Grilled Steak Fajita Bowls (Kid-Friendly) with Quick Cabbage Slaw
Fun, build-your-own grilled dinner: steak slices with quick-cooked fajita-style peppers/onions and crunchy cabbage. Mild enough for kids; add heat only for adults.
Back to full listIngredients
- Certified Angus Beef Choice Chuck Steak (or Top Sirloin) ~1 lb $10.39 (sale for chuck)
- Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 16 oz $5.00
- Organic Green Cabbage (or Organic Red Cabbage) ~1/2 small head, thin-sliced $2.49/lb
- Organic Long English Cucumber (optional) 1/2 cucumber, sliced (for cooling crunch) $3.99
- Lime or lemon (optional) 1, cut into wedges
- Olive oil 2 tbsp
- Salt & black pepper To taste
- Tortillas or rice Tortillas for 3 people (or 1 cup cooked rice)
Instructions
- Preheat grill to medium-high. Pat steak dry; rub with 1 tbsp olive oil, salt, pepper.
- Grill steak 4–6 minutes per side depending on thickness (target medium). Rest 8–10 minutes, then slice thin against the grain.
- While steak rests, cook fajita mix: either grill in a grill basket 6–8 minutes or sauté on the stove with 1 tbsp oil until tender-crisp. Season lightly.
- Make quick slaw: toss sliced cabbage with a pinch of salt, a little pepper, and a squeeze of lime/lemon (optional). Add cucumber slices for extra crunch.
- Serve build-your-own tacos/bowls: tortilla (or rice), cabbage, peppers/onions, steak. Keep it mild for kids; add hot sauce separately for adults.
Health notes: Balanced meal with veggies; use less oil and choose leaner steak cuts for lighter calories.
Drink pairing: Adults: light lager or WA rosé; Kids: agua fresca (water + splash of pineapple juice).