Grilled Steak Fajita Quinoa Bowls #SundaySupper
This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
We love to eat beef in our home. So when, the Florida Beef Council invited me to go to Gainesville this weekend to learn more about what they do I jumped at the chance! I’ve been invited a few times now and have always had something going on that conflicted with the dates. I was challenged to create a delicious recipe that involved beef! I combined my love for beef with my love for Mexican food and created Steak Fajita Quinoa Bowls. Bowl meals are all the rage right now so I felt like this was a perfect spin on the classic steak fajitas.
Let’s talk a little bit about beef. A single serving of lean beef is 3 ounces (approximately the size of a smart phone), has an average of 150 calories and less than 10 grams of fat. And just one serving of beef meets 50% of your recommended daily value of protein. This is great since my picky toddler love beef! So I can feel good knowing that every time he eats beef he is getting half his recommended daily value of protein! Not only does beef provide complete, high quality protein, but also contains high amounts of zinc, iron, and vitamins B6 and B12, along with other key vitamins and minerals your body needs. My son is the total opposite of me–he is a meat and potato boy (well mostly rice these days instead of potatoes), but you get the point! Meat and a starch and he’s happy. I on the other hand was all veggies and didn’t start eating meat until my teen years.
I live in Florida, and because I live in Florida I grill 80% of the year. I love to make fajitas on the grill. So to me it was a no brainer that I would make this fajita bowl grilled. I cooked the quinoa on the stove top and got to work on chopping the bell peppers and onions. Then I preheated the grill. Went back to my kitchen and coated the steaks with grapeseed oil and fajita seasoning. I repeated the same process with the chopped bell peppers and onions. I cleaned the grill, reduced the heat, and pour the vegetables into a veggie basket. Then I place my steaks on the grill.
The key to beautiful grill marks on your steaks is a screaming hot grill. You’ll place the steak at 2:00 and then rotate it to 10:00 to get the beautiful diamond marks on the steak. Then flip it over and do the same thing. But the other useful tip to know is that you must keep placing the steaks on new hot parts of the grill –that’s how you get those beautiful marks! Once the steaks are done, pull them off the grill (they will only take 10 minutes tops) and then let them rest for a few minutes.
Pull the veggies off the grill and start assembling the bowls. I like to place spinach on the bottom of the bowl as an added nutritional value then a scoop of quinoa, fajita veggies, sliced steak followed by a sprinkle of fresh cilantro, a dollop of sour cream, and a squeeze of lime juice over the bowl. In less than 30 minutes time you’ll have these Steak Fajita Quinoa Bowls on the table and ready to eat.
Steak Fajita Quinoa Bowls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 2 cups water
- 1 cup Tri-colored quinoa
- 1 tablespoon salt
- 1 red bell pepper, sliced in 1-inch strips
- 1 green bell pepper, sliced in 1-inch strips
- 1 orange bell pepper, sliced in 1-inch strips
- 1 red onion, sliced in 1-inch strips
- 1 lb. Top Sirloin Steaks
- 2 tablespoons fajita seasoning, divided
- 2 cups fresh spinach, divided
- 2 tablespoons cilantro, minced
- 1/4 cup shredded cheddar cheese, divided
- 1/4 cup sour cream, divided
- 1 lime, quartered
- In a medium-size saucepan, bring the 2 cups of water to a boil. Once at a boil, reduce to medium-low heat and add in the tri-colored quinoa and 1 tablespoon salt. Place a lid on the pot and simmer for 15 minutes. Once cooked, remove from the heat and set to the side.
- While the quinoa cooks, preheat the grill to 500 degree's Fahrenheit.
- While the grill preheats slice the bell peppers and onion and place in a bowl. Drizzle grapeseed oil on top and sprinkle with 1 tablespoon of the fajita seasoning. Mix with your hands and set to the side.
- Place steaks on a plate, drizzle grapeseed oil on top and then sprinkle 1 tablespoon of fajita seasoning divided among the steaks and on each side.
- Clean grill and reduce heat to low. Spray the grill with cooking spray to reduce sticking. Place peppers and onions in a veggie basket and place steaks on the grill. Grill the steaks for 5 minutes on each side, toss the veggies a few times to prevent burning. Remove from the grill and let the steaks rest for 5 minutes.
- Slice steaks thinly. Divide the fresh spinach in each bowl, add the quinoa divided among 4 bowls, then top with pepper and onion mixture and steak slices. Top with fresh cilantro, sprinkle shredded cheddar cheese on top, and a dollop of sour cream. Squeeze lime on top and enjoy immediately.
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