Steak Fajita Bowl Recipe
Steak Fajita Bowl
This gluten-free rice bowl is full of summer produce like corn, tomatoes, peppers and so much more.
Serves: 6Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy
Serves: 6
Ingredients
- 3 sweet corn cobs, cut corn from the cobs
- 3 Roma tomatoes, seeded and small diced
- 1⁄4 cup red onion, small diced
- 1 jalapeño, seeded and chopped
- 3 tbsp. lime juice, divided
- 1 1⁄2 tsp. salt, divided
- 2 ripe avocados, peeled and seeded
- 1⁄3 cup sour cream
- 2 tbsp. cilantro, chopped
- 1 tbsp. paprika (sweet or hot for spicy fajitas)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1⁄2 tsp. onion powder
- 2 tsp. avocado oil, divided
- 2 bell peppers, sliced
- 1⁄2 large onion, sliced
- 1 3⁄4 pounds flank steak
- 4 1⁄2 cups long grain white rice, hot and cooked
Directions
- In a medium bowl combine corn, tomatoes, red onion, jalapeño, 1 tablespoon of lime juice and ¼ teaspoon salt. Set aside until ready to serve.
- In a small food processor combine avocado, sour cream, cilantro, ¼ teaspoon salt and remaining 2 tablespoons lime juice. Refrigerate until ready to serve.
- Heat air fryer to 425°F.
- In a small bowl combine paprika, cumin, oregano, garlic and onion powders and remaining 1 teaspoon salt.
- In a bowl toss together peppers, onions, 1 teaspoon oil and 2 teaspoons of spice mixture. Set aside.
- Rub flank steak with remaining 1 teaspoon oil and season with remaining spice mixture.
- Air fry steak for 7 minutes. Flip steak and cook for an additional 4-7 minutes or until internal temperature reaches 145°F or desired doneness. Remove steak from air fryer and allow to stand for at least 5 minutes.
- Add peppers and onions to the air fryer basket. Cook for 7-10 minutes until tender crisp and browned on the edges.
- To serve, slice flank steak into thin strips against the grain.
- Divide rice between serving bowls and top with steak, peppers, onions, corn salsa and avocado cream.
- Refrigerate leftovers.
Serves: 6
Ingredients
- 3 sweet corn cobs, cut corn from the cobs
- 3 Roma tomatoes, seeded and small diced
- 1⁄4 cup red onion, small diced
- 1 jalapeño, seeded and chopped
- 3 tbsp. lime juice, divided
- 1 1⁄2 tsp. salt, divided
- 2 ripe avocados, peeled and seeded
- 1⁄3 cup sour cream
- 2 tbsp. cilantro, chopped
- 1 tbsp. paprika (sweet or hot for spicy fajitas)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1⁄2 tsp. onion powder
- 2 tsp. avocado oil, divided
- 2 bell peppers, sliced
- 1⁄2 large onion, sliced
- 1 3⁄4 pounds flank steak
- 4 1⁄2 cups long grain white rice, hot and cooked
Directions
- In a medium bowl combine corn, tomatoes, red onion, jalapeño, 1 tablespoon of lime juice and ¼ teaspoon salt. Set aside until ready to serve.
- In a small food processor combine avocado, sour cream, cilantro, ¼ teaspoon salt and remaining 2 tablespoons lime juice. Refrigerate until ready to serve.
- Heat air fryer to 425°F.
- In a small bowl combine paprika, cumin, oregano, garlic and onion powders and remaining 1 teaspoon salt.
- In a bowl toss together peppers, onions, 1 teaspoon oil and 2 teaspoons of spice mixture. Set aside.
- Rub flank steak with remaining 1 teaspoon oil and season with remaining spice mixture.
- Air fry steak for 7 minutes. Flip steak and cook for an additional 4-7 minutes or until internal temperature reaches 145°F or desired doneness. Remove steak from air fryer and allow to stand for at least 5 minutes.
- Add peppers and onions to the air fryer basket. Cook for 7-10 minutes until tender crisp and browned on the edges.
- To serve, slice flank steak into thin strips against the grain.
- Divide rice between serving bowls and top with steak, peppers, onions, corn salsa and avocado cream.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Calories | 550 |
| Total Fat | 21g |
| Saturated Fat | 6g |
| Cholesterol | 85mg |
| Sodium | 680mg |
| Total Carbohydrate | 56g |
| Dietary Fiber | 8g |
| Sugars | 7g |
| Protein | 36g |