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A colorful Steak Fajita Bowl with sliced flank steak, peppers, onions, and avocado over cilantro lime rice.

Steak Fajita Bowl

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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 tablespoons olive oil, divided
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large bell peppers, sliced into strips
  • 1 medium red onion, sliced
  • 2 cups cooked long-grain white rice
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime zest
  • 15 oz canned black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 1 large avocado , sliced

Method
 

  1. In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
  2. Toss the sliced steak in the marinade and refrigerate for 30 minutes.
  3. In a separate bowl, combine the cooked rice with lime zest and fresh cilantro.
  4. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat.
  5. Add bell peppers and onions to the skillet and sauté for 6 minutes until tender and charred; remove and set aside.
  6. Increase heat to high, add the marinated steak in a single layer, and sear for 3 minutes per side until browned.
  7. Divide the cilantro rice into four bowls.
  8. Top each bowl with steak, sautéed vegetables, black beans, corn, and avocado slices before serving.