Ingredients
Scale
- 1.5 lbs flank steak
- 12 oz corn (grilled or frozen)
- 1 cup cherry tomatoes, quartered
- 1 red onion, diced
- 3 bell peppers (various colors), sliced
- 2 cups cilantro lime rice
- 2–3 tablespoons chicken broth, more if needed
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1–2 jalapeños, diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce (use Tamari for gluten-free)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1–2 tablespoons cilantro, chopped (optional)
Instructions
- Prepare the salsa by mixing corn, tomatoes, jalapeños, onion, lime zest and juice, cilantro, salt, and pepper in a bowl. Adjust seasoning to taste.
- Marinate the flank steak with olive oil, lime juice and zest, chili powder, cumin, garlic, soy sauce, and salt for at least 30 minutes.
- Sear the marinated steak in a hot skillet for about 4-5 minutes on each side until browned; let it rest before slicing.
- In the same skillet, sauté sliced onions and bell peppers with chicken broth and fajita seasoning until tender.
- Assemble your bowls by layering cilantro lime rice, steak slices, sautéed veggies, salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 6g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 95mg