1poundthinly sliced sirloin steakcut in chunks or strips
10ouncescolorful bell pepperscut in strips
1/2red onionthinly sliced
1or 2 jalapeño or Serrano pepperssliced (optional)
1limecut in quarters
4cupscooked Jasmine ricehot
Toss the spice mix together and rub it into the sliced steak. You can use the meat immediately, or marinate for an hour in the refrigerator...put in a zip lock baggie, or wrap in plastic.
Heat a grill pan, griddle, or cast iron skillet on high until very hot. Stir fry the steak for a couple of minutes until it gets some nice charring. Do this in 2 batches if your pan is small. Remove to a plate.
Add enough olive oil to lightly coat the pan and add the onions. Stir fry until they just start to soften, about 2-3 minutes, scraping up any browned bits from the bottom of the pan. Remove to the same plate with the meat.
Add the peppers to the pan and stir fry just until they start to soften, stirring almost constantly.
Add the meat and onions back to the pan and heat everything through. I like them as is, but if you want a little sauce, hit the hot pan with a splash of water and stir well.
Divide the rice between 4 bowls and top with some of the chimichurri sauce. Spoon the fajitas onto the rice and drizzle with more sauce. Serve garnished with fresh cilantro, and lime wedges.
https://theviewfromgreatisland.com/steak-fajita-bowls-with-chimichurri-sauce/ June 11, 2018