This Easy Steak Fajita Bowl is a perfect choice for busy nights! It features tender steak, colorful bell peppers, and yummy spices all in a bowl, making it a tasty and fun meal.
One of my favorite things about this recipe is how quickly it comes together. Just grill the steak and veggies, then pile everything in a bowl. Perfect for a speedy dinner after a long day!
Key Ingredients & Substitutions
Flank or Skirt Steak: Both are great choices! If you’re looking for a leaner option, consider chicken or shrimp instead. They grill quickly and still pack a lot of flavor.
Bell Peppers: You can mix and match colors! If you can’t find fresh peppers, frozen diced peppers work well too. Zucchini or mushrooms make tasty substitutes as well.
Rice: I used white rice, but brown rice or cauliflower rice can be healthier alternatives. Feel free to even use quinoa for a protein kick.
Guacamole: Homemade is great, but store-bought works in a pinch. If you’re low on avocados, try sour cream with lime instead for creaminess.
How Do I Get My Steak Perfectly Cooked?
Cooking steak just right can be tricky, but here’s how to nail it:
- Always let your steak come to room temperature before cooking. This helps it cook evenly.
- Use a hot grill or skillet for a nice sear. This locks in juices and flavors.
- Don’t rush the resting process! Letting it rest for 5 minutes after cooking makes it juicier. Trust me, it’s worth the wait!
What’s the Best Way to Cook the Veggies?
For perfectly cooked bell peppers and onions:
- Heat the oil until hot but not smoking so the veggies get a nice char.
- Don’t overcrowd the pan! Cook in batches if needed for better heat distribution.
- Stir occasionally, allowing them to caramelize slightly. It adds a great flavor!
With these tips and ingredients, you’re all set to make your Easy Steak Fajita Bowl a success! Enjoy!
Easy Steak Fajita Bowl Recipe For Quick Dinners
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or skirt steak
- 1 tbsp olive oil (for steak)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and black pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp olive oil (for veggies)
For the Bowl Assembly:
- 1 cup cooked white rice
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, grilled or sautéed
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely diced (optional)
- 1 lime, sliced for garnish and juice
- Fresh cilantro, chopped
- 1/2 cup guacamole or mashed avocado
- Sour cream or Greek yogurt, for serving
How Much Time Will You Need?
This flavorful dish can be prepared in about 30 minutes! You’ll spend about 10-15 minutes marinating the steak and prepping the veggies, followed by around 15 minutes for cooking and assembling the bowls. Seriously quick and easy!
Step-by-Step Instructions:
1. Prepare the Steak:
Begin by patting the flank or skirt steak dry with paper towels. In a small bowl, mix together the olive oil, chili powder, cumin, paprika, salt, and pepper. Rub this mixture all over the steak to coat it well. Let it marinate for 10–15 minutes while you get other ingredients ready.
2. Cook the Steak:
Heat a grill or a skillet over medium-high heat. Once hot, add the steak. Cook for about 4–5 minutes on each side for medium-rare doneness. If you prefer it more well done, leave for an additional minute or two. After cooking, remove the steak from the pan and let it rest for 5 minutes before slicing it into bite-sized pieces.
3. Cook the Vegetables:
While the steak is resting, grab a large skillet and drizzle in 1 tablespoon of olive oil. Heat it over medium-high heat, then add the sliced bell peppers and onions. Stir occasionally and cook for about 6-8 minutes until the veggies are softened and charred. Sprinkle with a little salt and pepper to taste.
4. Prepare the Corn Salsa:
In a separate small bowl, mix together the corn kernels, diced red onion, chopped cilantro, and diced jalapeño (if you’re using it). Squeeze a little fresh lime juice over the mixture and give it a good stir.
5. Assemble the Bowls:
Now it’s time to create your bowls! Start by dividing the cooked rice evenly among the bowls. Top each bowl with the sautéed peppers and onions, sliced steak, cherry tomatoes, corn salsa, a generous dollop of guacamole, and a spoon of sour cream. Finally, garnish with lime slices and a sprinkle of fresh cilantro.
6. Serve and Enjoy:
Dig in right away! These colorful steak fajita bowls are perfect for a quick and satisfying dinner that the whole family will love. Enjoy and savor every bite!
FAQ About the Easy Steak Fajita Bowl Recipe
Can I Use Chicken Instead of Steak?
Absolutely! Chicken breast is a great substitute. Just make sure to season it the same way and adjust the cooking time. Cook for about 6-7 minutes per side until fully cooked, reaching an internal temperature of 165°F (75°C).
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of lime juice to refresh the flavors.
Is This Recipe Gluten-Free?
Yes, this recipe is gluten-free! Just ensure that any ingredients you use, like taco seasoning or sauces, are labeled gluten-free if they’re pre-packaged. The main ingredients here are naturally gluten-free.
Can I Make This Recipe Vegetarian?
Definitely! You can replace the steak with grilled marinated tofu or portobello mushrooms. Also, double up on the veggies or add black beans for protein. Adjust the seasonings to your liking!
