Steak & Veggie Fajita Bowls

Steak & Veggie Fajita Bowls
Servings: 4 Active Time 20 mins Total Time 35 mins

Make It

1. Preheat the broiler. Cut a 1-lb. skirt steak, trimmed of fat, crosswise into thirds, season with tsp. each kosher salt and pepper, and sprinkle with 1 Tbs. fajita spice rub on all sides. Spread 1 thinly sliced red onion, 1 thinly sliced red sweet pepper and 1 thinly sliced yellow sweet pepper in a large foil-lined 15x10x1-inch baking pan. Toss with 1 Tbs. olive oil, 1 tsp. fajita spice rub, and 1/4 tsp. each salt and pepper. Arrange the steak pieces over the vegetables. Broil 4 to 5 inches from the heat until the steak is browned on top, about 5 to 6 minutes. Flip the steak pieces over, stir the veggies and broil again until the steak is lightly browned and cooked to your liking (140 degrees F for medium), about 3 to 5 minutes longer.

2. Transfer the steak to a cutting board and let rest. Whisk 1/2 cup sour cream with 1/2 tsp. lime zest, 1 tsp. lime juice, and 1 Tbs. water. Slice the skirt steak thinly against the grain. Serve it with the broiled vegetables over 2 cups cooked whole grains (such as quinoa) divided among 4 bowls. Garnish with shredded cheddar cheese, avocado slices and the lime crema. Serve with hot sauce, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 530, Fat, total (g): 28, chol. (mg): 90, sat. fat (g): 10, carb. (g): 41, Monounsaturated fat (g): 14, Polyunsaturated fat (g): 2, Trans fatty acid (g): 1, fiber (g): 6, sugar (g): 6, pro. (g): 29, vit. A (RE): 175, vit. C (mg): 125, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 10, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 83, Cobalamin (Vit. B12) (µg): 3, sodium (mg): 528, Potassium (mg): 836, calcium (mg): 78, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.