Ingredients
1½tspchipotle chili pepper powder
1tspcumin
1tspgarlic powder
½tsponion powder
½tspsmoked paprika
¼tspsalt,or to taste
⅛tspblack pepper,or to taste
3tbspolive oil,divided
2lime juice,divided
1tsplow sodium soy sauce,leave out if preferred or use gluten free tamari or coconut aminos for paleo
1½lbsflank steak,or skirt steak
3medium bell peppers
1medium red onion
2tbspunsalted butter
2cupswhite rice,or brown rice, cooked
avocado,sliced
fresh cilantro,chopped
corn,grilled or roasted
guacamole
sour cream
jalapeno,sliced
pico de gallo
Preparation
In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1½ teaspoons for the vegetables.
In a large zip-top bag, combine 2 tablespoons of olive oil, lime juice, soy sauce, and the remainder of the fajita seasonings.
Add the steak, seal the bag and press the bag allowing the flavors to meld into the steak. Allow to sit while you prepare the vegetables.
Prepare the bell peppers and onions and slice into thin strips.
Heat remaining olive oil in a 12-inch skillet over medium-high heat. Add the onions and allow to cook for 4 to 5 minutes, or until softened and fragrant.
Add the bell peppers and sprinkle with the reserved fajita seasoning. Cook for about 3 to 5 minutes. Transfer and set aside on a plate.
Melt butter on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes or more on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
Fill bowls with rice and top with steak, onions and peppers.
Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of choice.
Enjoy immediately.
