Steak Fajita Rice Bowls

Ingredients

• 2½ lb flank steak
• 3 bell peppers, assorted colors, sliced
• 2 medium yellow onions, thinly sliced
• 2 tbsp olive oil, divided
• 3 tbsp lime juice, divided
• 3 cloves garlic, minced
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 cups uncooked long-grain rice
• 4 cups water or low-sodium chicken broth
• 1 tbsp tomato paste
• ½ tsp garlic powder
• Chopped cilantro, optional
• Avocado, optional
• Salsa, optional (without raw onion)

Instructions

1. Combine 2 tablespoons lime juice, garlic, chili powder, cumin, smoked paprika, oregano, ½ teaspoon salt, and black pepper. Rub over flank steak and let sit 15–30 minutes while preparing the rice.
2. Rinse rice if desired. Combine rice, water or broth, tomato paste, garlic powder, and remaining ½ teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook according to rice package directions, usually 15–18 minutes. Rest covered 5 minutes and fluff.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook peppers and onions 8–12 minutes until softened and onions are fully cooked; transfer to a bowl.
4. Heat remaining oil in skillet or use a hot grill. Sear flank steak about 4–6 minutes per side, depending on thickness and desired doneness. Use a thermometer to check the center.
5. Rest steak 5–10 minutes, then slice thinly against the grain.
6. Build bowls with seasoned rice, cooked peppers and onions, and sliced steak. Finish with remaining tablespoon lime juice and optional cilantro, avocado, or onion-free salsa.