Beef Fajita Bowls with Cilantro Lime Rice

Step 1: Marinate the Steak

In a large bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, and salt. Add the sliced flank steak and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 lb flank steak, sliced

Step 2: Cook the Rice

In a medium saucepan, combine the rice, water, cilantro, lime juice, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and keep warm.

• 1 cup rice
• 2 cups water
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon salt

Step 3: Cook the Steak

Heat a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until browned and cooked to your liking. Remove the steak from the skillet and set aside.

• Marinated steak from Step 1

Step 4: Cook the Vegetables

Add the sliced bell peppers and onion to the skillet and cook for 5-6 minutes, or until tender and lightly charred.

• 1 bell pepper, sliced
• 1 onion, sliced

Step 5: Assemble the Bowls

Divide the cilantro lime rice among four bowls. Top with the cooked steak, sautéed peppers and onions, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.

• Cooked rice from Step 2
• Cooked steak from Step 3
• Sautéed vegetables from Step 4
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges