Description
A delicious and hearty dish featuring grilled steak, sautéed peppers and onions, and fresh pico de gallo served over rice.
Ingredients
Scale
- 1 lb flank steak, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked rice
- 1 cup pico de gallo
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add steak strips and season with chili powder, cumin, garlic powder, salt, and black pepper. Cook for 4-5 minutes until browned. Remove from skillet.
- In the same skillet, add remaining olive oil, bell peppers, and onion. Sauté for 5-6 minutes until tender.
- Return steak to the skillet and mix with vegetables. Cook for another 2 minutes.
- Divide rice into bowls and top with the steak and vegetable mixture.
- Garnish with pico de gallo, lime wedges, and cilantro if desired. Serve immediately.
Notes
- Marinate the steak for 1-2 hours for extra flavor.
- Use a cast-iron skillet for better searing.
- Adjust spice levels by reducing or increasing chili powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: steak fajita bowls, pico de gallo, Mexican dinner, easy beef recipe