Fajita Steak Bowl

1. 1
   prep · ~15 min

   Make the steak marinade.

   1.In a small bowl, whisk together lime juice, 2 tbsp oil, minced garlic, cumin powder, smoked paprika, chili powder, salt, and black pepper.

   2.Place the flank steak in a shallow dish and pour the marinade over, turning to coat both sides.

   3.Cover and refrigerate for at least 15 minutes at room temperature (or up to 2 hours in the fridge).

   TIPPull the steak out 30 minutes before cooking if refrigerated — it sears better at room temp.
2. 2
   prep · ~20 min

   Cook the cilantro-lime rice.

   1.Bring 3 cups water to a boil in a medium saucepan over high heat.

   2.Add rinsed basmati rice and a pinch of salt. Stir once, reduce heat to low, cover tightly.

   3.Simmer undisturbed for 15 minutes until water is absorbed.

   4.Remove from heat, let sit covered 5 minutes, then fluff with a fork.

   5.Fold in chopped cilantro and 1 tbsp lime juice. Keep warm.

   TIPDon't lift the lid while rice cooks — trapped steam is key to fluffy grains.
3. 3
   prep · ~5 min

   Make the fresh tomato salsa.

   1.In a small bowl, combine diced tomatoes, finely diced onion, jalapeno, chopped cilantro, 1 tbsp lime juice, and a pinch of salt.

   2.Stir gently to combine. Set aside to let flavors meld.
4. 4
   grill · ~15 min

   Grill the marinated flank steak.

   1.Heat a grill pan or outdoor grill over high heat until smoking hot. Lightly brush with oil.

   2.Remove steak from marinade and let excess drip off. Place on the hot grill.

   3.Cook for 5-6 minutes per side for medium-rare (internal temp 130-135°F), or 7-8 minutes for medium (135-145°F).

   4.Transfer steak to a cutting board and rest 8 minutes before slicing.

   TIPAlways slice flank steak against the grain — it breaks up the muscle fibers and keeps every bite tender.
5. 5
   saute · ~6 min

   Char the peppers and onions.

   1.While the steak rests, heat 1 tbsp oil in a large skillet over high heat.

   2.Add sliced bell peppers and onions. Spread them in a single layer.

   3.Let them sit undisturbed for 2 minutes to get a good char, then toss.

   4.Cook 5-6 minutes total until softened with charred edges. Season with a pinch of salt.

   TIPHigh heat and not crowding the pan is the secret — you want char, not steam.
6. 6
   prep · ~3 min

   Slice the steak against the grain.

   1.After resting, slice the flank steak into thin strips across the grain.

   2.The slices should be about ¼-inch thick. Arrange on a plate and drizzle any juices from the cutting board over the top.
7. 7
   assemble · ~4 min

   Assemble the fajita steak bowls.

   1.Divide warm cilantro-lime rice evenly among four bowls.

   2.Top each with sliced steak, a generous portion of charred peppers and onions.

   3.Add a scoop of fresh tomato salsa and sliced avocado.

   4.Tuck a lime wedge on the side of each bowl.
8. 8
   serve

   Serve immediately with lime wedges.

   Squeeze fresh lime juice over the bowl just before eating. The acidity brightens the charred steak and balances the rich avocado.

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