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If not already cooked, prepare the rice according to package directions. Keep warm.

In a medium bowl, combine the sliced sirloin steak with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to ensure the steak is evenly coated.

Heat a large skillet or cast iron pan over medium-high heat. Once hot, add the seasoned sirloin steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side for medium-rare, or until desired doneness is reached. Remove steak from the pan and set aside on a plate, tented with foil.

Add 1 tablespoon of olive oil to the same skillet. Add the sliced yellow onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and lightly char. Add the minced garlic and cook for another 1 minute until fragrant.

To assemble the bowls, divide the warm cooked rice among 4 serving bowls. Top each with a generous portion of the cooked sirloin steak and sautéed fajita vegetables.

Garnish each bowl with shredded lettuce, a dollop of sour cream, diced avocado, chopped fresh cilantro, crispy jalapenos, and crispy onions. Serve immediately with warm white corn tortillas and lime wedges on the side.


If not already cooked, prepare the rice according to package directions. Keep warm.

In a medium bowl, combine the sliced sirloin steak with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to ensure the steak is evenly coated.

Heat a large skillet or cast iron pan over medium-high heat. Once hot, add the seasoned sirloin steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side for medium-rare, or until desired doneness is reached. Remove steak from the pan and set aside on a plate, tented with foil.

Add 1 tablespoon of olive oil to the same skillet. Add the sliced yellow onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and lightly char. Add the minced garlic and cook for another 1 minute until fragrant.

To assemble the bowls, divide the warm cooked rice among 4 serving bowls. Top each with a generous portion of the cooked sirloin steak and sautéed fajita vegetables.

Garnish each bowl with shredded lettuce, a dollop of sour cream, diced avocado, chopped fresh cilantro, crispy jalapenos, and crispy onions. Serve immediately with warm white corn tortillas and lime wedges on the side.
