Description
These Steak Fajita Bowls bring the sizzling flavor of a Tex-Mex classic right to your kitchen. Juicy, marinated steak with vibrant bell peppers and onions, all served over fluffy rice with fresh toppings. It’s bold, balanced, and perfect for meal prep or a no-fuss weeknight dinner that feels restaurant-worthy.
Ingredients
For the Steak & Marinade:
1 lb flank or skirt steak
2 tbsp olive oil
Juice of 1 lime
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt & pepper to taste
For the Bowl:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2 cups cooked rice (white, brown, or cilantro-lime)
Optional toppings: avocado, salsa, shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
Marinate the Steak: In a bowl or zip-top bag, mix marinade ingredients. Add steak and marinate for at least 30 minutes (up to overnight).
Cook the Veggies: In a hot skillet with a little oil, sauté peppers and onions until tender with a bit of char. Set aside.
Cook the Steak: Sear steak in the same skillet for 3–4 minutes per side (medium-rare). Let rest 5 minutes, then slice thinly against the grain.
Assemble Bowls: Start with rice, then layer on steak, peppers, onions, and your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550 / Serving
- Fat: 22g / Serving
- Carbohydrates: 50g / Serving
- Protein: 35g / Serving