Steak Fajita Bowls with Cilantro Lime Rice

• 1 ½ pounds skirt steak, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cups cooked cilantro lime rice
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Optional: Sour cream, salsa, avocado slices

Steps

1. 1 In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper to create the steak marinade.
2. 2 Toss the sliced steak with the marinade and let sit for 10 minutes.
3. 3 Heat a large skillet over medium-high heat and cook the steak until browned and cooked through, about 4-5 minutes.
4. 4 Remove steak and set aside. In the same skillet, sauté the bell peppers and onions until softened, about 5 minutes.
5. 5 Prepare cilantro lime rice if not already made.
6. 6 Divide the rice among 4 bowls. Top with steak, sautéed veggies, a squeeze of lime, and cilantro.
7. 7 Serve with optional sour cream, salsa, or avocado slices.

Equipment

• Large skillet
• Cutting board
• Chef's knife

Variations

• Substitute chicken for steak to make Chicken Fajita Bowls.
• Add black beans to the rice for extra protein.

Substitutions

• If skirt steak isn't available, flank steak works well as a substitute.
• Use pre-made cilantro lime rice for a time-saver.

Pairings

• A cold cerveza or a zesty margarita complements this dish perfectly.

Nutrition

Tips

• For a quicker prep, ask your butcher to slice the skirt steak for fajitas.
• If you prefer a spicier kick, add diced jalapeños with the peppers and onions.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep moist.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a fresh side salad or warm corn tortillas on the side for a complete meal.

FAQ