Fridge Foraging: Steak Fajita Bowl with Corn and Tomato Salsa

Fajita Bowls  (2 of 2).jpg

I don't eat a ton of red meat but when I do, I want to make it count. I recently discovered Porter Road Butcher here in Nashville and absolutely love their products and what they stand for. Since I had an extra skirt steak I thought I would throw that into Fridge Foraging and see what I could make of it. 

This week you all voted for the steak fajita bowl with corn and tomato salsa and it was mighty tasty! Also if you want to skip the steak you can just make that corn and tomato salsa and put it on everything and anything. 


Steak Fajita Bowl with Corn and Tomato Salsa

  • 1 lb skirt steak
  • 1/2 cup soy sauce or favorite steak marinade (this is my favorite one)
  • 2 bell peppers, thinly sliced 
  • 2 ears of corn, kernels removed 
  • 1 tomato, diced 
  • 1/2 red onion, diced 
  • Juice of 1 lime
  • 2 Tbs olive oil
  • 2 Tbs. chopped fresh cilantro plus more for for garnish
  • Salt and pepper 
  • 1 avocado, diced
  • 2 cups cooked quinoa 

Add the steak to a medium bowl and coat the marinade. Allow the steak to marinate for about an hour in the fridge. 

Sauté the peppers in a little olive oil until tender. Set aside but keep warm. 

Make the salsa by combining the corn, tomatoes, red onion, and avocado. Toss with lime juice, olive oil,  2 tablespoons cilantro, and salt and pepper. Set aside. 

Preheat a grill or stovetop grill pan over medium high. 

Cook the skirt steak for about 6 to 8 minutes or until the internal temp reads 125F. Let rest for about 5 minutes. Slice steak against the grain into thin strips. 

Assemble the bowls by placing one cup of quinoa in a serving bowl. Top with half of the steak, followed by some of the salsa, the peppers and cilantro. Serve warm. 

Makes about 2 bowls.