Beef Fajita Bowl with Siete Seasoning

Beef Fajita Bowl with Siete Seasoning

Bold, smoky beef fajitas seasoned with Siete Fajita Seasoning and seared to perfection, served over your choice of Grain Trust rice. The 40-minute separate marinade makes all the difference.

Serves 4  |  Marinate: 40 min  |  Cook: 20 min  |  Paired with: Grain Trust Basmati, Jasmine, or Cilantro Rice

Ingredients

• 1½ lbs skirt or flank steak

• 2 bell peppers, mixed colors, sliced into strips

• 1 white onion, sliced into strips

• 2 tbsp Siete Fajita Seasoning (for the beef)

• 1 tbsp Siete Fajita Seasoning (for the peppers and onions)

• 2 tbsp avocado oil (for the beef)

• 1 tbsp avocado oil (for the peppers and onions)

• 3 cups Grain Trust Basmati, Jasmine, or Cilantro Rice, cooked

• 1 avocado, sliced

• 1 lime, cut into wedges

• ½ cup sour cream (optional)

• ½ cup pico de gallo or salsa (optional)

• Tortilla chips, for serving (optional)

Instructions

1. Slice the steak against the grain into thin strips, or leave whole to slice after cooking. Place in a ziplock bag with 2 tbsp Siete Seasoning and 2 tbsp avocado oil. Seal and massage to coat evenly. In a separate ziplock bag, combine the bell peppers, onion, 1 tbsp Siete Seasoning, and 1 tbsp avocado oil. Seal and toss to coat. Refrigerate both bags for 40 minutes.

2. Remove both bags from the refrigerator 10 minutes before cooking. Cook the rice according to package directions and keep warm.

3. Heat a large cast iron skillet over high heat until smoking hot. Add the beef in a single layer — work in batches if needed — and sear undisturbed for 2–3 minutes until deeply browned at the edges. Flip and cook 1–2 more minutes. Transfer to a cutting board and rest 5 minutes.

4. Without wiping the pan, reduce heat to medium-high. Add the seasoned peppers and onions and cook, stirring occasionally, for 5–7 minutes until softened and caramelized. The bits left from the beef will add extra flavor.

5. Slice the rested beef thinly against the grain. Divide the rice among four bowls and top with the beef, peppers, onions, avocado, and a squeeze of lime. Finish with sour cream and pico de gallo if using.

Tips

Separate marinade bags: Keeping the beef and vegetables in separate bags means each gets the full benefit of the seasoning without competing.

Avocado oil: Its high smoke point is ideal for the high-heat sear needed for a proper fajita crust.

The 40-minute marinade: Long enough for the seasoning to penetrate, short enough that the texture stays firm and doesn't turn mushy.

Rice pairing guide: Cilantro Rice echoes the citrus notes in the Siete seasoning. Jasmine keeps things light and fragrant. Basmati adds a nuttier, more aromatic base.

Don't crowd the pan: A crowded pan steams instead of sears — cook the beef in batches for that restaurant-style caramelized crust.