Sizzling Steak Fajita Bowl
A grain or rice bowl topped with seared steak, sautéed bell peppers, and onions finished with fajita seasoning. Warm components layered over a base with garnishes and crema.
Ingredients
Method
Slice steak thin against the grain. Slice bell peppers into strips and onion into wedges. Measure out cooked rice and keep warm.
Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add onions and peppers; cook 5–7 minutes until lightly charred and tender. Season with salt and pepper. Transfer to a plate.
Add remaining 1.5 tbsp oil to the skillet and raise heat to high. Working in batches if needed, sear steak 2–3 minutes per side until browned. Return vegetables to pan, add fajita seasoning and lime juice, and toss 1 minute to coat.
Divide warm rice between bowls. Top with steak and vegetable mixture. Sprinkle cilantro and queso fresco over top, then drizzle with sour cream or cilantro-lime crema.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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