Steak Fajita Rice Bowls

Name: Steak Fajita Rice Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb lb Flank steak or sirloin steak; 2 tbsp tbsp Olive oil; juice of 1 lime whole Fresh lime juice; 2 clove Garlic cloves, minced; 1 1/2 tsp tsp Chili powder; 1 tsp tsp Ground cumin; 1/2 tsp tsp Smoked paprika; 1 tsp tsp Kosher salt; 1/2 tsp tsp Black pepper; 1 whole Red bell pepper, sliced; 1 whole Yellow or orange bell pepper, sliced; 1 medium whole Yellow onion, sliced; 1 tbsp tbsp Olive oil for vegetables; 1/2 tsp tsp Kosher salt for vegetables; 1 cup cup Uncooked long-grain white rice; 2 cups cup Water; 1/2 tsp tsp Kosher salt for rice; 2 tbsp tbsp Fresh cilantro, chopped; 1 tbsp tbsp Fresh lime juice for rice; 1 can (15 oz) can Black beans, drained and rinsed (15 oz can); 1 cup cup Pico de gallo; 1 whole Avocado, sliced; 1/2 cup cup Plain Greek yogurt; 1 tbsp tbsp Fresh lime juice for crema; 1 tbsp tbsp Water for crema; pinch pinch Kosher salt for crema

Juicy chili-lime steak with charred peppers and onions, cilantro-lime rice, black beans, fresh pico de gallo and a cool lime-yogurt crema.

Total

80 min

Servings

Level

Medium

Ingredients

1 lb Flank steak or sirloin steak
2 tbsp Olive oil
juice of 1 lime Fresh lime juice
2 clove Garlic cloves, minced
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Smoked paprika
1 tsp Kosher salt
1 tsp Black pepper
1 whole Red bell pepper, sliced
1 whole Yellow or orange bell pepper, sliced
1 whole Yellow onion, sliced
1 tbsp Olive oil for vegetables
1 tsp Kosher salt for vegetables
1 cup Uncooked long-grain white rice
2 cup Water
1 tsp Kosher salt for rice
2 tbsp Fresh cilantro, chopped
1 tbsp Fresh lime juice for rice
1 can Black beans, drained and rinsed (15 oz can)
1 cup Pico de gallo
1 whole Avocado, sliced
1 cup Plain Greek yogurt
1 tbsp Fresh lime juice for crema
1 tbsp Water for crema
pinch Kosher salt for crema

Instructions

Combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt and pepper. Coat steak thoroughly. Refrigerate approximately 30 minutes.

Meanwhile, cook rice according to package directions. Fluff the cooked rice with cilantro and lime juice.

Whisk Greek yogurt, lime juice, water and salt until drizzleable. Refrigerate until needed.

Toss peppers and onions with olive oil and salt. Heat a large cast-iron skillet over high heat.

Cook peppers and onions until tender-crisp with charred edges, approximately 6-8 minutes. Transfer vegetables to a plate.

Remove steak from marinade and pat away excessive surface moisture. Return skillet to medium-high or high heat.

Cook steak to preferred doneness, adjusting time for its thickness. Transfer to a cutting board. Rest 5-10 minutes.

Warm black beans. Slice steak thinly against the grain.

Divide cilantro-lime rice between four bowls. Add black beans, peppers and onions. Add sliced steak.

Top with pico de gallo, avocado and lime-yogurt crema.

Nutrition per serving

620

Calories

47g

Protein

55g

Carbs

24g

Fat

Chef's Notes & Storage

Cutting flank steak against the grain is essential for tenderness. Do not overcrowd the skillet while cooking the vegetables or they will steam rather than char. Food safety: Rest steak 5-10 minutes before slicing.

Part of:High Protein Power