Name: Steak Fajita Bowl
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 12 ounces corn kernels (grilled, boiled or frozen); 1 cup cherry tomatoes (quartered); 1-2 jalapeños (diced, remove seeds and white membrane); ½ red onion (diced); 2 teaspoons lime zest; 2 tablespoons lime juice; ½ cup cilantro (roughly chopped); ¼ teaspoon kosher salt (more to taste); ⅛ teaspoon ground black pepper; ¼ teaspoon chili powder (optional); ¼ teaspoon cumin (optional); 1 ½ pounds flank steak; ¼ cup olive oil; ⅓ cup fresh lime juice (approx. 2 limes); Zest of 2 limes; ½ teaspoon chili powder; ½ teaspoon ground cumin; 1 tablespoon garlic (minced); 1 tablespoon soy sauce (use Tamari for gluten-free); ¼ teaspoon kosher salt; 2-3 tablespoons chicken broth (more, if needed); ½ red onion (sliced); ½ yellow onion (sliced); 3 bell peppers (sliced; red, green, orange); 2 tablespoons fajita seasoning; Cilantro lime rice; Cilantro lime sauce; Homemade guacamole or avocado chunks; Tomatoes or blender salsa; Sour cream (regular or dairy-free)

introduction

Steak Fajita Bowl is a delicious and vibrant dish that combines the iconic flavors of fajitas with a wholesome bowl format. This recipe brings together juicy marinated steak, sautéed veggies, fresh corn salsa, and creamy guacamole over a bed of cilantro lime rice. Whether you’re serving it for a family dinner or meal-prepping for the week, this bowl is sure to please everyone at the table. Let’s dive into why you should make this recipe and how to whip it up in no time!

why make this recipe

Choosing to make a Steak Fajita Bowl is a great decision for many reasons. First, it’s a complete meal packed with protein, vegetables, and flavorful toppings that cater to diverse taste buds. This bowl is also highly customizable, meaning you can adjust the ingredients to suit your preferences or dietary needs. Plus, the balance of fresh ingredients and the savory marinated steak creates a fantastic taste experience that stands out in both flavor and freshness. Taking the time to prepare your meals gives you control over what you eat, allowing for healthier choices with every bite.

how to make Steak Fajita Bowl

Making a Steak Fajita Bowl involves several steps, but the process is straightforward and manageable. You’ll start by preparing the corn salsa, marinating the steak, cooking it to perfection, sautéing the veggies, and finally assembling everything into a delicious bowl.

Ingredients:

12 ounces corn kernels (grilled, boiled or frozen)
1 cup cherry tomatoes (quartered, more if desired)
1-2 jalapeños (diced, remove seeds and white membrane)
½ red onion (diced)
2 teaspoons lime zest
2 tablespoons lime juice
½ cup cilantro (roughly chopped)
¼ teaspoon kosher salt (more to taste)
⅛ teaspoon ground black pepper
¼ teaspoon chili powder (optional)
¼ teaspoon cumin (optional)
1 ½ pounds flank steak
¼ cup olive oil
⅓ cup fresh lime juice (approx. 2 limes)
Zest of 2 limes
½ teaspoon chili powder
½ teaspoon ground cumin
1 tablespoon garlic (minced)
1 tablespoon soy sauce (use Tamari for gluten-free)
¼ teaspoon kosher salt
1-2 tablespoons cilantro (chopped, optional)
2-3 tablespoons chicken broth (more, if needed)
1 tablespoon garlic (minced)
½ red onion (sliced)
½ yellow onion (sliced)
3 bell peppers (sliced; red, green, orange)
2 tablespoons fajita seasoning
Kosher salt and ground black pepper (to taste)
Cilantro lime rice
Cilantro lime sauce
Homemade guacamole or avocado chunks
Tomatoes or blender salsa
Sour cream (regular or dairy-free)
Lime wedges
Fresh cilantro

Directions:

Make Corn Salsa:
Start by adding the corn kernels, cherry tomatoes, diced jalapeños, diced red onion, lime zest, lime juice, chopped cilantro, kosher salt, ground black pepper, and optional chili powder and cumin to a medium-sized mixing bowl. Stir everything together until well combined. Taste the salsa and adjust the seasoning by adding more salt, cilantro, or lime juice as desired. If you want to elevate this dish even further, consider making a Cilantro Lime Sauce to drizzle on top!
Prepare Steak:
Pat your flank steak dry with clean paper towels. Lightly season it with kosher salt and ground black pepper, pressing it into the meat for better flavor. Next, place the steak in a large reusable silicone bag or glass baking dish and set it aside for marinating.
Marinate Steak:
In a small mixing bowl, combine olive oil, fresh lime juice, lime zest, chili powder, cumin, minced garlic, soy sauce, and a touch of kosher salt. Whisk these ingredients until they are well combined. Pour this marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld and penetrate the meat.
Cook Steak:
Heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil and let it swirl to coat the pan. Remove the flank steak from the marinade, letting any excess marinade drip off (you can discard the marinade). Place the steak into the hot skillet and sear it for about 4-5 minutes per side. If you want a medium-rare finish, check the internal temperature towards the thickest part of the steak; it should reach 130-135℉. If the skillet gets too hot, lower the heat slightly and add a little extra oil to prevent burning. Once done, remove the steak from the skillet and let it rest on a cutting board for about 10 minutes while you cook the vegetables.
Cook Veggies:
In the same skillet, with the heat still at medium-high, add 2-3 tablespoons of chicken broth to deglaze the pan. Use a spatula to scrape up any browned bits from the bottom of the skillet. Add in the minced garlic and stir it around for about a minute until it becomes fragrant. Then, toss in the sliced onion, sliced bell peppers, and fajita seasoning. Stir to combine all the ingredients. If the pan seems to get dry, add additional broth or olive oil as needed.
Finish Veggies:
Sauté the vegetables for about 10-15 minutes, until they reach your desired level of tenderness (cook for a shorter time for a firmer texture or longer for a more tender pepper). Taste and season with any additional salt or pepper as desired.
Serve:
Slice the rested steak against the grain into thin strips. In individual serving bowls, start with a heaping portion of cilantro lime rice, add the sliced steak, sautéed fajita veggies, corn salsa, guacamole or avocado chunks, and a dollop of sour cream or cilantro lime sauce. Top everything off with fresh cilantro, diced tomatoes, and lime wedges on the side.

how to serve Steak Fajita Bowl

Serving your Steak Fajita Bowl is easy! Each bowl can be customized to suit individual preferences. You can set out all the toppings—like corn salsa, guacamole, sour cream, and cilantro lime sauce—and allow everyone to build their own bowl. This makes for a fun and interactive meal perfect for family gatherings or casual get-togethers. Pair the bowls with a side of tortilla chips for extra crunch or enjoy them on their own for a hearty meal.

how to store Steak Fajita Bowl

If you have leftovers, you can store your Steak Fajita Bowl components separately in airtight containers in the refrigerator. The marinated steak can be kept for up to 3 days, while the veggies and corn salsa can last around 2-3 days. The cilantro lime rice is best consumed within 3 days as well. To reheat, simply warm the steak and veggies in a skillet over medium heat, adding a splash of chicken broth if needed to keep them moist. Enjoy your bowl within a week to make sure all ingredients remain fresh and flavorful.

tips to make Steak Fajita Bowl

Marination Time: Marinating the steak for longer—up to 24 hours—can enhance the flavor even more. Just be careful not to leave it too long as the acid in the lime juice can start to break down the meat too much if left overnight.
Choosing the Steak: Flank steak is great for this bowl, but other cuts like skirt steak or sirloin can work too. Just slice against the grain for tenderness.
Customize the Veggies: Feel free to change up the veggies used in the sauté. Zucchini, mushrooms, or corn can make excellent additions!
Rice Alternatives: If you’re looking for a lower-carb option, try serving with cauliflower rice instead of cilantro lime rice.
Add More Heat: If you want more spice, leave the seeds in the jalapeños or add some diced serrano peppers into the corn salsa.

variation

You can easily create variations of this Steak Fajita Bowl to suit different tastes. For a vegetarian version, replace the steak with grilled portobello mushrooms or marinated tofu. You can also swap out grains for quinoa or even lettuce wraps for a low-carb option. To make it Tex-Mex inspired, consider adding black beans or pinto beans to boost protein and fiber. For a zingy twist, add a chipotle sauce or fresh mango salsa on top of the bowl for a sweet and smoky flavor contrast.

FAQs

1. Can I make Steak Fajita Bowl in advance?
Yes, you can prepare components ahead of time. Marinate the steak the night before and store it in the fridge. You can also have the corn salsa and veggies prepped a day earlier.

2. Is the steak necessary in this recipe?
No, you can create a delicious veggie-only bowl by omitting the steak. Just increase the amount of veggies, beans, or grains to make it filling.

3. How can I make this dish gluten-free?
To make your Steak Fajita Bowl gluten-free, ensure you use Tamari instead of soy sauce and check that all other sauces and seasonings do not contain gluten.

With its bold flavors and colorful presentation, this Steak Fajita Bowl is not only a pleasure to eat but also an exciting dish to prepare. Whether you’re enjoying it on a busy weeknight or serving it up for special occasions, it’s definitely worth a place in your recipe repertoire. Enjoy your cooking and the delightful tastes that come with this fantastic meal!