Description
These Grilled Steak Fajita Bowls combine tender, juicy grilled steak with colorful sautéed peppers and onions, seasoned rice, black beans, corn, and fresh toppings like avocado and cilantro. This vibrant and satisfying dish brings together all the classic fajita flavors in an easy-to-assemble bowl perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
For the Steak:
- 1½ lbs flank steak or skirt steak
- 2 tbsp olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Fajita Vegetables:
- 2 bell peppers, sliced
- 1 large red onion, sliced
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp salt
For the Bowls:
- 3 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- ¼ cup shredded cheddar or Mexican cheese
- Lime wedges, for serving
Optional Toppings:
- Salsa
- Sour cream or Greek yogurt
- Jalapeños
- Guacamole
Instructions
- Prepare the marinade: Whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined. Coat the flank or skirt steak evenly with the marinade. Allow the steak to marinate for 20–30 minutes to absorb the flavors.
- Prepare the fajita vegetables: In a bowl, toss sliced bell peppers and red onion with olive oil, chili powder, cumin, and salt, ensuring all slices are well coated for seasoning.
- Preheat the grill: Heat your grill to medium-high heat, which will give a nice sear to the steak and vegetables while cooking thoroughly.
- Grill the steak: Place the marinated steak on the grill. Cook for about 4–6 minutes per side depending on thickness and desired doneness (medium-rare to medium is ideal). Once cooked, remove the steak and let it rest for 5–10 minutes to retain juices before slicing thinly against the grain for tenderness.
- Grill the vegetables: Add the seasoned bell peppers and onions to the grill. Cook for 5–8 minutes, turning occasionally until they are tender and have a slightly charred appearance for that authentic fajita flavor.
- Assemble the bowls: Divide cooked rice evenly among four bowls. Top each bowl with black beans, corn, grilled fajita vegetables, sliced steak, avocado slices, and cherry tomatoes.
- Garnish and serve: Sprinkle each bowl with fresh chopped cilantro and shredded cheese. Serve with lime wedges and optional toppings like salsa, sour cream, jalapeños, or guacamole to customize each serving.
Notes
- Skirt steak or sirloin can be used as alternatives to flank steak depending on preference and availability.
- For enhanced flavor, marinate the steak for up to 8 hours in the refrigerator before grilling.
- Use cauliflower rice instead of traditional rice for a lower-carb and paleo-friendly version.
- Adding a premade fajita seasoning blend can intensify the Tex-Mex flavor profile if desired.
- Serve with separate toppings so everyone can customize their bowls to taste, making it ideal for family-style meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Bowls, Grilling
- Method: Grilling
- Cuisine: Mexican-Inspired, Tex-Mex
