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Fajita Rice Bowls

Ingredients

Scale
  • !Marinade
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 Tbsps. Worcestershire sauce
  • 2 Tbsps. vinegar
  • 2 cloves garlic, chopped
  • 2 Tbsps. cilantro, chopped
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. Ancho pepper
  • 1/2 tsp. red pepper flakes
  • 2 tsp. soy sauce
  • !Steak
  • 1 1/2 lbs. flank steak
  • !Vegetables
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion sliced
  • 8 oz. button mushrooms, sliced
  • 2 Tbsps. olive oil
  • 2 Tbsps. freshly squeezed lime juice
  • !To Serve
  • 4 servings brown rice, cooked according to package directions
  • avocado
  • cilantro
  • sour cream
  • cheese
  • salsa
  • more lime for squeezing over the top

Instructions

  1. Stir together all marinade ingredients until well combined.
  2. Pour over steak and refrigerate for two hours.
  3. Grill steak over medium high heat about three minutes on each side or until it reaches your desired doneness. We like ours medium rare, so you may need to cook it longer if you don’t or if your piece of meat is thicker than ours was.
  4. Saute vegetables in olive oil until tender.
  5. Season vegetables to taste with salt and pepper.
  6. Squeeze lime juice over vegetables and toss to coat.
  7. To serve, layer rice, vegetables, and steak in a bowl.
  8. Top with any or all of the serving toppings.