Description
A delicious and customizable bowl filled with marinated flank steak, sautéed veggies, and vibrant corn salsa served over cilantro lime rice.
Ingredients
Scale
- 12 ounces corn kernels (grilled, boiled, or frozen)
- 1 cup cherry tomatoes (quartered)
- 1–2 jalapeños (diced, seeds removed)
- ½ red onion (diced)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- ½ cup cilantro (roughly chopped)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon chili powder (optional)
- ¼ teaspoon cumin (optional)
- 1 ½ pounds flank steak
- ¼ cup olive oil
- ⅓ cup fresh lime juice (approx. 2 limes)
- Zest of 2 limes
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon garlic (minced)
- 1 tablespoon soy sauce (use Tamari for gluten-free)
- ½ red onion (sliced)
- ½ yellow onion (sliced)
- 3 bell peppers (sliced; red, green, orange)
- 2 tablespoons fajita seasoning
- Kosher salt and ground black pepper (to taste)
- Cilantro lime rice
- Cilantro lime sauce
- Homemade guacamole or avocado chunks
- Tomatoes or blender salsa
- Sour cream (regular or dairy-free)
- Lime wedges
- Fresh cilantro
Instructions
- Make Corn Salsa: In a medium-sized bowl, combine the corn, diced cherry tomatoes, jalapeños, red onion, lime zest, lime juice, chopped cilantro, kosher salt, and ground black pepper. Mix everything well. Taste and adjust seasoning if needed.
- Prepare Steak: Pat the steak dry with paper towels. Season both sides with kosher salt and ground black pepper. Let it sit while you prepare the marinade.
- Marinate Steak: Mix olive oil, fresh lime juice, lime zest, chili powder, ground cumin, minced garlic, soy sauce, and a pinch of salt. Pour over the flank steak, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes.
- Cook Steak: Heat a skillet over medium-high heat and add oil. Place the marinated steak in the pan and sear for 4-5 minutes per side for medium-rare. Let the steak rest for about 10 minutes after cooking.
- Cook Veggies: In the same skillet, add sliced garlic, onions, and bell peppers. Season with fajita seasoning and sauté until tender and caramelized, about 6-8 minutes.
- Serve: Assemble the bowls by layering cilantro lime rice, then slices of flank steak, sautéed veggies, corn salsa, and your choice of toppings like guacamole, sour cream, and cilantro.
Notes
Use Tamari to make this recipe gluten-free. Marinating the steak longer enhances its flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg
Keywords: fajita bowl, steak fajitas, Mexican recipes, customizable bowl