Steak Fajita Bowl with Cilantro Lime Rice

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.