Quick Sirloin Steak Fajita Bowls with Avocado and Corn

1.Prepare the Rice: Cook 2 cups of white rice according to package directions. Keep warm.

2.Prepare the Steak Seasoning: In a medium bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add the sliced sirloin steak and toss thoroughly to coat evenly. Set aside.

3.Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and green bell peppers. Sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.

4.Cook the Steak: Push the vegetables to one side of the skillet. Add a small drizzle of olive oil to the empty side if needed. Add the seasoned steak strips in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until nicely browned and cooked through to your desired doneness. The total cooking time for the steak should be quick due to the thin slices.

5.Combine: Stir the steak together with the sautéed onions and peppers. Remove the skillet from the heat.

6.Assemble the Bowls: Divide the warm cooked rice evenly among four serving bowls. Top the rice with portions of the steak and vegetable mixture, black beans, drained corn, and diced fresh tomatoes.

7.Garnish and Serve: Arrange slices or scoops of fresh avocado on top of each bowl. Garnish generously with chopped cilantro and serve immediately with fresh lime wedges on the side for squeezing over the top.