Steak Fajita Bowl

Crema Recipe: https://raymonds.recipes/recipe/avacado-lime-crema/

Steak Fajita Bowl

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 1 bowl
Calories: 837kcal

Ingredients

The Seasoning

  • 1/2 tbsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

The Rest

  • 2-4 tbsp Avocado Cilantro Lime Crema see recipe instructions above
  • 12 oz Striploin Steak
  • 1/3 medium red pepper sliced
  • 1/3 medium orange pepper sliced
  • 1/3 medium green pepper sliced
  • 1/2 cup spanish onion sliced
  • 3-4 chipotles in adobo sliced
  • 1 tbsp adobo sauce
  • 1/4 cup rice
  • 1 beef bouillon cub
  • 1 6 in corn tortilla sliced
  • limes for serving
  • cilantro for serving
  • hot sauce for serving
  • vegetable oil for cooking
  • 1 tbsp lime juice

Instructions

  • Bring 2 cups water to a boil, dissolve in the beef bouillon cube, add the rice and cook to package directions
  • Combine all seasoning ingredients in a small bowl. Season the steak all over with half the seasoning
  • In a small mixing bowl add the sweet peppers, chipotles, onions, 1 tbsp vegetable oil, the adobo sauce and the other half of the seasoning. Toss thoroughly to coat.
  • Heat coat a medium skillet with some vegetable oil and heat on medium high heat til shimmering, cook steak to desired doneness and remove the steak and set aside to rest.
  • Deglaze the pan with 1 tbsp lime juice, then add the pepper mix and cook, stirring occasionally 4-6 minutes until soft.
  • build the bowl with the rice, peppers, sliced steak and tortillas, top with crema, hot sauce and cilantro, serve with limes

Nutrition

Calories: 837kcal | Carbohydrates: 83g | Protein: 45g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 210mg | Sodium: 6092mg | Potassium: 1557mg | Fiber: 14g | Sugar: 15g | Vitamin A: 6668IU | Vitamin C: 147mg | Calcium: 142mg | Iron: 13mg