Grass-fed Steak Fajita Bowls
These quick and easy steak fajita bowls are ready in under 20 minutes making them the perfect summer weeknight meal! Plus, made with grass-fed beef you can ensure you are eating the best quality local beef and one of the most nutrient dense meals around.
- one grass-fed striploin steak
- one tsp olive oil
- one red bell pepper, thinly sliced
- one green bell pepper, thinly sliced
- one red onion, thinly sliced
- one tsp chilli powder
- one tsp cumin
- one tsp paprika
- one tsp sea salt
- one head romaine lettuce, roughly chopped
- one cup frozen corn, thawed
- one avocado, sliced
- one cup salsa
- one handful cilantro, chopped
- one lime, cut into wedges
- one jalapeño, sliced (optional)
1. Season the steak with a generous pinch of salt and pepper on both sides.
2. Heat a grill pan to medium-high heat and place the steak in the pan to cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to cook 3 to 5 minutes for medium-rare (internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
3. Once cooked, removed the steak from the pan, set aside and allow to rest at least 5 minutes before slicing.
4. While the steak is resting, cook the vegetables. In the same pan you cooked the steak, on medium heat, add bell peppers, onion and olive oil. Stir to ensure the vegetables are well coated.
5. Sprinkle the vegetables with chilli powder, cumin, paprika and sea salt. Toss the vegetables in the pan with thongs or a spoon to ensure they are well coated in the spices. Allow to cook 3-4 minutes until tender.
6. Once the vegetables are cooked, assemble the bowls. Split the romaine lettuce, corn and vegetable mixture between the two bowls.
7. Thinly slice the steak into long strips and divide between the two bowls.
8. Top each bowl with ½ sliced avocado and dollop of salsa, and season with a sprinkle of coriander, sliced jalapeños (optional for extra heat) and a wedge of lime.
Note: For the best results allow your steak to sit uncovered and come to room temperature before adding it to the grill; a cold steak is more likely to stick to the grill pan and burn.