Festival Classic Lunch – Grilled Steak Fajita Bowl with Cilantro-Lime Rice and Chipotle Crema

Allergens

Gluten, Dairy

Ingredients

• 1 lb beef flank steak, thinly sliced
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cups cooked white rice
• 1/4 cup chopped cilantro
• 1 lime, juiced and zested
• 1/2 cup sour cream
• 1 canned chipotle pepper in adobo sauce
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate steak slices with olive oil, salt, and pepper for 30 minutes.
2. Preheat a grill or grill pan over medium high heat. Grill the steak until desired doneness, then set aside.
3. In a separate bowl, combine cooked rice, cilantro, lime juice, and half of the lime zest. Mix well.
4. In another bowl, mix together sour cream, chipotle pepper, and remaining lime zest to create chipotle crema.
5. Assemble the fajita bowls by layering grilled steak, bell pepper, and onion over the cilantro lime rice. Drizzle with chipotle crema and serve.

Chef’s Insight

To achieve the perfect medium-rare doneness, let the steak rest for 5 minutes before slicing.

Notes

Marinate the steak for at least 15 minutes if you're pressed for time but aim for a full 30 minutes for better flavor.