Steak Fajita Bowl

thewoodenskillet.com

Lemke’s

Dairy free and Low Fodmal

subheading: SCALE:

subheading: Corn Salsa:

12oz corn ( grilled, boiled or frozen)

1 cup cherry tomatoes, quartered (more if desired)

1 to 2 jalapeños, diced (remove seeds and white membrane)

½ red onion, diced

2 teaspoons lime zest

2 tablespoons lime juice

½ cup cilantro, roughly chopped

¼ teaspoon kosher salt, more to taste

⅛ teaspoon ground black pepper

¼ teaspoon chili powder (optional)

¼ teaspoon cumin (optional)

subheading: Fajita Steak:

1.5 pound flank steak*

¼ cup olive oil

⅓ cup fresh lime juice (approx. 2 limes)

zest of 2 limes

½ teaspoon chili powder

½ teaspoon ground cumin

1 tablespoon garlic, minced

1 tablespoon soy sauce (use Tamari for gluten-free)

¼ teaspoon kosher salt

1 to 2 tablespoons cilantro, chopped (optional)

subheading: Fajita Veggies:

2 to 3 tablespoons chicken broth, more if needed

1 tablespoon garlic, minced

½ red onion, sliced

½ yellow onion, sliced

3 bell peppers (red, green, orange), sliced

2 tablespoons fajita seasoning

additional kosher salt and ground black pepper, to taste

subheading: Other Fajita Toppings and Serving Suggestions:

cilantro lime rice ( homemade or store-bought)

cilantro lime sauce

guacamole or avocado chunks

tomatoes or salsa

sour cream, regular or dairy-free

lime wedges

fresh cilantro

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