Description
Sink your teeth into these sizzling Steak Fajita Bowls that pack a protein punch and bring the fiesta to your dinner table in under 30 minutes.
Ingredients
Scale
- 1.5 lbs flank or skirt steak, sliced against the grain into thin strips
- 3 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 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, sliced
- 2 tablespoons olive oil
- 2 cups long-grain white rice
- 3 cups water or low-sodium chicken broth
- 2 tablespoons lime juice
- ½ cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 avocado, sliced (optional)
- ½ cup plain Greek yogurt (optional)
- ¼ cup shredded cheese (optional)
- Fresh cilantro leaves (optional)
- Lime wedges (optional)
Instructions
- Combine olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper in a large bowl. Add sliced steak, coat evenly, and marinate for at least 30 minutes.
- Rinse rice until water runs clear. Cook with water or broth in a covered saucepan for 15-18 minutes until tender. Let sit covered for 5 minutes, then fluff and stir in lime juice, cilantro, and salt.
- Heat a large skillet over high heat. Add 1 tablespoon oil and cook marinated steak in batches for 2-3 minutes per side. Remove to a plate and tent with foil.
- In the same pan, add remaining oil and cook bell peppers and onions for 5-7 minutes until slightly charred but still crisp-tender.
- Assemble bowls by dividing rice among four bowls, topping with steak and vegetables, and adding optional toppings like avocado, Greek yogurt, cheese, cilantro, and lime wedges.
- For storage, keep components separate in airtight containers for up to 3 days. Reheat steak gently with a splash of water to prevent drying out.