The Pioneer Woman Tasty Kitchen
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Steak Fajita Bowl with Cilantro Lime Rice

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Level: Easy

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Description

Steak fajitas + cilantro lime rice = this yummy steak fajita bowl! Recipe includes how to marinate flank steak and how to make cilantro lime rice!

Ingredients

  • 2 pounds Flank Steak
  • ½ cups Lime Juice, Divided
  • ¼ cups Pineapple Juice No Sugar Added
  • 2 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons Olive Oil, Plus More For Cooking Steak
  • 2 cloves Garlic, Minced, Divided
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • ½ teaspoons Crushed Red Pepper Flakes
  • 3-¼ teaspoons Sea Salt, Divided
  • 1 teaspoon Black Pepper, Divided
  • ½ cups Chopped Cilantro, Divided
  • 1-½ cup Brown Rice
  • 3 cups Low Sodium Chicken Broth, Plus More As Needed
  • 1  White Onion, Sliced
  • 1  Poblano Chile, Sliced
  • 2  Red Bell Peppers, Sliced
  • 1  Green Bell Pepper, Sliced
  • 2 whole Avocados
  • 1 cup Cooked Black Beans, Rinsed And Drained
  • Pico De Gallo, To Serve

Preparation

In a large bowl or ziplock bag, combine flank steak with half of the freshly squeezed lime juice, no sugar added pineapple juice, low sodium soy sauce, olive oil, half of the minced garlic, ground cumin, smoked paprika, red pepper flakes, 1 teaspoon sea salt, half of the ground black pepper, and half of the chopped fresh cilantro. Place in the fridge for a minimum of 30 minutes, up to 8 hours.

To make the cilantro lime brown rice, combine uncooked brown rice, remaining minced garlic, low sodium chicken broth, 1 teaspoon sea salt, and 2/3 of the remaining freshly squeezed lime juice in a deep stock pot. Bring to a simmer. Cook until liquid is completely absorbed by the rice and the rice is tender, about 20–30 minutes. Then toss in remaining freshly chopped cilantro and stir to combine.

Once the steak is marinated, heat 1 tablespoon olive oil over medium-high heat in a large skillet until hot. Add marinated steak, cooking on both sides until cooked through, about 4–6 minutes per side.

Remove the steak from the pan and set aside to rest. Slice into thin slices against the grain.

In the same pan, add sliced white onion, sliced poblano pepper, sliced red bell peppers, sliced green bell pepper, 1 teaspoon sea salt, and remaining ground black pepper. Toss to combine. Cook over medium-high heat until the bell peppers and onion are tender, about 4–6 minutes.

To make a quick guacamole, combine a couple ripe avocados, remaining freshly squeezed lime juice, and remaining sea salt. Mash together.

To assemble the steak fajita bowl, start by adding cilantro lime brown rice to your bowl, followed by the sliced steak, no salt added black beans, bell pepper and onion mixture, pico de gallo or whatever salsa you prefer, and then top it all off with fresh guacamole.

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