Description
Delicious and hearty flank steak fajita bowls layered with rice, veggies, and toppings.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup olive oil, plus more for cooking
- 1 lime, juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 pinch black pepper
- 3 bell peppers, any color, cored and thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 pinch salt
- 1 cup white rice, uncooked
- 1 cup frozen corn
- 4 cups lettuce, roughly chopped
- 1/2 cup pico de gallo, or salsa
- 1/2 cup guacamole
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl or ziploc bag, combine the steak marinade ingredients: olive oil, lime juice, minced garlic, salt, and pepper, and whisk until well combined. Add the steak, stir to coat in the marinade, and set aside to marinate while you prepare the other ingredients.
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- On a cutting board, using a sharp knife, slice the onion and bell pepper into thin strips. Then transfer the veggies to a medium bowl, add the chili powder, paprika, cumin, garlic powder, and salt, and toss until well combined. Set aside.
- In a large cast-iron skillet or pan on medium-high heat, warm a drizzle of olive oil, then add the steak (discarding any excess marinade), and cook for 5-8 minutes per side until browned and the internal temperature is cooked to your liking: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, or 150–155°F for medium-well. Once cooked, transfer the steak to a cutting board and allow it to rest for 5-10 minutes while you finish the other ingredients.
- In the same pan used to cook the steak, on medium heat, add the sliced bell peppers and onions and cook for 3-4 minutes, stirring frequently, until lightly tender and slightly browned. Once cooked, remove from the heat and set aside.
- Once the steak has rested, using a sharp knife, cut the steak against the grain into thin slices.
- Once all of the components are ready, serve the bowls. Layer the bottom of each bowl with cooked rice, then shredded lettuce, sliced steak, sautéed peppers and onions, corn, pico de gallo, guacamole, sour cream, chopped cilantro, and a lime wedge.
- Any leftover rice, steak, onions, and peppers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.
Notes
- This recipe can be easily customized by adding other vegetables.
- To keep things fresh, use high-quality ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 100mg