Sirloin Steak Fajita Bowls with Cilantro-Lime Rice and Roasted Bell Peppers
15min
25min
5
420
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Chef's Note
For extra flavor, marinate the sliced steak in the taco seasoning for 30 minutes before cooking if you have time. The leftover sirloin reheats beautifully with this quick sauté method without becoming tough or dry.
Tags
Ingredients
1 lb leftover tip sirloin roast, sliced
2 large red bell peppers
2 medium tomatoes, diced
1 medium white onion, sliced
2 cups long grain white rice
1/2 cup fresh cilantro, chopped
2 whole limes
2 tablespoons taco seasoning
1 large avocado, sliced
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Cook 2 cups rice according to package directions, usually 15-20 minutes.
- 3
While rice cooks, core and slice 2 red bell peppers into 1/2-inch strips.
- 4
Peel and slice 1 medium white onion into 1/2-inch strips.
- 5
Toss bell peppers and onions with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a baking sheet.
- 6
Roast vegetables in the oven for 15 minutes, stirring halfway through, until edges begin to char.
- 7
Meanwhile, dice 2 tomatoes and set aside.
- 8
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- 9
Add 1 lb sliced sirloin steak to the hot skillet and sprinkle with 2 tablespoons taco seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 10
Sauté the meat for 3-5 minutes until heated through and slightly crispy on edges.
- 11
When rice is done, fluff with a fork and stir in juice from 1 lime and 1/3 cup chopped cilantro. Season with salt to taste.
- 12
To assemble bowls: place cilantro-lime rice at the base, top with roasted peppers and onions, seasoned steak, diced tomatoes, and sliced avocado.
- 13
Garnish with remaining chopped cilantro and serve with lime wedges from the second lime.
Nutrition Information (per serving)
420
28g
45g
15g
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