Fajita Steak and Rice Bowl

My Fajita Steak and Rice Bowl combines tender marinated steak, sautéed peppers and onions, and fluffy rice, all topped with your favorite fixings. It’s an easy and customizable dish that brings the sizzle of fajitas into an incredible bowl format.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 561 kcal per serving

Ingredients

¼ cup - Lime juice
⅓ cup - Water
2 tablespoons - Olive oil
4 cloves - Garlic
1 tbsp - Worcestershire sauce
2 teaspoons - Soy sauce
2 teaspoons - Cumin
2 teaspoons - Chili powder
1 tsp - Salt
¼ tsp - Black pepper
4 - Certified Angus Beef strip steaks
2 tablespoons - Butter
2 tablespoons - Olive oil
2 - Yellow onions
2 - Bell peppers
3 teaspoons - Fajita Seasoning
¼ cup - Water
4 cups - Cilantro lime rice
Your favorite fajita toppings

Instructions

Place all marinade ingredients into a small food processor.
Pulse until garlic is finely chopped.
Transfer marinade to a zipper bag.
Add Certified Angus Beef strip steaks to bag.
Refrigerate for 2-8 hours.
Heat a large cast iron skillet over medium-high heat.
Add 1 tablespoon of butter and 1 tablespoon of olive oil
When butter has melted, add onions and cook until they soften and start to brown, about 10 minutes.
Add remaining tablespoon of butter and olive oil to the skillet.
Add peppers and Fajita Seasoning and cook until peppers soften and start browning, about 5 minutes.
Add water to skillet and stir.
Remove skillet from heat.
Meanwhile, grill steak to desired doneness.
Allow steak to rest for 3 minutes before slicing.
Slice steak against the grain into strips.
To assemble fajita bowls, place 1 cup of Cilantro Lime Rice in each bowl.
Top each bowl with peppers and onions and steak slices.
Add any of your favorite fajita toppings.

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