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Two steak fajita bowls with a grey and white striped tea towel with a silver fork and bowls of pico de gallo, guacamole, sour cream, and cilantro on the side.

Steak Fajita Bowls

Author: Stephanie Kay

Ready in 30 minutes with 33 grams of protein and 7 grams of fiber, these steak fajita bowls are a quick, easy, and healthy meal. Serve them with toppings of your choice.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Category: Dinner
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Ingredients

Steak:

Fajita Veggies:

Bowls & Toppings:

Instructions

  1. In a large bowl or ziploc bag, combine the steak marinade ingredients: olive oil, lime juice, minced garlic, salt, and pepper, and whisk until well combined. Add the steak, stir to coat in the marinade, and set aside to marinate while you prepare the other ingredients.
  2. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  3. On a cutting board, using a sharp knife, slice the onion and bell peppers into thin strips. Then transfer the veggies to a medium bowl, add the chili powder, paprika, cumin, garlic powder, and salt, and toss until well combined. Set aside.
  4. In a large cast-iron skillet or pan on medium-high heat, warm a drizzle of olive oil, then add the steak (discarding any excess marinade), and cook for 5-8 minutes per side until browned and the internal temperature is cooked to your liking: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, or 150-155°F for medium-well. Once cooked, transfer the steak to a cutting board and allow it to rest for 5-10 minutes while you finish the other ingredients.
  5. In the same pan used to cook the steak, on medium heat, add the sliced bell peppers and onions and cook for 3-4 minutes, stirring frequently, until lightly tender and slightly browned. Once cooked, remove from the heat and set aside.
  6. In a medium bowl, add the frozen corn, cover with water, then microwave for 3 minutes or until tender. Then drain excess water and set the corn aside.
  7. Once the steak has rested, using a sharp knife, cut the steak against the grain into thin slices.
  8. Once all of the components are ready, serve the bowls. Layer the bottom of each bowl with cooked rice, then top with shredded lettuce, sliced steak, sautéed peppers and onions, corn, pico de gallo, guacamole, sour cream, chopped cilantro, and a lime wedge.
  9. Any leftover rice, steak, onions, and peppers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

Notes

To Use Brown Rice: Swap the white rice for equal parts brown rice in step #2 and increase the cooking time to 40 minutes.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #1.

To Use Fajita Seasoning: Swap the chili powder, paprika, cumin, garlic powder, and salt for 1 heaping teaspoon of fajita seasoning in step #3.

Nutrition

Find it online: https://kaynutrition.com/steak-fajita-bowls/