Steak Fa­jita Bowls

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 2 HOURS 20 MIN­UTES

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

For the steak: 1 pound skirt steak, cut into strips 1 small green bell pep­per, sliced

length­wise 1 small red bell pep­per, sliced length­wise 1 small yel­low bell pep­per, sliced

length­wise ½ cup sweet yel­low onion, finely chopped ¼ cup + 2 ta­ble­spoons olive oil, di­vided 2 ta­ble­spoons gluten-free soy sauce 1 ta­ble­spoon lime juice 1 gar­lic clove, peeled ½ cup fresh cilantro leaves ¼ tea­spoon ground gin­ger ⅛ tea­spoon ground black pep­per

For the bowls: 4 cups cooked white rice 4-8 small gluten-free tor­tillas,

cut into tri­an­gles 1 plum tomato, chopped ¼ cup red onion, chopped 2 ta­ble­spoons fresh cilantro, chopped Gua­camole Sour cream

1. Trans­fer the steak strips, bell pep­pers and onion into a glass dish. Set aside. 2. In the bowl of a food pro­ces­sor, com­bine ¼ cup olive oil, soy sauce, lime juice, gar­lic, cilantro, gin­ger and pep­per and pulse un­til smooth, about 2 to 3 min­utes. Driz­zle this mix­ture over the steak, bell pep­pers and onion. Toss un­til evenly coated and cover with plas­tic wrap.

3. Mar­i­nate in the re­frig­er­a­tor for at least 1 hour be­fore cook­ing.

4. Heat 2 ta­ble­spoons olive oil over medium heat and add the steak, leav­ing be­hind the bell pep­pers and onion in the glass dish. Make sure to driz­zle re­main­ing juices over the steak.

5. Cook steak strips, flip­ping oc­ca­sion­ally, un­til browned and juices run clear, about 30 min­utes. Add the bell pep­pers and onion and cook for an ad­di­tional 5 min­utes or un­til soft. Re­move from heat and set aside.

6. Di­vide the rice evenly into serv­ing bowls and in­sert some tor­tilla tri­an­gles on the side. Top rice with the steak and pep­pers.

7. In a small bowl, toss the chopped tomato, red onion and cilantro. Gar­nish over the steak and top with gua­camole or sour cream be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 408, FAT: 35G, SAT­U­RATED FAT 8G, CHOLES­TEROL: 74MG, SODIUM: 433MG, CAR­BO­HY­DRATES: 60G, FIBER: 4G, SU­GARS: 3G, PRO­TEIN: 30G

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