Melissa’s Menu: Steak fajita power bowls

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If you’re a fan of fajitas, you know there is something so satisfying about watching a sizzling plate of grilled meats and veggies come out from the kitchen at your favorite Mexican restaurant. It looks amazing, it smells amazing and it even sounds amazing. For this week’s Melissa’s Menu, I decided to share a recipe that allows you to bring the magic of fajitas home—and it’s got all of the delicious flavors with only a fraction of all the added salts and fats. These steak fajitas are not only extremely easy to make, but they’re very satisfying and yummy. They are perfect for either lunch or dinner and can be a great on-the-go meal if you’re packing a lunch. Trust me, this recipe manages to capture all of the enticing flavors of a fajita in one protein-packed bowl.  

Ingredients 

  • 2 tablespoons of vegetable oil, divided 

  • 1/2 yellow onion, sliced into half moons 

  • 2 bell peppers, thinly sliced 

  • Kosher salt 

  • Freshly ground black pepper 

  • 1 pound of skirt steak, cut into ½ inch slices 

  • Juice of 1/2 lime 

  • 1/2 teaspoon of cumin 

  • 1/2 teaspoon of chili powder 

  • 4 cups of cooked brown rice 

  • 1 cup of black beans, drained and rinsed 

  • 1 cup of frozen corn, warmed 

  • 1 avocado, thinly sliced 

  • 1 tablespoon of finely chopped cilantro, for garnish 

  • Sour cream, for serving 

 Directions 

In a large skillet over medium heat, heat one tablespoon of vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until the onions are translucent and peppers are tender, for about  seven to 10 minutes. Remove from skillet. Add the remaining vegetable oil and let it heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let it sit for a minute or so to get a nice sear, then cook to your preference, which is about another five minutes for medium-well steak. Remove from skillet. To build the bowls, start with about one cup of rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn. Garnish with cilantro and drizzle with sour cream. Serve. The total cooking and prep time is roughly 30-45 minutes. 


Melissa Scrivani is the associate life editor for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.

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