Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Steak Fajita Bowls

By Leave a Comment

Print Recipe

Steak Fajita Bowls

Grilled steak, sauteed veggies, authentic Mexican rice, black bean and corn salsa, guacamole, and cilantro lime crema all in one fantastic bowl, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 6

Ingredients

BLACK BEAN AND CORN SALSA:

  • 1 (14 oz.) can black beans rinsed and drained
  • 2 c. frozen corn kernels
  • 1 sm. red bell pepper seeded and chopped
  • 1/2 sm. red onion chopped
  • 1 1/2 tsp. ground cumin
  • 1 tsp. Tabasco
  • 1 lime juiced
  • 1 T. vegetable oil
  • Salt and pepper to taste

GUACAMOLE:

  • 3 ripe avocados mashed
  • 1 lime juiced
  • 1/2 c. diced red onion
  • 3 T. fresh chopped cilantro leaves
  • 2 Roma or plum tomatoes diced
  • 1 tsp. minced garlic
  • Salt and freshly ground black pepper to taste

CILANTRO LIME CREMA:

  • 1/2 c. crema or sour cream
  • 1 T. fresh lime juice
  • 2 T. freshly chopped cilantro
  • 1 tsp. minced garlic
  • 1 pinch kosher salt

MEXICAN RICE:

  • 2 T. vegetable oil
  • 1 c. jasmine white rice uncooked
  • 2 c. chicken or beef broth
  • 1 (10 oz.) can diced tomatoes with green chilies un-drained
  • 1 T. minced onion
  • 2 tsp. good quality chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

STEAK MARINADE:

  • 1 ½-2 lbs. flank steak
  • 1/4 c. olive oil plus more for the pan
  • zest of 2 limes
  • 1/3 c. fresh lime juice (approx. 2 limes)
  • 1/2 tsp. good quality chili powder
  • 1/2 tsp. ground cumin
  • 1 T. minced garlic
  • 1 T. soy sauce use Tamari for gluten-free
  • 1/4 tsp. kosher salt
  • 1–2 T. cilantro chopped (optional)

VEGGIES:

  • 2–3 T. chicken broth more if needed
  • 1 T. minced garlic
  • 1/2 red onion sliced
  • 1/2 yellow onion sliced
  • 3 bell peppers red, green, orange, seeded and sliced
  • 2 T. fajita seasoning
  • kosher salt and ground black pepper to taste

FOR SERVING:

  • Corn and Black Bean Salsa
  • Guacamole or avocado chunks
  • Cilantro Lime Crema or sour cream
  • Cilantro Lime Rice or Mexican Rice
  • Lime wedges
  • Fresh chopped cilantro for garnish

Instructions

  • BLACK BEAN AND CORN SALSA: In a large bowl, gently toss all ingredients until combined. Let stand at least 15-30 minutes to allow the corn to fully defrost and the flavors to marry. The corn will place a quick chill on the salad as it defrosts. Cover and place in the refrigerator if not using right away.
  • GUACAMOLE: Slice each avocado in half lengthwise, remove the seed and peel off the skin.
  • Smash the avocado in a bowl, add lime juice, onion, cilantro, tomatoes, and garlic, mix well. Season with salt and pepper to taste. Cover and refrigerate for 1 hour to allow the flavors to combine.
  • CILANTRO LIME CREMA: Add all the ingredients to a food processor fitted with a chopping blade. Blend on high until you reach a smooth consistency (with bits of cilantro) scraping down the sides as needed. Taste the crema, adding more lime juice, cilantro, or salt depending on your taste. Pour into a jar, cover, and refrigerate until ready to use.
  • MEXICAN RICE: Heat vegetable oil over medium heat in a large pan or skillet. Add rice and sauté until the rice is lightly browned. Carefully, add the chicken broth, canned tomatoes, minced onion, chili powder, salt, and pepper; stir to combine. Cover and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from the heat, fluff with a fork and keep warm.
  • STEAK: Pat dry the steak with paper towels. Season lightly with salt and pepper, pressing the salt and pepper into the meat. Place the steak in a gallon size zip top bag or glass baking dish and set aside.
  • STEAK MARINADE: In a small bowl, whisk together the 1/4 cup olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt, and fresh cilantro (if using) until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
  • TO COOK THE STEAK: Heat a large cast iron skillet over medium-high heat. Add 1-2 tablespoons olive oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak, discard marinade.
  • Place the steak in the skillet and sear for 4-5 minutes per side and then 1-2 minutes per side until the internal temperature at the thickest part of the steak reaches 130-135 degrees for medium-rare (use a meat thermometer for accuracy). Turn down the heat, as needed, if your skillet gets too hot and/or add a little extra oil if the pan is too dry to avoid burning. Remove the steak from the skillet and place on a cutting board, loosely cover with foil, and rest for 10 minutes while you cook the veggies.
  • VEGGIES: Place the same skillet over medium-high heat and add 2-3 tablespoons of chicken broth to deglaze the pan, use a spatula to scrape up the bits from the bottom of the pan. Add the garlic, onions, bell peppers and the fajita seasoning. Stir to combine. Add additional broth or olive oil to pan if you feel it is getting a bit dry.
  • Sauté for approximately 8-10 minutes or until the peppers are tender but firm or until you have reached your desired doneness. Taste and add any additional salt or pepper, to taste.
  • TO SERVE: Slice the steak against the grain into thin slices or chunks. To each bowl add Mexican or Cilantro Lime Rice, Black bean and Corn Salsa, steak, veggies, guacamole or avocado chunks, Cilantro Lime Crema or sour cream, fresh cilantro, and lime wedges.

Speak Your Mind

Recipe Rating