Steak Fajita Bowls combine marinated flank steak, sautéed peppers and onions, and cilantro lime rice in a hearty, customizable meal packed with bold flavor.
Ingredients
1 1/2 pounds flank or skirt steak
2 tablespoons olive oil
3 tablespoons fresh lime juice
3 cloves garlic minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups cooked long grain rice
1/4 cup chopped fresh cilantro
1 red bell pepper sliced
1 yellow bell pepper sliced
1 green bell pepper sliced
1 medium yellow onion sliced
1 cup black beans drained and rinsed
1 cup corn kernels
1 avocado sliced
1/2 cup sour cream or Greek yogurt
1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
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In a bowl whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
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Coat steak with marinade and refrigerate for at least 30 minutes.
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Cook rice according to package directions and stir in cilantro and a squeeze of lime.
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Heat a skillet over medium high heat and sear steak 3 to 5 minutes per side until desired doneness.
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Rest steak 5 to 10 minutes, then slice thinly against the grain.
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In the same skillet sauté bell peppers and onion until tender and lightly charred.
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Assemble bowls with rice, sliced steak, vegetables, black beans, and corn.
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Top with avocado, sour cream, and shredded cheese before serving.