Steak Fajita Bowls Recipe

Steak Fajita Bowls

Author: Stephanie Kay

I used a top sirloin steak for the steak fajita bowls, however, any steak would work well. For the best results, take your steak out of the fridge at least 20 minutes before cooking to allow it to come to room temperature as a cold steak is more likely to stick to the grill and burn.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Mains, Salads
Units Scale



  1. Season the steak with a generous pinch of salt and pepper on both sides.
  2. Heat a grill pan to medium-high heat and place the steak in the pan to cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to cook 3 to 5 minutes for medium-rare (internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
  3. Once cooked, removed the steak from the pan, set aside and allow to rest at least 5 minutes before slicing.
  4. While the steak is resting, cook the vegetables. In the same pan you cooked the steak, on medium heat, add bell peppers, onion and olive oil. Stir to ensure the vegetables are well coated.
  5. Sprinkle the vegetables with chilli powder, cumin, paprika and sea salt. Toss the vegetables in the pan with thongs or a spoon to ensure they are well coated in the spices. Allow to cook 3-4 minutes until tender.
  6. Once the vegetables are cooked, assemble the bowls. Split the romaine lettuce, corn and vegetable mixture between the two bowls.
  7. Thinly slice the steak into long strips and divide between the two bowls.
  8. Top each bowl with ½ sliced avocado and dollop of salsa, and season with a sprinkle of coriander, sliced jalapeños (optional for extra heat) and a wedge of lime.
  9. Enjoy!


Keywords: bell pepper, corn, avocado, salsa, cilantro, lime, healthy