Steak Fajita Bowls with Corn Salsa

Super fresh, zesty flavors come together in this delicious and colorful steak fajita recipe!

We recommend serving this over rice, cauliflower rice, quinoa, with tortillas or all wrapped up in a buritto! You can't go wrong!

Steak Fajita Bowls with Corn Salsa

4 Servings | Prep time: 30 min Cook time: 20 minutes.

Notes: I love the refreshing zesty flavors of this dish. For an added punch try adding lime, cilantro and jalapeño to the rice for a spicy side dish!

Ingredients:

Steak:

• 1 1/2 lb flank steak

• 1 tsp chili powder

• 1/4 tsp each garlic powder, onion powder, dried oregano

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tbsp lime juice

• 1/2 tbsp each liquid aminos, lime juice, fresh lime zest

Fajita veggies:

• 2 bell peppers, sliced into strips

• 1/2 onion, sliced into strips

• 1/2 tbsp taco seasoning (or the same dry seasonings as the steak)

• 1/2 tbsp avocado or olive oil

Corn Salsa:

• 1 cup cherry tomatoes, quartered

• 1/4 red onion, diced

• 1/2 jalapeño, diced

• 1 cup cooked corn, fresh cut off the cob (my preference) or frozen

• 2 cloves garlic, minced

• 1/2 cup cilantro, chopped

• Salt and pepper

• 1/2 tbsp olive oil

• 1/2 tbsp red wine vinegar

• 1 tbsp lime juice

For topping:

• Rice, Avocado, Greek yogurt/Sour cream

Directions:

1. At least 30 minutes or up to 24 hours before cooking add all of the steak marinade ingredients to a gallon sized bag along with the steak. Place in fridge to marinate, removing 30 minutes before cooking.

2. Combine all corn salsa ingredients together in a bowl and set aside, this can be done in advance as the flavors will only improve as they marinate.

3. Preheat oven to 400F. Combine fajita veggies with seasoning and oil and arrange on a baking sheet. Bake about 20 minutes or until veggies have softened.

4. While the veggies cook, heat a cast iron or grill over high heat with avocado oil or other high smoke point oil. Sear the flank steak for 5 minutes, until a crust forms on the outside of the steak. Flip and sear another 5 minutes or until an internal temperature of 120 deg F. Remove and set aside on a plate covered loosely with foil for 5-10 minutes. Slickly thinly across the grain for serving.

5. Assemble bowls with rice, sautéed veggies, steak and topped with toppings of choice, I opted for plain greek yogurt, avocado, cilantro and a fresh lime wedge.

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