Steak Fajita Bowls

Ingredients

• 600 gflank steak
• 3red bell peppers
• 1medium onion
• 2¼ tspchili powder
• 1½ tspground cumin
• 2 tbsplime juice
• 1¼ tbspextra-virgin olive oil
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice
• 8 gfresh cilantro
• 120 gsalsa
• 100 gplain 0% Greek yogurt

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes. Stir in the chopped cilantro and half the lime juice.

   20 min timer

2. Pat the steak dry and rub it with the chili powder, cumin and salt.

3. Heat half the oil in a cast-iron skillet over high heat until very hot. Sear the steak for about 4 minutes per side for medium-rare, 63°C (145°F) in the centre, or a little longer for medium.

   8 min timer

4. Rest the steak on a board for 5 minutes, then slice thinly across the grain.

5. Add the rest of the oil to the pan and cook the sliced peppers and onion over high heat, stirring now and then, until charred at the edges and tender-crisp, about 6 minutes.

   6 min timer

6. Build the bowls with cilantro rice, peppers and steak, and finish with the rest of the lime juice, salsa and Greek yogurt.

Storing and reheating

Keeps 3 days.