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Steak Fajita Burrito Bowls

This seasoned steak which is pan-seared with bell peppers and onions and served up bowl style with your favorite toppings. Make it a full meal with with rice, lettuce, corn, salty cheese, and your favorite corn chips. This colorful and fresh steak fajita bowl is simple to make and full of flavor. A fun any-night-of-the-week dinner or a great option for a festive occassion. It's a big hit in our house!


Start with the a Farm Kid & Co Top Round Steak; this is often referred to as a fajita steak.  A round steak is a beef steak from the “round”, the rear leg of the beef. The round is divided into cuts including the eye (of) round, bottom round, and top round. A budget friendly cut, it is perfect for fajitas or stir fry! You'll want to thinly slice it. Sometimes this cut of meat is very lean, so if you're worried about it being too dry, try marinating the steak overnight. I suggest Frontera's Classic Fajita Sauce (which is also a total short cut to make amazing, quick fajitas!).


This recipe uses Tajin seasoning. I love to use Tajin seasoning as the spice mix. The flavor is delicious and the spice level, just right. Have you tried it? I discovered it this winter on a trip to Phoenix. After her soccer game, Evie and I went hunting a sweet treat. We ended up at a Mexican ice cream shop where I tried a delicious mango sorbet, which, with my limited Spanish I somehow agreed would be too sweet if not amended. The adorable shop owner hit that treat with a dash of Tajin seasoning. I was skeptical at best and likely made that face - the one my girls call my "judgy" look - while trying to smile. One bite in, however, and my taste buds were having a real fiesta. Amazingly, it was incredible! When in Rome... so when making a Mexican dish... you get where this story is going, right - I'm a convert.







Ingredients:

2 tablespoon avacado oil or olive oil

1 ½ pounds Top Round Steak, thinly sliced and marinated

2 tablespoons smoked paprika

2 teaspoons chili powder or Tajin

2 teaspoons cumin

salt and black pepper, to taste

2 cloves garlic, chopped

1 yellow onion, sliced

3 bell peppers, sliced

4 cups cooked rice (substitute Kirkland cilantro rice microwaveable)

3 cups grilled corn kernels (substitute )

½ cup crumbled cotija cheese

shredded lettuce, diced tomatoes, avocado or guac, jalapeños, cilantro, and chips for serving



Directions:

  1. In a large skillet, combine the oil, steak, paprika, chili powder (or Tajin), cumin, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the garlic. Cook 1 minute, then remove everything from the skillet.

  2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.

  3. Add the steak back to the skillet with the peppers and toss to combine.

  4. Spoon the meat and peppers over the bowls of rice. Top with lettuce and grilled corn. Sprinkle the corn with chili powder or Tajin, too. Crumble the cheese over each bowl. Top with your choice of goodies such as tomatoes, avocado, jalapeños, and cilantro. Enjoy!






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