Go Back
Close-up macro shot of a Steak Fajita Bowl showing perfectly grilled steak, colorful sauteed peppers, and fresh cilantro garnish in a stoneware bowl.

The Ultimate Rustic Steak Fajita Bowl

Create a rustic, hearty Steak Fajita Bowl featuring perfectly seared flank steak, blistered colorful peppers, and zesty cilantro lime rice. A mouth-watering, healthy meal prep dinner.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak Fajita Bowl Ingredients
  • 1 lb Flank or Skirt Steak About 450g.
  • 2 tbsp Olive Oil 30ml, divided for marinade and cooking.
  • 1 tbsp Chili Powder 15g.
  • 1 tsp Ground Cumin 5g.
  • 1 tsp Garlic Powder 5g.
  • 1 tsp Salt 5g.
  • 0.5 tsp Black Pepper 2.5g.
  • 2 large Bell Peppers Red and green for color contrast.
  • 1 large Red Onion Thickly sliced.
  • 1 tbsp Olive Oil 15ml, for sauteing vegetables.
  • 1 cup Long-Grain White Rice 200g, rinsed.
  • 2 cups Water or Chicken Broth 480ml.
  • 1 tbsp Lime Juice 15ml.
  • 0.25 cup Fresh Cilantro 15g, finely chopped.
  • 0.25 cup Sour Cream 60g, for garnish.
  • 1 large Avocado Freshly sliced.

Equipment

  • 1 Cast Iron Skillet Essential for achieving a deep, golden-brown crust on the steak.
  • 1 Chef's Knife Needed for thinly slicing the steak against the grain.

Method
 

Step-by-Step Instructions
  1. Rinse the white rice until water runs clear. Bring to a boil with 2 cups of liquid, reduce heat, cover, and simmer for 15 minutes. Fold in lime juice and fresh chopped cilantro.
  2. Massage the flank steak with 1 tbsp of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let it rest for 15 minutes at room temperature.
  3. Heat a cast-iron skillet over medium-high heat. Add the steak and sear for 4-5 minutes per side until a dark crust forms. Remove, let rest for 10 minutes, then slice thinly against the grain.
  4. In the same hot skillet, add 1 tbsp of olive oil. Sauté the sliced bell peppers and red onions for 5-7 minutes until slightly charred and softened.
  5. Layer a bed of cilantro lime rice in a stoneware bowl. Top with the sliced steak, blistered peppers, and onions. Garnish with a dollop of sour cream, avocado slices, and extra cilantro.

Notes

Resting the Meat: Allowing the steak to rest before slicing is crucial for retaining its juices.
Slicing Technique: Always slice perpendicular to the muscle fibers for the most tender bite.