Salsa Verde Steak Fajita Bowls

These bowls are going to be my new weekly night dinner go-to! If you’re scared of your instant pot like me, then this salsa verde steak is the perfect intro for you (I learned from @thedefineddish ). Feel free to get creative with the toppings and add on corn, romaine, sour cream, etc. or keep it simple & easy with my lead below 👩🏻‍🍳

Ingredients
1 piece of flank steak
1 red bell pepper
1 green bell pepper
1 white onion
1/4 cup lime juice
1.5 cups basmati rice
1 can coconut milk
1 can black beans
1 avocado
1 cup salsa verde

Directions:
1. Cut the flank steak into 4 pieces. Season with salt, pepper, garlic powder. In the instant pot, sauté the steak until brown on both sides. Once browned, turn the instant pot off, add 1 cup of salsa verde, put the lid on, and pressure cook for 45 minutes.
2. For the rice, bring to boil 1 can of coconut milk. Add in 1.5 cups of rice and 1/4 cup of lime juice. Simmer on low for 10 minutes and then turn the heat completely off and cover with a lid for 25 minutes. No peaking!
3. Thinly slice up the bell peppers and white onion. Toss in olive oil and the following spices: 1 tbsp chili powder, 1/2 tbsp paprika, 1/2 tsp onion salt, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/2 tsp salt. I only ended up using about half of the seasoning mix on the veggies. Bake at 400 degrees for 20 minutes.
4. Once the steak is done, release the steam and remove the steak. Shred with two forks and then add the steak back in the pot to absorb the juices.
5. Assemble the bowl! Rice, steak, veggies, beans, cilantro, avocado, salsa verde

enjoy ladies & gents