Chipotle Steak Rice Bowl

Ingredients

For the fajita seasoning:

• 1 1/2 teaspoons chipotle chili pepper powder

• 1 teaspoons cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon salt or to taste

• 1/8 teaspoon black pepper or to taste

For the fajitas:

• 3 tablespoons olive oil

• 2 limes juiced

• 1 teaspoon low sodium soy sauce (use gluten free tamari or coconut aminos for paleo substitute)

• 1½ pounds flank or skirt steak

• 2-3 medium bell peppers

• 1 medium red onion

• 1-2 tablespoons unsalted butter

• 2 cups cooked white or brown rice

For the toppings:

• 1 sliced avocado

• 1 handful of chopped fresh cilantro

• 2 teaspoons of roasted corn

• Optional - 1 dollop of guacamole, sour cream & Pico de Gallo (use jalapeno slices to add some heat)

Instructions

Fajita seasonings:

1. In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.

Fajita bowls:

1. In a large zip-top bag combine 2 tablespoons of olive oil, lime juice, soy sauce and the remainder of the fajita seasonings.

2. Add the steak, seal the zip-top bag and press the bag allowing the flavors to meld into the steak. Allow to sit while you prepare the vegetables.

3. Slice the bell peppers and onions into thin strips.

4. Heat 1 tablespoon olive oil in a 12" skillet over medium-high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant.

5. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasoning, cook for 3-5 minutes ( if you like them softer, cook for an additional 2-3 minutes longer ) . Transfer and set aside on a plate.

6. Melt butter in the same skillet and add the steak. Allow to the steak to sear for 3 to 4 minutes on each side ( or more depending on how done you like your steak ) . Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.

Plate it!

1. Fill bowls with rice and top with steak, onions and peppers.

2. Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of your choice.

3. Serve immediately.

Chef Christa Says… pair your leftover chipotle steak with a fried egg for breakfast!