Description
Everything you love about sizzling-platter restaurant fajitas, piled into a bowl over cilantro-lime rice. Thin-sliced flank steak seared hard in a cast iron skillet with charred peppers and onions, finished with a squeeze of lime and served with all the usual suspects — sour cream, guacamole, pico de gallo. The bowl format means you get every component in every bite.
Ingredients
Units
- 1 1/2 lbs flank steak, sliced thin against the grain
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 2 limes, divided
- 3 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup pico de gallo
Instructions
- Season the sliced steak with chili powder, cumin, garlic powder, salt, pepper, and half the lime juice. Let sit 10 minutes.
- Stir cilantro and remaining lime juice into the cooked rice. Set aside.
- Heat 1 tablespoon oil in a large cast iron skillet over high heat until smoking. Sear the steak in batches for 2 to 3 minutes per batch, getting a hard char. Do not stir constantly. Remove and set aside.
- Add remaining oil to the skillet. Cook the peppers and onion over high heat for 4 to 5 minutes, stirring occasionally, until charred and slightly softened.
- Return the steak to the skillet with the vegetables and toss briefly to combine.
- Divide cilantro-lime rice among 4 bowls. Top with the steak and fajita vegetables.
- Serve with sour cream, guacamole, and pico de gallo.
Notes
- High heat and small batches are essential — the steak needs to sear in the pan, not steam in a crowd.
- Flank steak must be sliced thin against the grain. Cut with the grain and you will be chewing each piece for an hour.
- The cilantro-lime rice is a small extra step, but it’s the difference between a skillet dump and an actual composed bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4
- Sodium: 750
- Fat: 20
- Carbohydrates: 44
- Fiber: 4
- Protein: 40
- Cholesterol: 105