Steak Fajita Bowl

Sizzling steak fajita bowl with peppers, onions, and all the classic toppings. This premium bowl brings the excitement of restaurant-style fajitas to a healthy, balanced meal format with fresh ingredients and bold flavors.

Prep Time 15 min
Cook Time 25 min
Servings 2 people
Difficulty Medium
Steak Fajita Bowl

Ingredients

For the Steak:
  • 1 lb flank steak or skirt steak
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
For the Vegetables:
  • 2 bell peppers (red and yellow), sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
Bowl Base:
  • 2 cups cooked brown rice
  • 1 cup black beans, drained and rinsed
  • 2 cups romaine lettuce, chopped
Toppings:
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup shredded cheese (optional)
  • 2 tablespoons sour cream (optional)
  • Lime wedges for serving
  • Hot sauce (optional)

Instructions

  1. Marinate the steak: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add steak and marinate for at least 30 minutes or up to 4 hours.
  2. Prepare vegetables: Slice bell peppers and onion into strips. Toss with olive oil, chili powder, cumin, salt, and pepper.
  3. Cook the steak: Heat a large skillet or grill pan over high heat. Remove steak from marinade and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice against the grain.
  4. Cook the vegetables: In the same pan, add the seasoned peppers and onions. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender and slightly charred.
  5. Warm the components: Heat black beans in a small saucepan or microwave. Warm the brown rice if needed.
  6. Prepare fresh toppings: Slice the avocado, halve cherry tomatoes, dice red onion, and chop cilantro.
  7. Assemble the bowls: Divide chopped romaine between two bowls. Add warm brown rice and black beans as the base. Top with sliced steak and sautéed peppers and onions.
  8. Add toppings and serve: Arrange avocado slices, cherry tomatoes, diced red onion, and cilantro on top. Add cheese and sour cream if desired. Serve with lime wedges and hot sauce.

Nutrition Information

Calories 565
Protein 42g
Carbs 48g
Fat 22g
Fiber 12g
Iron 6mg

Nutrition information is per serving and approximate (without optional toppings).

Chef's Tips

Slicing Steak: Always slice steak against the grain for maximum tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
Perfect Temperature: Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
High Heat Cooking: Cook steak and vegetables over high heat for the best sear and flavor. Don't overcrowd the pan.
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