Steak Fajita Burrito Bowls
These steak fajita burrito bowls combine juicy seared beef, colorful peppers and onions, seasoned rice, black beans, salsa, and fresh lime for a filling weeknight meal.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups white rice
- 2.25 cups water
- 1.25 pounds flank steak
- 2 medium bell peppers
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1.25 teaspoons kosher salt
- 1 15-ounce can black beans
- 1 cup salsa
- 1 medium lime
Cooking instructions
- Combine the rice, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 23 min) — Low simmer
- Meanwhile, pat the steak dry. Rub it with the chili powder, cumin, and 1/2 teaspoon of the remaining salt. Slice the peppers and onion into strips. (about 5 min) — Room temperature
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steak and sear until browned and medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and rest for 5 minutes. For food safety, cook to at least 145°F and verify with an instant-read thermometer. (about 10 min) — Medium-high heat
- Add the remaining 1 tablespoon oil to the skillet. Add the peppers, onion, and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until lightly charred and tender-crisp, 5 to 7 minutes. (about 7 min) — Medium-high heat
- Drain and rinse the black beans, then warm them in the skillet with the vegetables for 1 to 2 minutes. Slice the rested steak thinly against the grain. (about 2 min) — Medium heat
- Divide the rice among four bowls. Top with the beans, fajita vegetables, sliced steak, and salsa. Squeeze lime over each bowl and serve. (about 3 min) — Warm