Description
These homemade Steak Fajita Burrito Bowls are filled with quinoa, fajita steak, avocado, and a cilantro-lime chimichurri sauce you’ll adore.
Ingredients
Scale
- 1 lb. of skirt steak
- 3/4 cup fresh cilantro
- 1/4 cup fresh oregano
- 1 garlic clove
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon of olive oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper sliced
- 1 cup quinoa
- 2 cups water
- 13.5 oz. can corn kernels, no salt or sugar added
- 2 avocados, sliced
- 4 cups green leaf lettuce, sliced
- optional: top with salsa
Instructions
- To a food processor add fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.
- Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
- Mix the steak around so it is completely coated.
- In the meantime add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
- While that is going, heat a large skillet to medium-high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
- Add 1 tablespoon of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. Saute for 5 minutes on medium-high heat.
- Assemble the bowls, add 1/2 cup of quinoa to a bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers, and onions, top with chimichurri sauce and/or salsa. SERVE!
Nutrition
- Serving Size: 1 bowl
- Calories: 692
- Sugar: 8 g
- Sodium: 492 mg
- Fat: 39 g
- Saturated Fat: 8 g
- Carbohydrates: 46 g
- Fiber: 13 g
- Protein: 40 g
- Cholesterol: 67 mg
