan ahead and marinate them over night. Here we use sirloin rather than the traditional skirt steak, which is a tougher cut; leaner cuts are typically used for especially tender, tasty fajitas. To simplify this recipe, serve this dish with just flour tortillas rather than rice; you can also substitute guacamole, diced tomatoes or Pico de Gallo salsa for the beans. Serve with grated cheese and chopped onion on the side if you wish.


  • For Marinade and Steaks:
  • 1 bottle dark beer, such as Negra Modelo or Dos Equis
  • 1 jalapeno chile, minced
  • 6 scallions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1/4 cup chopped fresh cilantro
  • Pinch of ground cumin
  • Pinch of dried oregano
  • 4 top sirloin steaks, about 8 ounces each, sliced into thin strips about 3 inches long and 1/2 inch wide
  • 3 cups cooked black beans
  • For Rice:
  • 1/2 teaspoon dried ground oregano
  • 1/2 teaspoon ground cumin
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 onions, minced
  • 1 1/2 cup white rice, rinsed in cold water and drained
  • 3 1/2 cups water
  • 1 1/2 tablespoon pure red chile powder
  • 3/4 teaspoon salt
  • For Fajitas:
  • 2 tablespoons peanut oil
  • 1 red onion, sliced
  • 1 poblano chile or green bell pepper, seeded and julienned
  • 1 red bell pepper, seeded and julienned
  • Salt
  • Pepper
  • Juice of 1 orange
  • Juice of 1 lime
  • 8 flour tortillas
  • For Garnish:
  • Chopped fresh cilantro leaves
  • 1/4 cup (4 tablespoons) sour cream
  • 1 avocado, pitted, quartered, and sliced
  • 1 lime, cut into wedges


FOR MARINADE AND STEAKS: Thoroughly mix together all the marinade ingredients in a glass dish. Add the sliced sirloin and toss together to coat thoroughly. Cover and marinate for at least 4 hours and preferably overnight in the refrigerator. Remove the dish from the refrigerator and let sit at room temperature for at least 1 hour before cooking.

Prepare the beans and keep warm.

TO PREPARE RICE: Place the oregano and cumin in a dry, heavy skillet and toast over low heat, stirring frequently, for about 1 minute, until fragrant. Set aside. Melt the butter in a sauté pan or skillet. Add the garlic and onions, and sauté over medium-low heat for 8 minutes, until soft. Stir in the rice, water, chile powder and salt, and bring to a boil. Cook for 2 minutes, lower the heat to a simmer, and cover the pan. Simmer the rice for 25 minutes, until the liquid is absorbed. Remove the pan from the heat and let stand for 5 minutes. Keep warm. Fluff with a fork before serving.

TO PREPARE FAJITAS: Heat the oil in a heavy-bottomed skillet. Remove the meat from the marinade, drain, and pat dry. Place the marinated steak in the hot pan and sauté for 3 minutes, stirring frequently, until browned. Remove the meat from the pan and keep warm. Add the red onion, poblano chile and red bell pepper to the same pan, season with salt and pepper, and sauté over medium-high heat for 4 minutes, until soft. Add the sautéed steak, orange juice and lime juice, and toss together.

Warm the tortillas on a griddle or in a dry skillet. Place in a basket and cover with a towel to keep warm. Place the beans and rice in separate serving dishes and garnish with cilantro.

TO SERVE: The guests should transfer some of the rice and beans to their plates. Then they should take a warm tortilla, place some of the fajita mixture in the center, and garnish with the sour cream and cilantro. A little of the avocado and sprinkling with a lime wedge should be added. After the tortilla has been rolled up, it can be eaten by hand. (Serve 2 tortillas per person.)

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5210

nutrition information per serving

1625 calories; 49g total fat; 168mg cholesterol; 1788mg sodium; 204g carbohydrates; 27g fiber; 83g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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