Alrighty, friends! Another crazy healthy recipe you can either use for dinner or even as meal prep for your delicious lunches for the week is coming right at’cha! These steak fajita bowls are quick to assemble, are bursting with all the fajita flavors you love, and can be customized to whatever you’d like to have inside each bowl. For us? We went big and topped ours with all the works!
First, you start off with some juicy steak. The secret is in the chimichurri sauce. It’s a soft mixture of cilantro and other spices that are rubbed over all the meat as a marinade, but also as a sauce to slather on at the end to take the flavors up yet another notch.
I know it’s still a little early (in Utah, anyway) for grilling season, so what we usually do is use an inside grilling skillet (looks like a cast iron pan but has grates at the bottom to give you those lovely grill lines), flip on the oven hood fan, and grill away!
Next, after grilling up the steak, you cook your classic fajita peppers right in the same skillet. It soaks up all that grilled flavor and really makes the dish go from awesome to HOLY CRAP I SHOULD HAVE MADE THIS YEARS AGO. Yep.
Add in some brown rice, corn, avocado, pico de gallo, peppers, green onions, shredded lettuce, a squeeze of lime and…
…your mouth is already watering, my friends.
Steak Fajita Bowls
makes 4 bowls
1 lb skirt steak
1/2 C fresh cilantro, packed
1 Tablespoon dried oregano
1 teaspoon minced garlic
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
3 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 Tablespoon fresh lime juice
1 red onion, sliced
1 red pepper sliced
1 yellow pepper, sliced
1 green pepper, sliecd
3 cups brown rice, cooked
2 avocados, sliced
1 cup corn kernels
2 cups sliced green leaf lettuce
3/4 cup pico de gallo
1. In a food processor, blend together cilantro, oregano, garlic, red pepper flakes, vinegar, oil, and fresh lime juice. Blend until smooth to create chimichurri mixture.
2. Add skirt steak to a large ziploc bag or flat pyrex with half the mixture. Set the other half aside for later. Mix around until steak is completely coated, and let marinate for 30 minutes at least. Cook brown rice if you haven’t yet. 🙂
3. In a large grilling skillet, heat to medium heat and grill steak for about 5 minutes on the first side, and 2 minutes on the the other side. Slather on the reserved chimichurri mixture. Let rest for a few minutes before slicing into.
4. Add olive oil to skillet and toss in red onion, peppers, and salt and pepper. Saute on medium heat for about 5 minutes until tender.
5. To assemble the bowls, Add in the brown rice, green lettuce, avocados, peppers, corn, beef, picco de gallo, etc. Enjoy!