Steak Fajita Bowls with Cilantro-Lime Rice

Ingredients

• 1.5 lbs Flank Steak
• 2 large Bell Peppers
• 1 large Onion
• 2 tbsp Olive Oil
• 2 tbsp Fajita Seasoning
• 1.5 cups Rice
• 0.25 cup Cilantro
• 2 each Lime
• 1 can Black Beans
• 1 can Corn
• 1 large Avocado
• 1 cup Salsa
• 0.5 cup Sour Cream

Instructions

1. 1To prepare the rice, combine the 1.5 cups of rice with 3 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. While the rice cooks, finely chop the 0.25 cup of cilantro and juice 1 lime; once the rice is cooked, fluff it with a fork, then stir in the chopped cilantro and lime juice and set aside, covered, to keep warm.
2. 2Slice the 1.5 lbs of flank steak against the grain into 1/4-inch thick strips. In a medium bowl, combine the sliced steak with 1 tablespoon of olive oil and the 2 tablespoons of fajita seasoning, tossing until the steak is evenly coated. Slice the 2 large bell peppers and the 1 large onion into 1/4-inch thick strips.
3. 3Heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat, approximately 400°F (200°C). Add the seasoned 1.5 lbs of flank steak in a single layer and cook for 3-5 minutes, flipping once, until browned on the outside and an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Remove the steak from the skillet and set it aside on a plate.
4. 4Add the sliced 2 large bell peppers and the sliced 1 large onion to the same skillet. Cook over medium-high heat, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and slightly charred.
5. 5While the vegetables cook, cut the 1 large avocado in half, remove the pit, scoop out the flesh, and slice it into 1/2-inch pieces. Drain and thoroughly rinse the 1 can of black beans and the 1 can of corn under cold water. Cut the remaining 1 lime into wedges.
6. 6To assemble the bowls, divide the cilantro-lime rice evenly among four serving bowls. Top the rice with the cooked 1.5 lbs of flank steak and the cooked 2 large bell peppers and 1 large onion mixture, then add the drained 1 can of black beans and the drained 1 can of corn to each bowl. Arrange the sliced 1 large avocado, 1 cup of salsa, and 0.5 cup of sour cream on top of each bowl, and serve immediately with the lime wedges.

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