Name: Steak Fajita Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound skirt steak, thinly sliced against the grain; 2 tablespoons olive oil, divided; 3 tablespoons fajita seasoning (or mix of chili powder, cumin, garlic powder); 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 large red onion, thinly sliced; 2 cups cooked rice (preferably long grain); Juice of 2 limes, divided; 1/2 cup fresh cilantro, chopped, plus more for garnish; 1 avocado, sliced; 1/2 cup sour cream; 1/4 cup pickled jalapeños (optional)

Instructions

Marinate the steak

In a large bowl, combine the sliced steak with 1 tablespoon olive oil, 2 tablespoons fajita seasoning, and juice of 1 lime. Toss to coat evenly and let marinate for at least 10 minutes (or up to 2 hours in the refrigerator for more flavor).
Prepare the cilantro lime rice

Mix the cooked rice with the juice of 1 lime and 1/4 cup chopped cilantro. Season with salt to taste and keep warm until serving.
Cook the vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions, season with 1 tablespoon fajita seasoning, and cook for 5-7 minutes until softened but still slightly crisp. Remove from skillet and set aside.
Cook the steak

In the same skillet, increase heat to high. Add the marinated steak in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes until seared and cooked to medium-rare, turning once. Remove from heat.
Assemble the bowls

Divide the cilantro lime rice among 4 bowls. Top each bowl with seared steak slices and sautéed peppers and onions. Add sliced avocado to each bowl.
Add the toppings

Dollop sour cream on each bowl, sprinkle with remaining cilantro, and add pickled jalapeños if desired. Serve immediately while still warm.

Steak Fajita Bowl

Ingredients

Instructions

Nutritional Information