Description
A vibrant and flavorful dish featuring grilled steak, colorful fajita vegetables, and fresh pico de gallo, served in a bowl for a complete meal.
Ingredients
Scale
- 1 pound flank steak, sliced into strips
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- For Pico de Gallo: 2 tomatoes, diced; 1/2 onion, diced; 1 jalapeno, seeded and minced; 1/4 cup cilantro, chopped; Juice of 1 lime
Instructions
- In a bowl, mix steak strips with chili powder, cumin, salt, and pepper. Let marinate for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Add steak and cook for 5-7 minutes until browned. Remove and set aside.
- In the same skillet, add bell peppers and onion. Cook for 5 minutes until softened.
- For Pico de Gallo: In a separate bowl, combine tomatoes, onion, jalapeno, cilantro, and lime juice. Mix well.
- Assemble bowls: Divide cooked steak and vegetables into bowls, top with Pico de Gallo.
Notes
For a spicier version, add more jalapeno to the Pico de Gallo. Serve with warm tortillas or rice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g