thick pieces of grilled beef skirt steaks,sliced into thin strips
Salt and black pepper,to taste
medium red sweet pepper,cut into strips
medium orange sweet pepper,cut into strips
medium red onion,halved and thinly sliced
grilled corn,separated from cob
For the Rice:
brown rice,rinsed and drained
Season the meat with salt and pepper, rub evenly on both sides and lightly brush with olive oil. Let it stand for about 10 minutes before grilling.
Preheat gas or charcoal grill to high, reduce to low heat and brush the grids with oil. Grill the meat for about 6 to 8 minutes on each side, or until browned and cooked through. Remove from heat, transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.
In a large non-stick skillet, add a tablespoon of oil and apply medium-high heat. Sauté the onions, garlic and peppers while stirring occasionally until soft and fragrant, or for about 6 to 8 minutes. Remove from heat and set aside.
Place the rice in a rice cooker or stockpot, add in fajita seasoning and pour in the stock. Stir to combine, cover with lid and cook until it reaches to a boil. Reduce to low heat, simmer until the rice is fluffy and cooked through.
Add half of the sliced meat together with the corn and cheese and toss to combine. Divide into four serving bowls, top with remaining grilled meat and serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.