Flank Steak Fajita Bowl

Name: Flank Steak Fajita Bowl
Prep time: PTM
Ingredients: 1 lb grass-fed flank steak; 1 u00bd tsp sea salt; 1 tsp granulated garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tsp chipotle chili powder; 2 tbsp extra-virgin olive oil, divided; 1 yellow onion, sliced into half-moons; 2 bell peppers (any color), sliced into strips; 1 cup cherry tomatoes, halved; 2 cups cooked quinoa; Salsa Verde; 1 bunch cilantro, chopped; 6 fresh mint leaves, chopped; 2 cloves garlic, minced; u00bc tsp red pepper flakes; u00bd tsp sea salt; 3 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil

Beef, Pork & Lamb, Main

August 21, 2024

4 servings

Ingredients

1 lb grass-fed flank steak

1 ½ tsp sea salt

1 tsp granulated garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp ground cumin

2 tsp chipotle chili powder

2 tbsp extra-virgin olive oil, divided

1 yellow onion, sliced into half-moons

2 bell peppers (any color), sliced into strips

1 cup cherry tomatoes, halved

2 cups cooked quinoa

Salsa Verde

1 bunch cilantro, chopped

6 fresh mint leaves, chopped

2 cloves garlic, minced

¼ tsp red pepper flakes

½ tsp sea salt

3 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

Directions

1Season the steak with salt, garlic powder, onion powder, paprika, cumin, and chili powder. Pour 1 tbsp olive oil on top and rub over steak. Place in the refrigerator and marinate for 1 hour.

2Make the salsa verde. Mix all ingredients together in a bowl. Set aside.

3Turn the grill on to high heat and close the lid.

4Place a sauté pan on medium heat with 1 tbsp olive oil. Add the sliced onion and peppers and sauté for 5-7 minutes. Turn off the heat and set aside to cool.

5Open the top of the grill and scrub with a grill brush. Turn heat down to medium. Place flank steak on the grill at an angle for 2 minutes, then turn the opposite way (cross-hatch, on the same side) for 3 more minutes, flip over, and repeat. Take off the grill and rest on a plate for 5 minutes. Slice steak against the grain at an angle into thin slices.

6Place ½ cup of quinoa on each bowl. On top, add a few tomatoes, onions, and peppers. Place 4 oz steak in each bowl and drizzle 1 tbsp of salsa verde on top. Enjoy!

7Place in an airtight container and refrigerate up to 4 days.

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Nutrition Facts

Calories589

Protein44g

Sugar1g

Total Fat29g

Total Carbohydrates38g

Dietary Fiber5g

Flank Steak Fajita Bowl

Ingredients

Directions

Nutrition Facts

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