Go Back
A delicious Steak Fajita Bowl featuring grilled steak, colorful bell peppers, onions, rice, and toppings is displayed as the featured image.

Perfect Steak Fajita Bowl

This recipe delivers a restaurant-quality Steak Fajita Bowl at home. It features perfectly seared and marinated skirt steak, vibrant fajita vegetables, and flavorful cilantro lime rice, all customizable with your favorite toppings for a satisfying and delicious meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs skirt steak, trimmed
  • 2 tbsp olive oil for steak
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • Salt and pepper to taste
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil for vegetables
  • Salt and pepper to taste for vegetables
  • 1 cup long-grain rice
  • 2 cups water or chicken broth
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 tbsp butter or olive oil for rice
  • Salt to taste for rice
  • Avocado, sliced or diced optional
  • Sour cream or Greek yogurt optional
  • Shredded cheese cheddar, Monterey Jack, or a blend) (optional
  • Pickled onions optional
  • Jalapeños, sliced optional
  • Lime wedges optional

Equipment

  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • cutting board
  • knife
  • Large skillet or cast-iron pan
  • medium saucepan
  • Lid for saucepan
  • fork
  • Bowls for serving

Method
 

  1. In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  2. Rub the mixture all over the skirt steak, ensuring it's evenly coated.
  3. Let the steak marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  4. Rinse the rice under cold water until the water runs clear.
  5. In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  6. Fluff the rice with a fork. Stir in the cilantro, lime juice, butter or olive oil, and salt.
  7. Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
  8. Add the sliced bell peppers and onion to the skillet. Season with salt and pepper.
  9. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred, about 8-10 minutes. Remove from the skillet and set aside.
  10. Heat the same skillet or pan over high heat until it's smoking hot.
  11. Place the marinated steak in the skillet, being careful not to overcrowd the pan. You may need to cook the steak in batches.
  12. Sear the steak for 2-3 minutes per side for medium-rare, or longer for your desired level of doneness.
  13. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain into thin strips.
  14. Divide the cilantro lime rice among bowls.
  15. Top with the sliced steak, fajita vegetables, and your desired toppings.
  16. Serve immediately and enjoy!

Notes

For best results, use skirt steak and marinate it for at least 30 minutes. High heat is crucial for searing the steak and vegetables. Don't overcrowd the pan; cook in batches if necessary. Let the steak rest before slicing to retain juices. Feel free to experiment with different toppings to customize your bowl. Leftovers can be stored in the refrigerator for up to 3 days. Reheat the steak and vegetables separately to maintain texture.