Steak Fajita Bowls
Servings: 4 servings
Calories: 398kcal
Ingredients
- 1 lb raw grass-fed flank steak
- 2/3 cup Lundberg Organic Brown Jasmine Rice cooked according to package directions
- 2/3 cup Badia Fajita Marinade
- 1 small yellow bell pepper, sliced (120 grams)
- 1 small green bell pepper, sliced (120 grams)
- 1/2 medium yellow onion, sliced (50 grams)
- 3 cloves garlic minced
- 1 tsp olive oil
- Optional toppings: guacamole and salsa
Instructions
- Place flank steak in an airtight container and marinate in refrigerator with fajita marinade overnight.
- Remove steak from marinade and grill over medium-high heat for 4-5 minutes per side or until it reaches desired temperature. Allow to rest for 5-10 minutes before slicing against the grain.
- Heat olive oil in a skillet over medium-high heat. Add peppers and onion and sauté until tender.
- Serve grilled steak over rice and veggies. Top with guacamole and salsa, if desired.
Nutrition
Calories: 398kcal | Carbohydrates: 34g | Protein: 35g | Fat: 14g | Sodium: 432mg | Potassium: 544mg | Fiber: 4g | Sugar: 7g