Cinco de Mayo-style Steak Fajita Bowls and Homemade Guacamole! (UPDATED)
I said I would post this recipe later in the week, and I wasn’t just holding out–I was waiting to make it perfectly opportune for Cinco de Mayo! If you’re not doing a big Cinco party, that’s no problem; you can still have a fun, Mexican-themed dinner at home!
I’m talking about yummy (and healthy!) steak fajita bowls with homemade guacamole! To put these bowls together, you’ll need to start with the following:
Steak Fajita Bowls
1-2 cups Rice (I used brown basmati rice, and it’s great stuff! I’m falling in love with bulk bins.) Use as much as you need for the number of people you have–for 2 people, about a cup of dry rice should be good. You can also use instant rice.
1 sweet bell pepper (any color, but orange was the pick of the day)
Half a red onion
1-2 cloves fresh garlic
2 small skirt steaks
Steak marinade (Now, you can of course make your own marinade, but, in all honesty, I took a shortcut and used a bottled fajita marinade from Wegmans. I did get one with pretty few ingredients, though–the fewer, the better.)
Salsa (Also purchased this, but not jarred–I got a fresh medium-heat salsa from Wegman’s salsa bar)
Manchego cheese, shredded*
1-2 fresh limes
Jalapenos (optional) (I did not use, Kevin did)
Fresh cilantro (optional) I didn’t use any this time, which is a shock for anyone who knows me and my borderline-obsession with cilantro. I’d recommend it.
Homemade guacamole (recipe below)
*Manchego cheese is a firm Spanish sheep’s milk cheese. It’s nutty and one of my all-time favorites. However, it can be expensive. So, if you want a similar flavor, you can pick up some fresh Pecorino or, for something different but still fitting, you can get any good Mexican-style cheese, like Monterey jack, cheddar or pepper jack if you like a kick.
First things first, get the steaks marinating. I like to out the steaks in a gallon-sized Ziploc bag with the marinade. Seal the bag and mix it around so the meat is evenly covered in the marinade. Place the bag in a dish or other container and put it in the fridge to marinate while you do everything else.
Next, get water boiling for the rice. Start with a one-to-one ratio of water to rice–watch it as it cooks, you may have to add more water as it goes.
Meanwhile, slice the pepper and half the onion and mince the garlic. Set aside a bit of the onion (about a teaspoon or two) and dice. Once the water boils, add the diced onion and about a teaspoon or less of the garlic. Add the rice and let it cook approximately 30 minutes. (This varies depending on the type of rice you use–if it has a package, follow package directions.) Add juice of half a lime into rice and water as it cooks.
While the rice is cooking, prep your cook surface for the steak–I used my George Foreman since my outdoor grill’s not up and running yet. You can cook the steak however you’d like–grill, pan, oven, broil. Just make sure you get the cooktop (or oven) nice and preheated. If using a grill (indoor or out), preheat to about a medium heat.
Go ahead and prepare the guacamole ahead of time (recipe below).
**Make sure you’re checking on the rice! Once it’s cooked through, fluff with a fork and add more lime juice, stir it in. If using cilantro, chop and add a handful into the cooked rice and stir through.
Now it’s time to get that steak on the grill! Take the steak out of the bag, and place on the grill or cooktop. Grill the steak on medium heat for about 3-5 minutes per side (depending on the level of doneness you like.) If using a George Foreman, grill about 5-7 minutes total. Remove from heat and put steaks on a plate. Let it rest for at least 10 minutes. Once rested, slice steak into bite-sized strips.
Get a frying or sautee pan hot on the stove with a little bit of oil. Add the peppers, onions and garlic and season with salt and pepper. Sweat the vegetables in the oil until just tender-crisp. Add some lime juice and sautee with the vegetables. Once they’re tender-crisp, remove from heat.
Now, time to assemble! Start by putting a scoop or two of rice in a bowl. Top with veggies and steak, then add all the fixins’: salsa, guacamole and jalapenos. Shred Manchego cheese over the top and sprinkle with chopped cilantro. Delicioso! Now this is a fiesta!
I have a few secrets about my guacamole that I will share with you. First off, I use dried spices in my guac–dried garlic and dried onion. I find that the fresh, raw garlic and onion flavor is too strong and offputting in the guacamole and kind of overwhelms everything else. Using those ingredients dried still gives the flavor without being overbearing.
Instead of adding freshly diced tomatoes and other various seasonings, I add a tablespoon or two of prepared salsa (whichever I’m using in my dish.) This way, you get tomato, onion, cilantro jalapenos and whatever other flavors are in the salsa. Using a nice chunky, fresh salsa is best. Sometimes, when using jarred salsas, the flavor is there, but the salsa is very thick and red, and the two colors (red and green) mix to create a sometimes-offputting brownish hue.
Also, I use one spice that seems a little unexpected in a guacamole–just a pinch of lemon pepper. You don’t have to use it, but I love the flavor it adds.
Anyway, you’ll need:
1/2 a fresh avocado (a full avocado if making this for a crowd)
1-2 tbsp prepared salsa
Juice of 1/4 to 1/2 of a lime
Dried onion powder or dried diced onion
Pinch of lemon pepper seasoning
1-2 tsp Chopped cilantro
To halve an avocado, take a large knife and cut along the middle of the avocado, along the outside. Avocados have a huge pit in the middle, so you have to cut around it. Twist the two halves to separate. Hit the knife into the pit with a bit of force and twist to remove. Scoop the avocado flesh out of the skin and mash with a fork. Add lime juice to soften and keep from oxidizing (turning brown.) Once mashed, add salsa and continue to mix/mash to get the desired consistency. Add spices and mix, tasting as you go. Add any salt and pepper and adjust spices if necessary. Mix in chopped cilantro, add a bit more lime juice and serve.
*To store leftover guacamole or avocado, sprinkle some diced red onion over the top, seal in a bowl with plastic wrap and place in the fridge. The onion helps prevent oxidation and keeps the avocado fresh and green! When you’re ready to serve again, either brush off the onion or mix it into your guac.*
This makes a fun, healthy and oh-so-tasty dinner any night of the week, but it’s especially fun for a Mexican-inspired Cinco de Mayo meal. If you’re really feeling the Cinco spirit, go check out my post on fun margaritas to pair with your meal. Or just pair it with a citrusy, summery beer like I did!
Happy Cinco de Mayo!