Steak Fajita Rice Bowl

skirt steak, sliced bell peppers and onions, jasmine rice, avocado, cilantro

Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 784 | Category: Gluten-Free | Good Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C


  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Liquid Measure
  • - Measuring Spoons
  • - Small Saucepan with Lid
  • - Tongs

What You Need:

  • - Canola Oil
  • - Coarse Salt & Freshly Ground Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Avocado
  • - Chili Powder
  • - Cilantro
  • - Cumin
  • - Fajita Vegetables
  • - Garlic
  • - Jasmine Rice
  • - Skirt Steak

Wine Pairings by @grapefriend

The muscle of a Cabernet makes it one of the best matches for steak.

Beer Pairings

The palate cleansing effect of almost any IPA will have you ready to take the next bite of this hearty dish.

TK Table Talk:

If you opened a restaurant what kind of food would you serve?

What To Do:

Steak Fajita Rice Bowl - Step 1

1. Cook the Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes.

Steak Fajita Rice Bowl - Step 2

2. Make Steak Rub: While rice is cooking, start the steak. In a small bowl, stir together cumin, chili powder, 1 teaspoon salt and Π teaspoon pepper. Rub steaks with oil and rub each with half of the spice mixture.

Steak Fajita Rice Bowl - Step 3

3. Cook Steak: IHeat a cast-iron skillet over medium-high heat. When skillet is really hot, add steaks. Sear 3 to 4 minutes per side or to desired doneness. Remove to a board and let rest.

Steak Fajita Rice Bowl - Step 4

4. Sauté the Vegetables: Add 2 tea-spoons canola oil to the cast-iron skillet and heat over medium-high heat. Add the fajita vegetables, garlic and remaining spice mixture. Sauté 8 minutes. At the end of cooking, stir in 2 tablespoons water to deglaze the pan and scrape up all the delicious bits on the bottom!

5. Prepare the Toppings: Cut the avocado in half, remove pit, scoop out flesh and thinly slice. Coarsely chop the cilantro..

To Serve: Divide rice between 2 bowls. Slice the steak against the grain, and toss with the fajita vegetables. Place on top of the rice and serve garnished with avocado slices and cilantro.

Pro Tip:

To easily pit an avocado, cut the avocado in half with a chef’s knife and twist the halves in opposite directions. Hold the half with the pit in a kitchen towel with the palm of your hand, and carefully knock the bottom end of the blade of the chef’s knife into the pit. Twist gently, and the pit will come out attached to the knife.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife