Ingredients
Scale
- 1 pound Skirt Steak or Flank Steak
- 1 large Red Bell Pepper, thinly sliced
- 1 large White Onion, thinly sliced
- 2 tablespoons Fajita Seasoning mix
- 2 tablespoons Olive Oil, divided
- 1 cup Cooked Cilantro-Lime Rice
- 1/4 cup Salsa or Pico de Gallo
- 1 Lime, cut into wedges
Instructions
- Step 1: Slice the skirt steak thinly against the grain. In a medium bowl, toss the steak slices with 1 tablespoon of the olive oil and the fajita seasoning until the meat is thoroughly coated.
- Step 2: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak and sear for 3-4 minutes until cooked through and nicely browned. Remove the steak from the pan and set it aside, covering loosely with foil.
- Step 3: Add the sliced bell pepper and onion to the same skillet, using the residual steak drippings and heat. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly caramelized.
- Step 4: Begin assembling the bowl by placing the cooked cilantro-lime rice in the bottom of a serving bowl. Layer the sautéed peppers and onions over the rice, and then arrange the cooked steak slices on top of the vegetables.
- Step 5: Finish and Serve: Garnish the steak fajita bowl with a spoonful of salsa or pico de gallo and a squeeze of fresh lime juice from one of the wedges before serving immediately.
Notes
- Store leftover steak, rice, and sautéed vegetables separately in airtight containers for up to 3 days; keep fresh salsa and lime wedges separate until serving to maintain freshness.
- For the best texture, quickly reheat the steak and vegetables together in a hot skillet instead of using the microwave, which tends to dry out the seasoned meat.
- To make this bowl truly deluxe, incorporate some healthy fats by adding a dollop of sour cream or Greek yogurt and a few slices of fresh avocado.
- Always slice the skirt or flank steak thinly against the grain before cooking; this crucial step shortens the muscle fibers, guaranteeing a tender, easy-to-chew bite every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American