Southwest Skirt Steak Fajitas with Cilantro-Lime Rice

Name: Southwest Skirt Steak Fajitas with Cilantro-Lime Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound skirt steak; 2 tablespoon olive oil; 2 limes (juiced and zested); 2 teaspoon chili powder; 1 teaspoon garlic powder; 0.5 teaspoon dried oregano; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 yellow onion (thinly sliced); 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 1 cup brown rice (uncooked); 2 cup vegetable broth; 0.25 cup fresh cilantro (chopped); 8 flour tortillas (small); 0.5 cup Monterey Jack cheese (shredded); 1 avocado (diced); 0.25 cup light sour cream; 1 cup corn kernels (fresh or frozen); 1 Roma tomato (diced)

Tender strips of marinated skirt steak seared with colorful bell peppers and onions, served with zesty cilantro-lime rice and a fresh corn and tomato salsa for a vibrant, satisfying meal.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 4
Cuisine: Mexican
Difficulty: Medium
Cost: $8.96/serving

Dietary

High-Protein
Nut-Free
Egg-Free
Low-Sugar

Ingredients

1.5 pound skirt steak
2 tablespoon olive oil
2 limes (juiced and zested)
2 teaspoon chili powder
1 teaspoon garlic powder
0.5 teaspoon dried oregano
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
1 yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1 cup brown rice (uncooked)
2 cup vegetable broth
0.25 cup fresh cilantro (chopped)
8 flour tortillas (small)
0.5 cup Monterey Jack cheese (shredded)
1 avocado (diced)
0.25 cup light sour cream
1 cup corn kernels (fresh or frozen)
1 Roma tomato (diced)

Instructions

Slice the skirt steak against the grain into 1/4-inch strips. In a bowl, combine the steak strips with 1 tablespoon olive oil, lime juice, lime zest, chili powder, garlic powder, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and let marinate for at least 15 minutes while preparing other ingredients.
Cook brown rice according to package directions using 1 cup uncooked brown rice and 2 cups water or vegetable broth. Once cooked, fluff with a fork and stir in 2 tablespoons of chopped fresh cilantro and the zest of half a lime. Set aside, keeping warm.
While the rice cooks, prepare the corn and tomato salsa: In a small bowl, combine the corn kernels and diced Roma tomato. Season with a pinch of salt and a squeeze of lime juice. Set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced yellow onion and bell peppers. Sauté for 5-7 minutes, until tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables from the skillet and set aside.
Increase heat to high. Add the marinated steak to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Season with the remaining 1/4 teaspoon salt.
Return the sautéed vegetables to the skillet with the steak and toss to combine.
Warm the flour tortillas according to package instructions (microwave, oven, or skillet).
Serve the steak and vegetable mixture with the cilantro-lime rice, warm tortillas, and corn and tomato salsa. Offer shredded Monterey Jack cheese, diced avocado, and light sour cream as optional toppings.

Notes

Leftovers can be stored in airtight containers for up to 3 days. Reheat the steak and vegetables gently on the stovetop or in the microwave. The cilantro-lime rice is also excellent cold or reheated. If you prefer a bit more heat, add a pinch of cayenne pepper to the steak marinade.

Nutrition (per serving)

Calories: 816
Protein: 46.5 g
Carbohydrates: 92.6 g
Fat: 24.6 g
Fiber: 4.8 g
Sodium: 1735 mg
Saturated Fat: 9.8 g
Sugar: 9.4 g
Cholesterol: 111 mg