Fajita Bowl
Who doesn’t love a good fajita bowl, especially when it is loaded with tons of delicious vegetables and topped with a pistachio chimichurri sauce?? Another great thing is this meal is also Whole 30 and Paleo approved for those who try to stick to those lifestyles. You can also modify this dish for what you may have in your fridge–substitute the steak for chicken or pork, add in thin sliced zucchini, maybe add some cheese if its part of your diet. The possibilities are endless but this way is my favorite way to prepare it.
Ingredients:
STEAK–>
- 2 lbs of steak (I suggest filet, flank or skirt)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
VEGGIES–>
- 4 bell peppers, sliced thin
- 5 garlic cloves, minced
- 2 medium onions, sliced thin
- 4 garlic cloves, minced
- 2 tbsps EVOO
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
CHIMICHURRI–>
- 1/2 bush fresh cilantro
- 1 cup shelled pistachios, unsalted
- 3 tbsp red wine vinegar
- 6 garlic cloves
- 1 tsp crushed red pepper flakes
- 1/2 cup EVOO
- 1 tsp salt
- 1 tsp black pepper
Directions:
- Start by flavoring the steak. Mix all the spices together in a bowl then rub down each side of the steak (s) with the seasonings.
2. In a large pan, heat the EVOO for the veggies. Add the onions, peppers, garlic and spices. Cook until tender and the peppers start to brown.
3. While the veggies are cooking, cook your steaks by either throwing them on the grill or in the oven. If using filets they will take about 6 minutes a side for medium doneness. For flank steak, it will be about 8 minutes a side. For skirt steak, about 5 minutes a side.
4. While all your food is cooking, make this awesome chimichurri. In a small food processor add all the ingredients and pulse until smooth with a little bit of chunks.
5. For plating: Make a heavy layer of veggies, add the steak (sliced) and then put a nice big dollop of the chimichurri. Bon Appetite!