Steak and Egg Fajita Bowls

Flavorful skirt steak and bell peppers cooked with fajita seasoning, topped with fried eggs and served over fluffy white rice for a quick and satisfying bowl.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.48/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• Low-Sugar

Tags

• quick
• stir-fry
• savory
• spicy
• fresh
• kid-friendly

Ingredients

• 1.5 pound skirt steak
• 2 tablespoon olive oil (divided)
• 2 tablespoon fajita seasoning
• 1 yellow onion (large, sliced)
• 2 bell peppers (sliced)
• 7 eggs
• 2.5 cup cooked white rice
• 0.25 cup fresh cilantro (chopped)
• 1 lime (wedges)

Instructions

1. Slice the skirt steak against the grain into thin strips. Toss the steak strips with 1 tablespoon of olive oil and the fajita seasoning.
2. Heat a large skillet or cast iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once hot, add the sliced yellow onion and bell peppers. Sauté for 3-5 minutes until tender-crisp.
3. Push the vegetables to one side of the pan. Add the seasoned steak to the other side of the hot skillet. Cook for 3-4 minutes per side for medium-rare, or until desired doneness.
4. While the steak is cooking, in a separate non-stick skillet, fry the eggs sunny-side up, over easy, or however preferred for 2-3 minutes per egg.
5. Serve the sizzling steak and vegetables immediately over cooked white rice. Top each bowl with a freshly fried egg. Garnish with chopped fresh cilantro and serve with lime wedges, if desired.

Notes

To save time, you can pre-slice your vegetables in advance. Ensure the skillet is very hot for a good sear on the steak.

Nutrition (per serving)

• Calories: 480
• Protein: 38.5 g
• Carbohydrates: 38.1 g
• Fat: 19.5 g
• Fiber: 4.2 g
• Sodium: 850 mg
• Saturated Fat: 7.3 g
• Sugar: 3.1 g
• Cholesterol: 290 mg