Steak Fajitas, but in a protein bowl and then topped with Poblano Crema?! Oh mah gahd.
Before I tell you all about this Steak Fajitas protein bowl, I have some news…. Are you ready? Okay….
That’s right, my Boyfriend of 6 1/2 years popped the question at The Peach Festival in the apple orchard in Sedona. It was pretty magical. Honestly though, I don’t think that much emotion at once can be good for you. One minute I’m standing there wondering what he’s doing on his knee, the next I have a ring on my finger and don’t even know if I said anything., It was like I completely blacked out. Good thing he had set up his phone because I barely remember. And I know what you’re thinking… No. I did not have too many peach daiquiris. So basically, he’s stuck with my crazy ass and I couldn’t be more thrilled.
If you want to see a pic of us being so cute, click here. And follow my insta for the latest and greatest.
Don’t feel too bad for him though. I feed him like a king… and I’m pretty sure I’m funny.
Okay now that we got the romantics out of the way bring on the steak fajitas protein bowl….
As I mentioned in my last blog post, I’m done with Keto and am eating normally again. Which is why I could not wait to whip up a batch of quinoa for this Steak Fajitas bowl. Obviously you can do whatever your heat desires… rice, barley, cauliflower rice… you do you. Quinoa was delicious though so feel free to follow my lead.
And if you’re not drooling already at the site of this bowl of wonder. Check out the poblano crema! In my humble opinion, it’s the star of this baby. I used Greek Yogurt as the base and it paired perfectly well with the peppers. Don’t say I never did anything for you.
Anyways, get down with your bad self and these Steak Fajitas protein bowl and quickly, because a moment without it is a moment lost.
Steak Fajitas Bowl with Poblano Crema
- 1-1.5 Pound Flank Steak (you can sub skirt steak as well)
- 1 can Black Beans, Rinsed and Drained
- 3/4 cup Corn
- 1 cup Cherry Tomatoes, halved
- 1 Green Bell Pepper, cut into strips
- 1 Orange Bell Pepper, cut into strips
- 1 tbsp Garlic, minced
- 1/2 Red Onion, cut into slices
- 1/2 cup Cilantro, Chopped
- 1 Avocado, Sliced
- Poblano Crema
- 2 poblano peppers
- 1 Cup Greek Yogurt
- 1/2 Lime, juiced
- Salt and Pepper
- Chili Powder
- Garlic Powder
- 3 cups Cooked Quinoa mixed with 3 tbsp of chopped cilantro
Char Poblano Peppers over fire until all black
Place in bowl cover with saran wrap for 5 minutes, using fork or hands scrape off charred portion and clean seeds and stem
In food processor add greek yogurt, lime juice, roasted poblano
1 tsp of salt
Process until blended
Preheat oven to 350 degrees (if necessary)
Season with salt, pepper, chili powder, and garlic powder
Heat pan until smoking
Sear steak on all sides
Finish Steak in oven if necessary
In pan heat oil sautee onions, garlic, and bell peppers- cook until soft Season with Salt and Pepper
Add Black Beans and Corn and cook until hot
Top with fajita, corn, and bean mixture
Add sliced tomatoes and avocado
Add cooked steak, avocado, and poblano crema
Sprinkle additional cilantro