Category: Beef -

Steak Fajita Bowls     

Ingredients:
GARLIC LIME RICE:
1 tablespoon butter
1 1/2 cups parboiled rice (see notes)
2 teaspoons minced garlic
2 3/4 cup WARM chicken broth
1 pinch salt
3 tablespoons lime juice
1/4 cup chopped cilantro

STEAK MARINADE:
⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped cilantro

FAJITAS:
1 ½ – 2 pounds skirt or flank steak
1 tablespoon oil
2 medium white onions, sliced
2-3 bell peppers

FOR THE STEAK FAJITA BOWLS:
grilled corn, guacamole, pico de gallo, sour cream, grilled veggies, crushed up tortilla chips, salsa, hot sauce, black beans

Preparation:
FOR THE GARLIC LIME RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice does not stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.

STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices.

FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes, season with a pinch of salt and pepper.

Date added: 2018-01-11
Number of visits: 2542