Southwest Fajita Steak Bowl

Directions

• Put room temperature flank steak in a ziplock bag and marinate for 30 mins with salt, house blend taco seasoning and worcestershire sauce (It’s important the steak is on room temperature).
  
• In a bowl heat up leftover white rice, add lemon zest, lemon juice, butter and cilantro. Mix well and set aside.
  
• In a skillet heat up 1 tbsp oil, to this add onions. Season with a pinch of salt and 1/8 tsp of sugar and cook until they become slightly soft. Add the tri colored bell peppers and saute for another 3 mins. When the bell peppers are soft, remove in a bowl and set aside.
  
• In the same skillet heat 1 tsp oil, add the sweet corn, season with 1/4 tsp taco seasoning and a pinch of salt. Mix well and remove from the heat after a minute.
  
• Heat 1 tsp oil in the same skillet, add the black beans, season with 1/4 tsp taco seasoning and a pinch of salt. Mix well and remove from the heat after a minute.
  
• Remove the steak from the ziplock and with a paper towel wipe off any excess spices from the steak. Heat 2 tbsp oil in the same skillet and add the flank steak. Do not move it around for 4 to 6 minutes (depending on your desired cook on the steak)
  
• After 4 to 6 minutes flip the steak and cook for another 4 to 6 minutes. Remove from the heat and let it rest. I cooked the steak for around 5 minutes on each side.
  
• Prepare the rest of the toppings for assembly.
  
• After the steak has rested for 3-4 minutes, slice it against the grain.
  
• In a bowl add the cilantro lime rice, then the corn and the beans, add the onions and the peppers, sliced steak and garnish with the toppings of choice.
  
• Enjoy!!