VNiceFood

The Chipotle Steak Fajita Bowls I Make for Quick Weeknight Dinners

The Chipotle Steak Fajita Bowls I Make for Quick Weeknight Dinners
Prep
30 min
Cook
15 min
Total
55 min
Serves
4
Calories
684 kcal
Protein
49.00 g
Carbs
70.00 g
Fat
24.00 g

Ingredients

  • 1.5 poundsSirloin Steak (or flank steak)
  • 1/4 cupOlive Oil or Avocado Oil
  • 1 eachLime (juiced)
  • 1/2 cupChipotle Peppers in Adobo Sauce (I used the full 7 oz can)
  • 4 clovesGarlic (mashed)
  • 2 teaspoonsCumin
  • 2 teaspoonsOregano
  • 1 teaspoonGround Black Pepper
  • 3 eachBell Peppers (sliced into thin strips)
  • 1 eachRed Onion (sliced thin)
  • 3/4 cupCanned Corn (optional)
  • 1 cupBlack Beans (canned)
  • 1 cupBaby Tomatoes (halved)
  • 1 headRomaine Lettuce (chopped super thin)
  • 1 cupJasmine Rice (cooked)
  • 1 cupGuacamole (store bought or homemade)

Instructions

  1. 1

    Prepare the marinade: Combine steak, olive oil, lime juice, chipotle peppers, garlic, cumin, oregano, and black pepper in a bowl. Rub the steak well with the marinade and refrigerate for at least 30 minutes.

  2. 2

    Slice the bell peppers, onions, and tomatoes while the steak is marinating, and prepare the rice.

  3. 3

    Heat a cast iron skillet. Once hot, add the steak and cook for 4-5 minutes, then flip and cook for another 4-5 minutes. Adjust time for preferred doneness.

  4. 4

    Remove steak from the pan and let it rest for 10 minutes before slicing.

  5. 5

    Sauté the vegetables in the pan with leftover marinade until softened, about 3-5 minutes.

  6. 6

    Assemble bowls with rice, romaine lettuce, corn, black beans, baby tomatoes, fajita vegetables, sliced steak, and a scoop of guacamole. Serve immediately.