Steak Fajita Rice Bowls Tossed in Salsa Fresca Olive Oil Blend

Juicy strips of steak, charred bell peppers, tender onions, fluffy rice, and crisp cilantro come together in a bowl that feels bright, bold, and deeply satisfying. Salsa Fresca Infused Olive Oil Blend layers fresh tomato, herb, and zesty vegetable notes through the steak and vegetables so every bite tastes lively and clean. It’s the kind of dinner that works beautifully for a busy weeknight, a casual family dinner, or easy entertaining when you want big flavor without fuss.

Garden Infuzions

Steak Fajita Rice Bowls Tossed in Salsa Fresca Olive Oil Blend

Steak Fajita Rice Bowls Tossed in Salsa Fresca Olive Oil Blend bring seared steak, charred peppers, tender onions, warm rice, and bright pico-style flavor together in one colorful, satisfying bowl.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons Salsa Fresca Infused Olive Oil Blend
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium red onion sliced
• 2 cups cooked white rice
• 1 cup cherry tomatoes quartered
• 1/2 cup chopped fresh cilantro
• 1 avocado sliced
• 1 lime cut into wedges
• 1/2 cup shredded Monterey Jack cheese

Equipment

• 1 Large skillet For searing steak and cooking fajita vegetables
• 1 Cutting board For slicing steak and vegetables
• 1 Chef’s knife For prep
• 1 Small Saucepan or Microwave-Safe Bowl For warming rice
• 1 Tongs For turning steak and vegetables
• 1 set Measuring spoons For oil and seasonings

Method

 

Instructions

1. Pat the steak dry and slice it into thin strips against the grain. Toss the steak with 1 tablespoon of the Salsa Fresca Infused Olive Oil Blend, lime juice, salt, black pepper, cumin, and chili powder.
2. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil, then cook the steak in a single layer until browned and cooked through, about 3 to 5 minutes. Transfer the steak to a plate and keep it warm.
3. Add the bell peppers and red onion to the same skillet. Cook, stirring often, until the vegetables are tender-crisp with light char marks, about 5 to 6 minutes.
4. Stir the cherry tomatoes into the vegetables and cook for 1 minute, just until they soften slightly.
5. Warm the rice in a small saucepan or microwave until hot. Divide the rice among 4 bowls.
6. Top each bowl with the steak and fajita vegetables. Finish with cilantro, avocado slices, shredded cheese, and lime wedges.
7. Serve right away while the steak is hot and the vegetables are still bright and crisp-tender.

Notes

Slice the steak against the grain for a tender bite. If the skillet looks dry after cooking the steak, add the second tablespoon of oil before the vegetables go in. For a little extra brightness, squeeze fresh lime over the bowls right before serving.

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Recipe Tips

Slice the steak against the grain for the most tender bite, and let the peppers and onions get a little color before they come off the heat. Warm the rice before building the bowls so everything stays cozy and ready to eat.

Serving Suggestions

Top each bowl with avocado slices, extra cilantro, lime wedges, shredded cheese, or a spoonful of salsa. A side of black beans, tortilla chips, or a simple green salad fits right in.

Storage

Store the steak, vegetables, and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, then finish with fresh toppings just before serving.

Variations

Swap the steak for chicken strips or roasted mushrooms, use brown rice instead of white rice, or add corn and diced tomatoes for a more colorful bowl. You can also serve the fajita mixture in tortillas if you want an easy wrap-style meal.

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