Do you like that picture quality? That’s called “I don’t have great lighting and I really decided this was blog-worthy immediately after making it at 7pm.” #sorrynotsorry
One of the more interesting things my husband has ever said to me was, “are you sure you’re not Latina?” after making burrito bowls once. (Side note – I’m not, but my cousins are half-Cuban, which I know is not the same thing.) We eat a lot of Mexican-inspired dishes (as they’re more or less naturally gluten free), so I took this as a huge compliment. This meal is really quick to prepare once you’re done slicing vegetables and is tasty and filling to boot. The husband also says I put the nearly Mexican restaurant to shame. #winning
Steak Fajita Bowls
Created by: Ashley (me)
- 2 tablespoons vegetable oil, divided
- 1 medium yellow onion, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 small-ish zucchini, cut into 1/2-inch moon-shaped chunks
- 8 oz (preferably grass-fed) steak
- 1 tsp taco seasoning
- 4 cubes frozen cilantro
- Garlic salt, salt, and cumin to taste.
- 1 bag of boil-in-bag white or brown rice
- 1/2 of a lime
- Prepare rice according to package directions, add in 2 cubes of frozen cilantro (equal to 2 tsp of fresh cilantro) and 1/4 of a lime’s worth of juice. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a large saute pan. Add in all vegetables and season with garlic salt and cumin.
- Then, slice steak against the grain into 1/2 x 2 inch chunks. Season with taco seasoning and salt. Heat other 1 tablespoon of oil in a small saute pan and sear steak so there’s no more pink on the outside (a little pink on the inside is fine).
- Once vegetables are starting to carmelize, squeeze in 1/4 of lime’s worth of juice and 2 cubes of frozen cilantro (or 2 tsp fresh cilantro).
- Layer in a bowl starting with rice, then veggies, then steak.
- Top with favorite taco toppings.