Hearty Fajita Meal Prep

One of our favorite experiences is gathering in the kitchen with friends and family, surrounded by laughter and the aroma of delicious food. As we prep everything together, the kids play outside, and we enjoy the warm, sunny days of Laredo. Once the grill is fired up, everyone hangs out outside, catching up and enjoying each other's company. There's something truly special about coming together to enjoy a delicious carne asada, and today's SC Lunch Box recipe captures that spirit perfectly. This meal prep includes Mexican Rice, Fajitas (Steak Strips), and Caramelized Onions & Peppers. Let's dive into the recipe!

Mexican Rice

Ingredients

1 cup white long grain rice

1 tbsp tomato paste

1 tbsp chili powder

1 tbsp cumin

1 tbsp Knorr granulated bouillon, tomato with chicken flavor

1/4 cup diced tomato

1 tsp salt

2 cups water

Directions

1. Rinse the rice under cold water until the water runs clear.

2. In a medium-sized pot, combine the rice, tomato paste, chili powder, cumin, bouillon, salt, and olive oil and mix until fully incorporated and rice is translucent.

3. Add the water and diced tomato and stir well to ensure the tomato paste is fully dissolved.

4. Bring the mixture to a boil over medium-high heat.

5. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

6. Fluff the rice with a fork and set it aside.

Fajitas (Steak Strips)

Ingredients

1 lb New York Strip (sirloin or your preferred cut)

4 tbsp melted, room temp olive oil butter

Salt and pepper to taste

Grilling Directions

1. Preheat your grill to medium-high heat.

2. Brush the steak strips with the melted olive oil butter, and season with salt and pepper.

3. Add steaks to grill and cook until golden browned, about 4 to 5 minutes. Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

4. Remove from the grill and let rest for a few minutes before slicing into thin strips.

Stovetop/Oven Directions

1. Preheat your oven to 400°F (200°C).

2. Heat a large skillet over medium-high heat and add a bit of olive oil.

3. Brush the steak strips with the melted olive oil butter, and season with salt and pepper.

4. Sear the steak strips in the skillet for about 2-3 minutes on each side until browned.

5. Transfer the skillet to the oven and cook for an additional 5-10 minutes, depending on the thickness of the steak strips and your preferred doneness.

6. Remove from the oven and let rest for a few minutes before slicing into thin strips.

Caramelized Onions & Peppers

Ingredients

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 tbsp olive oil butter

A pinch of salt

Directions

1. Heat a large skillet over medium-high heat.

2. Add the olive oil butter to the skillet and let it melt.

3. Add the sliced onions and bell peppers to the skillet.

4. Cook, stirring occasionally, for about 10-15 minutes until the vegetables are tender and caramelized.

5. Season with a pinch of salt to taste.

Assembly

1. In your meal prep containers, start with a generous serving of Mexican rice.

2. Add a portion of the sliced steak strips on top of the rice.

3. Top with a mix of caramelized onions and bell peppers.

4. Seal the containers and store them in the refrigerator. These meals should stay fresh for up to 4 days.

This hearty and flavorful meal prep is perfect for busy parents who need a quick lunch for work or who want to bring a taste of home into their kids' lunchboxes. The combination of savory steak, aromatic rice, and sweet, caramelized vegetables is sure to be a hit with the whole family. Enjoy your cooking and happy meal prepping!