Hawaiian Beef Fajita Bowl
Looking for a flavorful lunch on the go? Try this steak and brown rice bowl with peppers and pineapple salsa. Top it off with coconut flakes for a complete island experience.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 9
Ingredients
Pineapple Salsa
Brown RIce
Garnish
Preparation
Marinade
-
Step 1
Combine 4 tablespoons teriyaki sauce, 4 tablespoons pineapple juice and ginger in small bowl; mix well. Place beef steak and teriyaki mixture in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Pineapple Salsa
-
Step 1
Remove steak from marinade; discard marinade. Spray onion slices and bell pepper lightly with cooking spray. Place steak in center of grid over medium, ash-covered coals; arrange bell peppers and onion slices around steak. Grill steak, bell peppers and onion slices, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness and bell peppers and onion slices are tender, turning occasionally. Keep warm.
Cooking Tip: Remove skins from peppers after grilling, if desired.
-
Step 2
Prepare Pineapple Salsa.
Pineapple Salsa
Combine 3/4 cup canned pineapple chucks or tidbits, drained, 1/2 cup diced sweet onion, 1/4 cup diced red or green bell pepper, 3 tablespoons minced jalapeño pepper, 1 tablespoon chopped fresh cilantro, 1 tablespoon apple cider vinegar and 1/2 teaspoon salt in small bowl. Cover and refrigerate until ready to use.
-
Step 1
Divide rice evenly among 6 bowls. Combine remaining 2 tablespoons teriyaki sauce and remaining 1-1/2 tablespoons pineapple juice in medium bowl; mix well. Carve steak across the grain into thin slices; toss steak with teriyaki mixture. Arrange steak on rice; top with Pineapple Salsa and grilled vegetables. Garnish with coconut flakes, if desired.
Cooking Tip: For Hawaiian Beef Fajita Wraps, divide all ingredients evenly amongst 6 flour tortillas and roll up.
Nutrition Information
341 Calories
3g SAT FAT
28g PROTEIN
2.6 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 341 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 587 mg Sodium; 40 g Total Carbohydrate; 4.1 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.1 mg Zinc; 27.5 mcg Selenium; 99.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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