Ultimate Steak Fajita Bowl
This vibrant and flavorful Steak Fajita Bowl is packed with tender, seasoned steak, colorful fajita veggies, and your favorite toppings, all served over a bed of fluffy rice. It's a healthy and delicious alternative to takeout that's easy to customize to your liking.
Equipment
- Medium bowl
- Resealable plastic bag or shallow dish
- Large skillet or cast-iron pan
- Paper towels
- Meat thermometer (optional)
- Cutting board
- Knife
- Serving bowls
Ingredients
- 1 lb flank steak or skirt steak, trimmed
- 2 tbsp olive oil for marinade
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp soy sauce
- 1 tbsp chili powder for marinade
- 1 tsp cumin for marinade
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional, for heat
- Salt to taste
- Pepper to taste
- 1 large bell pepper any color, or a mix
- 1 medium onion, sliced
- 1 tbsp olive oil for vegetables
- ½ tsp chili powder for vegetables
- ¼ tsp cumin for vegetables
- Cooked rice white, brown, or cilantro-lime rice
- Avocado, sliced or diced
- Pico de gallo
- Sour cream or Greek yogurt
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Fresh cilantro, chopped
- Lime wedges
- Jalapeños, sliced optional
- Corn kernels grilled or canned
- Black beans, rinsed and drained
Instructions
- In a medium bowl, whisk together olive oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's evenly coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- While the steak is marinating, slice the bell pepper and onion.
- In a large skillet or cast-iron pan, heat olive oil over medium-high heat.
- Add the sliced bell pepper and onion to the skillet. Season with chili powder, cumin, salt, and pepper.
- Cook, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
- Remove the steak from the marinade and pat it dry with paper towels.
- Heat a large skillet or cast-iron pan over high heat until it's smoking hot.
- Carefully place the steak in the hot skillet. Cook for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure it reaches your preferred temperature.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain into thin strips.
- In a bowl, layer your choice of base (rice, quinoa, cauliflower rice, or lettuce).
- Top with the cooked fajita vegetables and sliced steak.
- Add your favorite toppings, such as avocado, pico de gallo, sour cream, cheese, salsa, cilantro, and lime wedges.
- Enjoy immediately!
Notes
Don't overcrowd the pan when cooking the steak. Get your skillet really hot before adding the steak. Let the steak rest! Adjust the amount of chili powder and cayenne pepper to suit your taste. You can prep all the components ahead of time and store them separately. Store the steak, vegetables, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables in a skillet or microwave. Assemble the bowls just before serving. You can use leftover steak and vegetables to make tacos, quesadillas, or salads.