Fiery Tex-Mex Grilled Steak Fajita Bowl

Allergens

Soy (potentially in fajita seasoning)

Ingredients

• 2 beef sirloin steaks (6 oz each)
• 1/4 cup fajita seasoning
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 1 lime, cut into wedges
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked white rice or cauliflower rice
• 2 tbsp olive oil

Instructions

1. Season both sides of the steaks with fajita seasoning and let them sit at room temperature for 20 minutes.
2. Preheat your grill to medium high heat. Brush the grates with olive oil to prevent sticking.
3. Grill the steaks until they reach desired doneness, about 4 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Slice into strips.
4. In a large skillet over medium heat, cook the bell peppers and onions with olive oil until tender. Season with salt and pepper to taste.
5. Assemble the fajita bowls by dividing rice or cauliflower rice, steak strips, cooked vegetables, avocado slices, cherry tomatoes, and cilantro among two bowls. Squeeze lime juice over each bowl.

Chef’s Insight

Marinate the steaks for added flavor and tenderness.

Notes

For a vegetarian option, replace beef sirloin steaks with portobello mushrooms or grilled tofu.