September 23, 2025

Fajita Bowl with Avocado Crema

Ingredients

  • 1–1.5 lbs Flat Steak (bavette, flank, flat iron, or skirt)
  • Salt
  • Tallow (or preferred high-heat fat)

Avocado Crema

  • 2 Avocados, Peeled and Pitted
  • 1/4 Cup Cilantro, Chopped
  • 1/2 Cup Sour Cream, or Greek Yogurt
  • 1/2 tsp Kosher Salt (add more to taste)
  • 2 Limes, Juiced (about 3-4 TBLS)
  • 1 Clove of Garlic

Bone Broth Rice

  • 1 Red Onion, sliced
  • 2 Bell Peppers (any color), sliced
  • 1–2 TBLS Avocado Oil

Pico De Gallo

  • 2 Roma Tomatoes, diced
  • 1/4 Red Onion, finely diced
  • 1 Jalapeño, seeded and minced
  • 1/4 Cup Cilantro, chopped
  • Juice of 1 Lime
  • Salt to taste

Directions

  1. Salt steak and let rest at room temp for 45 min. Sear in tallow over high heat to 125°F, rest, and slice against the grain.
  2. Cook rice in bone broth (1:2 ratio) until tender.
  3. Sauté sliced onion and peppers in avocado oil until soft and slightly charred.
  4. Mix pico ingredients and let sit 10 min.
  5. Blend all crema ingredients until smooth.
  6. To Serve: Layer rice, veggies, steak, and pico in a bowl. Top with a drizzle of avocado crema and fresh lime.
Written by info tangen draw