Save to Pinterest A vibrant, smoky bowl featuring tender grilled steak, sautéed peppers and onions, fluffy rice, and fresh toppings—perfect for a satisfying and colorful meal.
I fell in love with fajita bowls when I needed a quick dinner that satisfied the whole family—it brings everyone to the table fast, and there's never a dull bite!
Ingredients
- Flank steak or sirloin: 500 g (1.1 lbs), provides savory, tender strips for the bowl
- Olive oil: 2 tbsp (plus 1 tbsp for vegetables), for marinading and sautéing
- BBQ sauce: 2 tbsp (use gluten-free if needed), adds a smoky undertone
- Lime juice: 1 tbsp, brightens and tenderizes
- Smoked paprika: 1 tsp, gives smokiness
- Ground cumin: 1 tsp, classic earthy flavor
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp (plus pinch for vegetables)
- Black pepper: 1/4 tsp (plus pinch for vegetables)
- Red, yellow, and green bell peppers: 1 each, sliced
- Large red onion: 1, sliced
- Long grain rice: 250 g (1 1/4 cups), basmati or jasmine
- Water: 500 ml (2 cups)
- Cherry tomatoes: 100 g (1/2 cup), halved
- Avocado: 1, sliced
- Corn kernels: 80 g (1/3 cup), fresh, canned, or thawed frozen
- Shredded cheddar or Monterey Jack cheese: 40 g (1/4 cup)
- Fresh cilantro: 2 tbsp, chopped
- Lime wedges: 4, to serve
- Optional toppings: Sour cream or Greek yogurt
Instructions
- Marinate the steak:
- In a bowl, whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Add steak, turn to coat, and marinate for at least 15 minutes (up to 2 hours in the refrigerator).
- Cook the rice:
- Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Sauté the vegetables:
- Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high. Add peppers and onion, season with salt and pepper, and sauté 5–7 minutes until softened and slightly charred. Set aside and keep warm.
- Cook the steak:
- Increase heat to high, add steak to the pan or grill, and sear for 3–4 minutes per side (medium-rare) or to desired doneness. Transfer to a plate, cover with foil, and rest for 5 minutes.
- Slice and assemble:
- Thinly slice the steak across the grain. Divide rice among bowls. Top with peppers and onion, steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream.
Save to Pinterest Busting out the grill pan and assembling these bowls together always sparks laughter and excitement in our kitchen, especially with everyone customizing their own toppings.
Serving Suggestions
Make it a fiesta: Serve with tortilla chips, salsa, or zesty pico de gallo. Pair with a Mexican lager or a refreshing non-alcoholic mocktail for a lively meal.
Ingredient Swaps
Try chicken, tofu, or portobello mushrooms instead of steak, or swap rice for cauliflower rice to lighten things up. Add black beans for extra protein and heartiness.
Storing & Reheating
Keep components separate and store in airtight containers for up to 3 days. Reheat steak and veggies gently in a skillet or microwave just before serving for best texture.
Save to Pinterest This BBQ steak fajita bowl bursts with flavor and flair—serve it up and let everyone make it their own!
Ask About This Recipe
- → How long should I marinate the steak?
Marinate for at least 15 minutes to infuse flavor; for deeper taste, refrigerate up to 2 hours.
- → What type of rice works best as the base?
Long grain varieties such as basmati or jasmine yield a light, fluffy base perfect for this bowl.
- → Can I substitute the steak with other proteins?
Yes, chicken, tofu, or portobello mushrooms make excellent alternatives depending on your preference.
- → How should the vegetables be cooked?
Sauté sliced bell peppers and onions in olive oil over medium-high heat until softened and lightly charred.
- → What are some good beverage pairings?
A zesty Mexican lager or a light red wine complements the smoky and fresh flavors nicely.