Smoky Chipotle Avocado Crema Steak Fajita Bowl

Craving a weeknight meal that’s both satisfying and bursting with flavor? Look no further than these Smoky Chipotle Avocado Crema Steak Fajita Bowls! We’ve taken the classic fajita flavors you love and elevated them with a creamy, smoky, and slightly spicy avocado crema that will absolutely knock your socks off. This recipe is perfect for meal prepping, a quick and easy dinner, or impressing your friends and family. Get ready for a fiesta in your mouth!

What You’ll Need

• 500g (1.1lb) Beef Flank Steak: Flank steak is ideal for fajitas because it’s flavorful and becomes incredibly tender when sliced against the grain. Look for a steak that is relatively uniform in thickness.
• 1 tbsp (15ml) Olive Oil: We’re using olive oil as the base for our steak marinade. It helps to tenderize the meat and carry the flavors of the spices. Extra virgin olive oil is preferred for its richer flavor.
• 1 tsp (5g) Chili Powder: This adds a foundational warmth and mild heat to the steak. Use a good quality chili powder for the best flavor – a blend of different chili peppers is ideal.
• 1 tsp (5g) Ground Cumin: Cumin provides an earthy, smoky depth that’s essential for fajita seasoning.
• 1/2 tsp (2.5g) Smoked Paprika: This is where the ‘smoky’ element really comes into play! Smoked paprika adds a wonderful depth of flavor that complements the chipotle in the crema.
• 1/2 tsp (2.5g) Garlic Powder: Garlic powder offers a convenient way to infuse the steak with garlic flavor.
• Salt and Freshly Ground Black Pepper: To taste. Seasoning is key! Don’t be shy with the salt and pepper – it brings out all the other flavors.
• 1 Red Bell Pepper: Sliced into strips. Red bell peppers add sweetness and a vibrant color to the fajita mix.
• 1 Yellow Bell Pepper: Sliced into strips. Yellow bell peppers offer a slightly different sweetness and another pop of color.
• 1 Medium Red Onion: Sliced. Red onion provides a sharp, slightly sweet flavor that balances the other ingredients.
• 1 cup (190g) Uncooked Brown Rice: Brown rice provides a healthy and hearty base for the bowl. It has a nutty flavor and a satisfying chew.
• 2 cups (480ml) Water or Vegetable Broth: Used to cook the brown rice. Vegetable broth adds extra flavor, but water works just fine.
• 1 Ripe Avocado: The star of the crema! Make sure your avocado is ripe – it should yield to gentle pressure.
• 2 tbsp (30g) Plain Greek Yogurt: Adds creaminess and tang to the avocado crema. You can use full-fat or low-fat Greek yogurt depending on your preference.
• 1 Chipotle Pepper in Adobo, Minced (or 1 tsp Chipotle Powder): This is where the heat and smoky flavor come from! Chipotle peppers in adobo are incredibly flavorful, but chipotle powder is a convenient substitute.
• 2 tbsp (30ml) Fresh Lime Juice: Brightens up the crema and adds a zesty kick. Freshly squeezed lime juice is always best.
• 2 tbsp (30g) Fresh Cilantro, Chopped: Adds a fresh, herbaceous note to the crema.
• 2 tbsp (30g) Pumpkin Seeds, Toasted: Provide a delightful crunch and nutty flavor as a topping.
• Zest of 1 Lime: Adds a burst of citrus aroma and flavor.
• Extra Lime Wedges: For serving. A final squeeze of lime juice adds brightness.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Flank Steak: Skirt steak or sirloin steak can be used as alternatives.
• Greek Yogurt: Sour cream or a dairy-free yogurt alternative (like cashew or coconut yogurt) will work.
• Chipotle Pepper in Adobo: Use 1-2 teaspoons of chipotle powder, adjusting to your spice preference.
• Brown Rice: White rice, quinoa, or cauliflower rice can be substituted.

Step-by-Step Instructions for Smoky Chipotle Avocado Crema Steak Fajita Bowls

1. Cook the Brown Rice: Begin by thoroughly rinsing 1 cup of brown rice under cold water until the water runs clear. This removes excess starch, resulting in fluffier rice. Combine the rinsed rice with 2 cups of water or vegetable broth in a medium saucepan. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover tightly, and simmer for 20 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 5 minutes. Finally, fluff the rice gently with a fork.
2. Marinate the Steak: In a large mixing bowl, whisk together 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, salt, and freshly ground black pepper. Add the thinly sliced 500g (1.1 lb) beef flank steak to the bowl. Toss the steak thoroughly to ensure it’s evenly coated with the marinade. Cover the bowl and let the steak marinate while the rice is cooking – about 20 minutes. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender steak.
3. Sear the Steak: Heat a large skillet (cast iron is ideal) over medium-high heat. Add the marinated steak in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer if you prefer your steak cooked more thoroughly. The goal is to get a nice sear on the outside while keeping the inside juicy. Transfer the seared steak to a clean plate and let it rest for 5 minutes before slicing against the grain. Resting allows the juices to redistribute, resulting in a more tender steak.
4. Sauté the Vegetables: Using the same skillet (add a splash of olive oil if needed), add the sliced red bell pepper, yellow bell pepper, and red onion. Sauté over medium heat for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. The slight char adds a smoky flavor that complements the chipotle crema.
5. Prepare the Chipotle Avocado Crema: While the vegetables are cooking, make the chipotle avocado crema. In a blender, combine the flesh of 1 ripe avocado, 2 tablespoons of plain Greek yogurt (or a dairy-free alternative), 1 minced chipotle pepper in adobo (or 1 teaspoon of chipotle powder), 2 tablespoons of fresh lime juice, 2 tablespoons of chopped fresh cilantro, and a pinch of salt. Blend until smooth and creamy. If the crema is too thick, add a teaspoon of water at a time until it reaches a drizzle-ready consistency.
6. Assemble the Bowls: To assemble each bowl, start with a generous bed of fluffy cooked brown rice. Top with the sliced steak, followed by the sautéed bell peppers and red onion. Drizzle generously with the chipotle avocado crema, creating a visually appealing swirl of green and red.
7. Garnish and Serve: Finish each bowl with a scattering of toasted pumpkin seeds and a light dusting of lime zest. Serve immediately with extra lime wedges on the side for an extra burst of freshness.

Why Flank Steak is Perfect for Fajita Bowls

Flank steak is an excellent choice for this recipe because of its rich flavor and ability to absorb marinades beautifully. Its long muscle fibers mean it benefits from being sliced thinly against the grain, which shortens those fibers and makes the steak incredibly tender. The quick sear ensures a flavorful crust while keeping the inside juicy, making it ideal for a quick and satisfying bowl.

The Magic of Chipotle in Adobo

Chipotle peppers in adobo sauce are the key to the smoky depth of flavor in this crema. The chipotle peppers themselves are smoked and dried jalapeños, and the adobo sauce is a tangy, slightly sweet sauce made with tomatoes, vinegar, and spices. Using both the pepper and a little of the adobo sauce provides a complex smoky heat that elevates the entire dish. If you only have chipotle powder, it will work in a pinch, but the flavor won’t be quite as nuanced.

Tips for Toasting Pumpkin Seeds

Toasting pumpkin seeds (pepitas) enhances their flavor and adds a delightful crunch to the bowls. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are lightly golden and fragrant. Alternatively, you can spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes. Watch them carefully, as they can burn quickly.

Customizing Your Smoky Chipotle Avocado Crema Steak Fajita Bowl

Feel free to customize this bowl to your liking! Add black beans, corn, or pico de gallo for extra texture and flavor. If you prefer a spicier crema, add another chipotle pepper or a pinch of cayenne pepper. For a vegetarian option, substitute the steak with grilled portobello mushrooms or seasoned tofu.

Frequently Asked Questions

Can I make the chipotle avocado crema ahead of time?

Yes, you can make the crema up to 2 days in advance. Store it in an airtight container in the refrigerator. The color may darken slightly due to oxidation, but it will still taste delicious. Give it a good stir before serving.

What if I don’t have Greek yogurt?

You can substitute the Greek yogurt with sour cream, mayonnaise, or a dairy-free alternative like cashew cream or coconut yogurt.

Can I use a different type of rice?

Absolutely! White rice, quinoa, or even cauliflower rice would work well in this bowl.

Enjoy this vibrant and flavorful Smoky Chipotle Avocado Crema Steak Fajita Bowl! Don’t forget to save this recipe to Pinterest for later inspiration!

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