Steak Fajita Bowls

Anyone else sick of chicken?

I'm mean don't get me wrong, it's great. So versatile and has so many benefits. But sometimes I just get tired of having it every which way every night of the week. You feel me?

Hence my latest recipe: STEAK FAJITA BOWLS!

We are trying to cut back where we can these days. Excessive carbs and dairy have been a thing around here. We've maybe overdone it with things like cheese (GASP!), sour cream and too much rice on the plate or in the bowl.

For this meal, I browsed the Mariano's beef section in search of a thinly sliced steak. Surprisingly, you can find a thin slice for pretty cheap. I don't know if anyone else had the same assumption as I did, but I have always thought of steak as a $$$ dinner item. Turns out there are TONS of options. I found two large (but thin) steaks for $7...total. Yeah, I'll be doing that again!!

When we got home with all the ingredients, the first thing we did was get the meat marinating. A lot of recipes will tell you that you should marinate meats overnight, for 24-48 hours or something to the effect of "You should have started prepping this meal a week ago". NO SIR. NO NO. If I had to guess, a lot of you reading this are like me in which you decide your meals on the fly.

We marinated the steak for about an hour and a half and it was still delish! By the time we were done getting settled for the day, prepping the other ingredients and getting a quick workout in, there was plenty of time for the steak to grab onto that flavor.

Steak Fajita Bowl Recipe:

If I could sum up this recipe in a sentence: Marinate and grill your steak, then cover it in "healthy" toppings.

I'm not going to lie and say I didn't stare at the sour cream and cheese in the fridge before I built my bowl. Trust me when I say, it doesn't need those things!! BE STRONG!! The flavor will be enough to knock your socks off.

I'm giving Steak Fajita Bowls an "LP Wellness Rating" of a 7. Yay us! We said no to excessive topping overloading!! While I do have a harder time justifying red meat, it makes up for points by stepping up to the plate (or bowl) when chicken just isn't cutting it.

Let me know if you try this or have any of your own recommendations on how to make it even better!

xo--

LP