Steak Fajita Bowl
A flavorful steak fajita bowl with marinated grilled steak, bell peppers, onions, and all your favorite toppings for a satisfying meal.
Equipment
- 1 Grill or grill pan
- 1 Mixing Bowl for marinating
- 1 Knife for slicing
Ingredients
Steak and Marinade
- 1 lb flank steak
- 1/4 cup olive oil
- 2 tbsp lime juice
- 3 cloves garlic minced
- 1 tbsp homemade fajita seasoning
Vegetables
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 large onion sliced
Toppings
- 1 avocado sliced
- 1 cup shredded cheese
- 1/2 cup sour cream
Instructions
Preparation
- Combine olive oil, lime juice, garlic, and fajita seasoning in a bowl. Add the flank steak, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes.
- Preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Cooking
- Remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.
- In a skillet, sauté the sliced bell peppers and onions until they are tender and slightly charred, about 5-7 minutes.
Assembly
- Divide cooked Mexican rice between four bowls. Top with sliced steak, sautéed vegetables, avocado, cheese, and a dollop of sour cream.
Serving and Storage
- Enjoy your steak fajita bowl while the ingredients are warm and fresh. Garnish with lime wedges and cilantro if desired.
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Slicing the steak against the grain ensures tenderness. Ingredient Substitutions: Try chicken or shrimp for a different protein. How to Serve: Pair with tortilla chips. Storage & Freshness: Best consumed fresh. Make-Ahead Tips: Marinate steak the night before.