Easy Steak Fajita Bowl
Ingredients
Marinade
- 2 tablespoons extra-virgin olive oil
- Juice of 4 limes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon TACO & FAJITA blend
- 2 cloves garlic, minced or grated
Steak and vegetables
- 2 pounds skirt or flank steak
- 2 red bell peppers, sliced
- 1 large yellow onion, sliced
Serving components
- 1 batch Cilantro Cauli-Rice
- Sliced avocado
- Pico de gallo
- Chopped fresh cilantro leaves
- Lime wedges
Preparation
Make the marinade by whisking together the olive oil, lime juice, salt, pepper, spice blend, and garlic in a large glass baking dish.
Place the steak in the baking dish with the marinade and massage the marinade into it, then cover and refrigerate for at least 20 minutes or up to overnight.
Preheat a grill or grill pan to high heat.
Cook the steak for 3 to 5 minutes per side, depending on thickness and desired doneness, then set aside to rest for 10 minutes.
While the steak is resting, grill the sliced bell peppers and onion until they are soft and have grill marks, about 5 minutes, turning as needed, or cook them in a skillet with a bit of olive oil, salt, and pepper.
Slice the steak against the grain into thin strips.
Prepare Cilantro Cauli-Rice according to its recipe
Divide the cauli-rice among 4 bowls, place the steak strips on top, add the grilled peppers and onion, then top with sliced avocado, pico de gallo, fresh cilantro, and squeeze lime wedges over the top.
