Description
These Grilled Steak Fajita Bowls combine tender, marinated grilled flank steak with vibrant peppers and onions, seasoned rice, black beans, corn, and fresh garnishes for a wholesome, flavorful meal. Perfect for a quick and satisfying dinner, these bowls bring the classic Tex-Mex fajita flavors together in a convenient and colorful one-bowl dish.
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, cumin, smoked paprika, dried oregano, salt, and black pepper to create a flavorful marinade.
- Marinate the Steak: Coat the flank steak thoroughly with the marinade and let it sit for 20 to 30 minutes, allowing the flavors to penetrate the meat.
- Season the Vegetables: Toss sliced bell peppers and red onion with olive oil, chili powder, cumin, and salt, ensuring they are evenly coated.
- Preheat the Grill: Heat your grill to medium-high to achieve a good sear and cook for ideal fajita texture and flavor.
- Grill the Steak: Place the steak on the grill and cook for approximately 4 to 6 minutes per side, depending on thickness and desired doneness. Remove from grill and rest for 5 to 10 minutes before slicing thinly against the grain for maximum tenderness.
- Grill the Fajita Vegetables: Place the seasoned peppers and onions on the grill, cooking for 5 to 8 minutes while turning occasionally until they are tender and lightly charred.
- Assemble the Bowls: Divide cooked rice between four bowls. Layer with black beans, corn, grilled fajita vegetables, sliced steak, avocado slices, and halved cherry tomatoes.
- Finish with Toppings: Sprinkle chopped cilantro and shredded cheese on top. Serve with lime wedges and optional toppings like salsa, sour cream or Greek yogurt, jalapeños, and guacamole to customize each bowl.
Notes
- Skirt steak or sirloin can be used as substitutes for flank steak depending on availability and preference.
- For a deeper flavor, marinate the steak for up to 8 hours in the refrigerator.
- Substitute cooked cauliflower rice for a low-carb alternative in the bowls.
- Add fajita seasoning to the steak or vegetables if you prefer a more intense Tex-Mex flavor profile.
- Serve the components separately if you want a family-style meal allowing everyone to customize their bowl.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired, Tex-Mex
