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Fajita Bowl with Cilantro Rice

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Fajita Bowl with Cilantro Rice

Fajita Bowl with Grilled Onions and Peppers and Cilantro Rice

Kenneth
Tips for success: The secret to tender cuts of steak is cutting across the grain. You can take the cheapest cut of beef and if you cut it against the grain it will melt in your mouth.
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Total Time 35 mins
Course Main Course
Servings 4 persons
Calories 484 kcal

Equipment

  • Chef knife
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • 4 quart pot
  • 8 quart pot
  • Grill pan or Large skillet
  • Baking sheet
  • Small bowl

Ingredients
  

Cilantro Rice:

  • ¼ onion chopped small
  • ½ teaspoon dry oregano
  • ¼ teaspoon kosher salt
  • 2 cups low sodium chicken stock
  • 2 cups minute brown rice
  • ¼ cup cilantro chopped fine

Mexican Flank:

  • ¼ cup lime juice
  • 1 lb. flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 tablespoon dry oregano

Grilled Onions and Peppers:

  • 2 tablespoons avocado oil
  • 1 large onion sliced medium
  • 2 red bell peppers sliced medium
  • ¼ teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon unsalted butter

Instructions
 

  • Preheat oven, turn on the heat to medium in a 4-quart pot add the onion, cook for 1 minute, stirring occasionally, add dry oregano and kosher salt, stir once or twice, add the chicken stock and brown rice, bring back to a boil, cover and reduce heat to medium cook for 10 minutes. Once rice is finished, add the cilantro, stir to fluff and steam for 5 minutes.
  • In a small dish add the lime juice, dip flank in juice making sure both side are covered. In a small bowl mix the garlic powder, onion powder, kosher salt, black pepper, cumin and oregano. Liberally season both sides of flank. Turn on the heat to medium-high in a large skillet spray with cooking spray for 2 seconds, cook flank for 2 minutes on each side. Transfer to a foiled lined baking sheet, pop in the oven for 20 minutes. Remove from the oven and rest for 10 minutes. Slice steak in small to medium strips.
  • Turn on the heat to medium in the same large skillet you cooked the flank in add avocado oil, onion, bell peppers, kosher salt, black pepper and garlic powder, cook for 5-8 minutes, stir in the butter.
  • Serve 4 oz. of flank with 4 oz. cilantro rice and 2 oz. of onions and peppers per serving. You can serve with 1 tablespoon yogurt-lime sauce.

Notes

Preheat oven to 325 degrees

Nutrition

Calories: 484kcal
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