Make Deconstructed Grilled Steak Fajita Bowls and Let the Kids Eat No-Mess

I am not 100% certain, but I think both my kids and I are still a little bit scarred from their early attempts at eating tacos. The broken shells, the tears, the mess….it was a gong show. It’s what led to a delicious new twist – serving tacos in lettuce cups – and even though they are now older and more dextrous, their early disasters still influence my recipe creation. Soft tortilla blowouts are another case in point. No matter how many times I have tried to teach them how to swaddle those fillings (“come on, guys, it’s just like wrapping a baby in a blanket!!”), they still sometimes struggle with getting that wrapping technique figured out.

My new solution? These amazingly delicious fajita bowls, inspired also by the flavours and textures of this delicious grilled corn salad. There is so much happening in this flavour-packed bowl that I have to confess I didn’t miss the tortillas one bit, however you could sprinkle crushed tortilla chips over top if you want to add one more tasty element. Have your dining companions assemble their own bowls so everyone can customize to their preference. Make a double batch and you’ll have the most envied lunch in the office breakroom the next day.

Deconstructed Grilled Steak Fajita Bowls

Ingredients:

Beef

1 1/2 pounds (680 g) flank steak
1/4 cup freshly squeezed lime juice
1/4 cup pineapple juice *
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 teaspoons each ground cumin AND chili powder (or more to taste)
1 teaspoon smoked paprika
1/2 teaspoon each salt pepper

* Note that pineapple juice is an amazing meat tenderizer but if you leave the meat in it too long, it will start to disintegrate. If you are prepping the meat more than 6 hours ahead of time, replace the pineapple juice with orange juice, water or white wine.

Rice

1 tablespoon butter
2 teaspoons minced fresh garlic
1 cup basmati rice
2 cups chicken stock or water
2 tablespoons chopped fresh cilantro

Vegetables

2 tablespoons olive oil, divided
2 cobs fresh corn *
1 cup thinly sliced Spanish or white onion **
2 cups thinly sliced red, green or orange bell peppers **
Salt and pepper
1/4 cup beer, chicken stock, white wine or water

* You can substitute with 1 cup cooked frozen corn

** I cut the thin slices into 1 inch pieces to make them easier to eat

Toppings

1 ripe avocado, diced and tossed with the juice of 1 lime
Sour cream
Salsa
Chopped fresh cilantro

Directions:

• Start by marinating the beef. Put the flank steak in a large zip-sealed bag. In a small bowl, combine all the marinade ingredients, whisking together. Drizzle over meat, then seal bag, pressing air out as you do so. Refrigerate for 3 – 6 hours (or overnight if not using pineapple juice), flipping bag occasionally. Remove from fridge 45 minutes before cooking.
   
• When ready to start cooking, start by preheating your grill (barbeque) to medium-hot (about 375F).
   
• While grill heats, slice peppers and onions and set aside.
   
• Once grill is hot, rub the shucked corn with half of the olive oil and grill for about 10 minutes, turning often, until kernels are softened and just beginning to char. Let cool for a few minutes then strip kernels from corn and place in a bowl.
   
• While corn is cooking, sauté the garlic and butter in a small saucepan over medium heat for 2 minutes, until garlic is softened. Add the rice and chicken stock and bring to a boil, then cook, covered for about 20 minutes, or until all liquid is absorbed. Remove from heat and stir in chopped cilantro, then keep pot covered until all other ingredients are cooked.
   
• Remove flank steak from marinade (discarding marinade) and grill for about 7 minutes per side, until meat registers 135F in the thickest part. Remove from grill and place on a tray or plate; cover loosely with foil and let rest for 7 - 8 minutes.
   
• While meat is resting, put remaining olive oil and sliced onions in a large, heavy duty frying pan. Cook over medium heat for 3 minutes, stirring often, until onions are translucent. Add peppers, salt and pepper and beer and cook 2 – 3 minutes more, stirring often, until peppers are tender-crisp and liquid has mostly evaporated.
   
• Slice cooked beef very thinly across the grain. Cut slices in halves or thirds to create bite-sized pieces. Place on a platter or plate.
   
• To assemble bowls, put cooked rice in the bottom then arrange corn, sautéed onions and peppers and sliced beef on top. Garnish with avocado, salsa, sour cream and cilantro and devour.

Serves 4 - 6

IMAGES SOURCE: COURTESY OF PAULA ROY

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