Steak Fajita Bowls

Southwest-seasoned steak over lime-zested rice with sautéed poblano, pickled red onion, and lime crema.

Ingredients

• 1 cup jasmine rice
• 1 poblano pepper, thinly sliced
• 1 red onion, halved and thinly sliced
• 1 lime
• 1 garlic clove, minced
• 2 diced steaks
• 1 tablespoon Southwest seasoning
• ½ cup sour cream
• ½ teaspoon sugar
• 1 tablespoon butter
• Vegetable oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Core and thinly slice the poblano. Very thinly slice the onion. Zest 1 teaspoon from the lime and quarter it. Mince the garlic. Combine the rice, 1¼ cups water, and a pinch of salt in a small pot. Bring to a boil, reduce to low, cover, and cook until tender, 15–20 minutes. Keep covered off the heat.
2. While the rice cooks, combine half the onion with the juice from 2 lime wedges, sugar, and a pinch of salt in a small bowl. In another bowl, combine the sour cream, half the lime zest, a squeeze of lime juice, 1 tablespoon water, and half the garlic. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and season with salt and pepper. Cook until beginning to soften, about 4 minutes. Add the remaining onion and cook until tender and lightly browned, 4–5 minutes. Transfer the vegetables to a plate.
4. While the vegetables cook, place the diced steak in a medium bowl. Add the Southwest seasoning, remaining garlic, a drizzle of oil, salt, and pepper; toss to coat.
5. Heat the same pan over medium-high heat. Add the steak and cook, stirring once or twice, until browned and cooked through, 2–3 minutes. Turn off the heat.
6. Fluff the rice and stir in the butter and remaining lime zest. Divide between bowls and top with the vegetables and steak. Drizzle with lime crema and add as many pickled onions as desired. Serve with the remaining lime wedge.