Steak Taco Bowl
Simple Steak Taco Bowls are the perfect idea for busy cooks. Made with luscious sliced steak, perfectly seasoned rice, and roasted red peppers, this is a bold and tasty dinner dish you’ll crave.
Servings: 2
Ingredients
Taco Seasoning:
- 1 teaspoons chili powder
- 1/2 teaspoons ground cumin
- 1/2 teaspoons paprika
- 1/2 teaspoons granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- Pinch of kosher salt
Steak Taco Bowl
- 1 tender steak such as filet mignon or ribeye
- 2 tbsp olive oil
- 1 cup cooked Basmati or Jasmine rice
- 2 roasted red peppers drained and sliced
- 1 lemon ½ juiced, ½ cut into wedges
- 2 tablespoons chopped fresh parsley
- Sour Cream to serve optional
Instructions
- Coat the steak with half of the fajita seasoning and 1 tablespoon of the olive oil.
- Heat a heavy skillet over a medium-high heat. Once the skillet is hot, cook the steak to the desired doneness: 2 minutes per side for medium rare, or 4 minutes per side for medium.
- Remove steak from the pan and set aside to cool.
- Turn down the heat to medium, and add the remaining olive oil to the pan.
- Sprinkle in the rest of the fajita seasoning, the rice, and the red peppers. Stir well so everything is coated, and cook for 2 minutes, until heated through. If it starts to stick, add a splash of water. Then stir in the lemon juice and half of the parsley. Season to taste with salt and pepper.
- Cut the steak into strips.
- Scoop the rice mixture into two bowls, and top each with slices of the steak and a dollop of sour cream.
- Sprinkle with parsley and serve with a lemon wedge.
Notes
- Seasoning Mixture: If you don’t want to make your own seasoning blend, a fast alternative would be packaged seasoning from the grocery store. You could use taco or fajita seasoning. Easy and quick!
- Steak: I highly recommend using a good steakhouse cut for this dish, something like a ribeye, New York strip, or even filet mignon if you’re feeling fancy! Good slicing steak, like skirt or flank steak, would be fantastic as well - the thin slicing makes them tender to eat.
- Steak Alternatives: This recipe can also be made with boneless pork chops, or boneless, skinless chicken breast/thigh meat. Just make sure to cook it to a safe internal temperature. That’s 145°F for pork, and 165°F for chicken.
- Storing and Reheating: These taco bowls can be assembled, covered tightly, and refrigerated for up to three days. You can reheat them for a few seconds at a time in the microwave, or place the ingredients in a covered skillet over low heat, adding a splash of oil or water for moisture.