Momo’s Steak Fajita bowls
Hey Momo Michelada lovers! Let's talk about dinner. Are you in a dinner rut? Tired of the same old, same old? Well, get ready to kick those boring meals to the curb because Chef Garrett is BACK, and he's brought a flavor BOMB with him! We're talking Steak Fajita Bowls, people, and they are absolutely insane.
Forget everything you thought you knew about fajitas because Chef Garrett is taking us on a flavor adventure, and the star of the show? You guessed it – Momo's Michelada Mix! We’re not just adding it to our drink, oh no, we are using it as a marinade. Genius, right?
Chef Garrett’s Steak Fajita Bowls are a symphony of deliciousness. Tender, juicy steak marinated in our signature Michelada Mix? Yes, please! The tangy lime, the subtle spice, it all melds together to create a marinade that infuses the steak with an unbelievably delicious flavor. Trust me, your taste buds are going to throw a party.
But it doesn't stop there! We're talking vibrant bell peppers, caramelized onions, and all your favorite fajita fixings. Pile it all on top of some fluffy rice or your favorite grain, and you've got a meal that's not only bursting with flavor but also super satisfying.
And the best part? It's so easy to make! Seriously, even if you're a kitchen newbie, you can totally nail this recipe. Chef Garrett walks you through every step in the video below, so grab your Momo's Michelada Mix and get ready to create some magic!
So, what are you waiting for? Ditch the takeout menu and get your fiesta on! These Michelada Steak Fajita Bowls are the perfect way to spice up your weeknight dinners. You won't regret it!
Don't forget to tag us in your creations on social media using #MomosMichelada and #momointhekitchen. We can't wait to see what you cook up!
Cheers to delicious food and good times!
WHAT YOU NEED
Marinade
⅓ cup Momo’s Michelada mix
2 lb flank steak
2 sliced jalapeños
Bowl
14 oz black beans
White rice
Red bell pepper
Orange bell pepper
Yellow onion
Shredded cheddar cheese
Chipotle dressing(store bought or homemade)
HOW IT’S DONE
Start by slicing the flank steak in half so it fits in a gallon ziplock bag. Cover in plastic wrap and tenderize steak on both sides, transfer to ziplock bag. Add Momo’s and a sliced jalapeño then toss in the refrigerator for 2-3 hours. Mix every hour for an even marinade.
Chop yellow onion, bell peppers and saute for 10-15 minutes over medium heat.
Cook flank steak in a cast iron skillet or a grille over medium-high heat, flipping every minutes for a good crust. Cook for 7-8 minutes for medium rare. Remove steak and let rest for 5 minutes before slicing against the grain!
Assemble your bowl with rice, beans, veggies, cheese, steak and sauce of your choice!
Rating: 9/10
Difficulty: 4/10
What I’d do different
The only thing I would change about this recipe is I would add a little salt to the steak marinade, other than that it was delicious!
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