Steak Fajita Bowl

Slice protein against the grain into thin strips (about 1/4 inch). Cut bell peppers and red onion into thin strips. Mince garlic. Squeeze lime juice into a small bowl.

If grain is not yet cooked, prepare your choice of base (basmati rice, quinoa, farro, etc.) according to package directions and keep warm.

Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add protein strips in a single layer. Season with fajita seasoning and cook 2–3 minutes per side until browned (do not overcrowd the pan; work in batches if needed). Transfer to a plate.

In the same skillet, add remaining 1.5 tbsp olive oil. Add onion and bell pepper strips; sauté for 4–5 minutes until softened and lightly charred, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.

Return protein to the skillet with vegetables. Drizzle with lime juice and toss to combine. Cook 1 minute to warm through. Taste and adjust seasoning with additional fajita seasoning, salt, or lime juice as desired.

Divide warm grain base between serving bowls. Top with fajita protein and vegetable mixture, distributing evenly.

Garnish each bowl with sliced avocado, crumbled cotija cheese, fresh cilantro, and a lime wedge. Drizzle with cilantro-lime crema if using. Serve immediately with lime wedges on the side.