Steak Fajita Bowl

Ingredients

• •700 g flank steak
• •3 tbsp olive oil
• •2 tsp chili powder
• •1.5 tsp ground cumin
• •1 tsp smoked paprika
• •1 tsp garlic powder
• •0.5 tsp onion powder
• •1 tsp each salt and black pepper
• •2 lime, juiced
• •3 bell peppers (mixed colours), sliced
• •1 large yellow onion, sliced into half-moons
• •1.5 cups long-grain white rice
• •3 cups chicken broth
• •0.25 cup fresh cilantro, chopped
• •2 ripe avocados
• •1 cup cherry tomatoes, quartered
• •0.25 cup red onion, finely diced
• •1 jalapeño, seeded and minced
• •0.5 cup sour cream
• •1 tbsp chipotle peppers in adobo, minced
• •1 cup shredded Mexican cheese blend
• •1 can (540 ml) canned black beans, warmed
• •4 lime wedges, for serving

Directions

1. 1Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, lime juice, and 2 tbsp olive oil; rub all over flank steak and let sit 15 minutes at room temperature.
2. 2Cook rice in chicken broth until fluffy; stir in chopped cilantro, salt, and a squeeze of lime juice.
3. 3Heat a cast-iron skillet or grill pan over high heat until smoking hot; sear steak 3–4 minutes per side for medium-rare, then transfer to a cutting board and rest 8 minutes.
4. 4In the same pan, add remaining 1 tbsp olive oil; cook sliced peppers and onions over high heat, stirring occasionally, 6–8 minutes until blistered and slightly charred.
5. 5While steak rests, mash avocados with a fork; stir in diced red onion, jalapeño, lime juice, and salt to make a chunky guacamole.
6. 6Stir together sour cream and minced chipotle to make chipotle crema.
7. 7Combine cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt for a quick pico de gallo.
8. 8Slice steak thinly against the grain.
9. 9Divide cilantro-lime rice among 4 bowls; layer with black beans, charred peppers and onions, sliced steak, guacamole, pico de gallo, and shredded cheese; drizzle with chipotle crema and serve with lime wedges.

💡 Slicing the steak against the grain (perpendicular to the muscle fibres) is essential for tenderness — look for the lines running down the meat and cut across them. Resting the steak 8 minutes before slicing locks in the juices. For a budget option, substitute skirt steak or inside round steak.

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