Best Steak Fajita Bowl Ever
This steak fajita bowl recipe delivers tender, seasoned steak with vibrant bell peppers and onions over fluffy cilantro-lime rice. It's a flavor explosion that's easy to make and perfect for a healthy and customizable weeknight meal. Enjoy this protein-packed dish with your favorite toppings for a satisfying culinary adventure.
Equipment
- Medium bowl
- Measuring cups and spoons
- Medium saucepan with lid
- Large skillet or cast-iron skillet
- Fork
- Cutting board
- Knife
- Serving bowls
Ingredients
- 1 pound beef sirloin steak, cut into strips
- 2 tablespoons olive oil for steak
- 1 tablespoon fajita seasoning for steak
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 large onion, sliced
- 2 bell peppers any color
- 1 tablespoon olive oil for fajitas
- 1 teaspoon fajita seasoning for fajitas
- 1 cup long-grain rice
- 2 cups chicken broth or water
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil for rice
- 1 avocado, sliced or diced
- Salsa, to taste
- Sour cream or Greek yogurt, to taste
- Shredded cheese cheddar, Monterey Jack, or cotija
- Pico de gallo, to taste
- Jalapeños, sliced, to taste
- Lime wedges, for serving
Instructions
- In a medium bowl, toss the steak strips with 2 tablespoons of olive oil, fajita seasoning, chili powder, cumin, garlic powder, salt, and pepper. Make sure the steak is evenly coated.
- Let the steak marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the chicken broth or water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
- Fluff the rice with a fork and stir in the chopped cilantro and lime juice.
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron skillet over medium-high heat.
- Add the sliced onions and bell peppers and cook, stirring occasionally, until they are softened and slightly charred, about 8-10 minutes.
- Sprinkle with 1 teaspoon of fajita seasoning and cook for another minute, stirring constantly, until fragrant.
- Remove the fajitas from the skillet and set aside.
- In the same skillet (or a clean skillet if needed), heat the skillet over high heat until it’s smoking hot.
- Add the marinated steak strips to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the steak in batches to ensure proper searing.
- Cook the steak for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. Remember that the steak will continue to cook slightly after it's removed from the heat.
- Remove the steak from the skillet and let it rest for a few minutes before slicing it against the grain.
- Divide the cilantro-lime rice among bowls.
- Top with the cooked fajitas, sliced steak, and your favorite toppings like avocado, salsa, sour cream, shredded cheese, and jalapeños.
- Squeeze a lime wedge over the bowl and enjoy!
Notes
Sirloin, flank, or skirt steak can be used. Marinating the steak longer enhances flavor. Use a hot skillet for searing the steak. Adjust fajita seasoning and chili powder to taste. To make it vegetarian, substitute steak with grilled tofu, black beans, or roasted sweet potatoes. For a low-carb version, skip the rice or use cauliflower rice. Leftovers can be stored separately in the refrigerator for up to 3 days.