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Steak fajita bowl with seared strips, charred peppers, and Mexican rice

Sizzling steak strips with peppers over Mexican rice

Steak Fajita Bowl

Steak Fajita Bowl

30 minMedium

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4

4 bowls

Difficulty

Medium

Cost

Moderate

$$

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Steak Fajita Bowl

Sizzling steak strips with peppers over Mexican rice

Juicy marinated steak strips seared with charred bell peppers and onions, served over Mexican tomato rice with guacamole, sour cream, and pickled jalapeños.

15m

Prep Time

15m

Cook Time

30m

Total Time

4

Servings

Medium

Difficulty

Moderate $$

Cost

Mexican CuisineMain CourseGluten-Free
Sarah Chen
Sarah Chen

November 21, 2024(Updated April 12, 2026)

All the sizzle and flavor of restaurant fajitas, deconstructed into a meal-prep-friendly bowl. The steak marinade with lime and cumin creates tender, flavorful strips that reheat beautifully.

Why This Recipe Works

Slicing steak against the grain after a brief rest ensures every piece is tender. Charring the peppers at high heat gives them a smoky sweetness that defines great fajitas.

Ingredients

  • 1.5 lbs flank steak marinated in lime juice, cumin, chili powder, and garlic
  • 3 bell peppers (mixed colors), sliced, and 1 large onion, sliced
  • 2 cups Mexican rice (rice cooked with tomato sauce and cumin)
  • 1 avocado mashed with lime juice for guacamole
  • Sour cream and pickled jalapeños
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. 1

    Marinate steak in lime juice, cumin, chili powder, garlic, and oil for at least 1 hour.

  2. 2

    Sear steak in a smoking-hot cast-iron skillet for 4 minutes per side for medium; rest 10 minutes.

  3. 3

    In the same pan, char sliced peppers and onions over high heat until blistered, about 5 minutes.

  4. 4

    Cook Mexican rice by sautéing rice in oil, then simmering with tomato sauce, cumin, and broth.

  5. 5

    Slice steak against the grain and build bowls with rice, steak, fajita veggies, guacamole, sour cream, and jalapeños.

Serving Suggestions

Ways to Serve This Dish

  • Serve with warm corn tortillas and fresh lime wedges

  • Top with crumbled queso fresco and sliced avocado

  • Pair with a side of Mexican rice and refried beans

Substitutions

Flank steakSkirt steak or chicken thighs

Both take the fajita marinade beautifully

Mexican riceCilantro-lime cauliflower rice

Sauté with a bit of tomato paste for color

Tips & Storage

Pro Tips

  • Let the steak rest at least 10 minutes after cooking—this redistributes juices for maximum tenderness.

  • Do not overcrowd the pan when charring peppers; work in batches for the best sear.

Storage

Refrigerate steak sliced on top of rice for up to 4 days.

Reheating

Microwave for 2-3 minutes or reheat steak in a hot skillet for 1 minute per side.

Nutrition Facts

Per serving (90mg) · 4 servings

Calories540
LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein14g
Carbohydrates48g
Fat42g
Fiber580mg
Sugar4g
Sodium8g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What cut of steak is best?
Flank steak or skirt steak are ideal for fajitas—both are flavorful and affordable.
Can I use chicken instead?
Yes, boneless thighs work great with the same marinade and cook time.

Explore More

More Mexican RecipesMore Main CourseGluten-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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