MARINATED STEAK FAJITA BOWLS
on Sep 09, 2023, Updated Jun 11, 2025
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Loaded with so much goodness, these steak fajita bowls are entirely customizable and so quick to put together. Not to mention, so much healthier than a Chipotle takeout bowl!
My love for Tex-Mex food runs deep. So much so that it’s actually quite surprising that I didn’t move to Austin sooner than I did! Tex-Mex fare offers a casual and interactive vibe as everyone piles their plates with their favorite toppings.
These Marinated Steak Fajita Bowls are no different.
Juicy, tender pieces of steak are the true star but the seared veggies and toppings make for one incredible bite.
Best of all, this dinner takes less than 20-minutes of actual cooking time. The meat is marinated in the morning, or the night before, so it soaks up all the bold flavors from the spices and lime juice.
The steak is then quickly seared in a cast iron pan — the same pan that will char the bell peppers and onions too!
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Another reason why I am devoted to Tex-Mex cuisine is that it’s highly customizable.
While I love to fill my fajita bowls with cooked white rice, salsa, avocado, cilantro, and a creamy jalapeño sauce, you do you!
Swap the cooked rice for cauliflower rice if that’s what you prefer or add a dollop of dairy-free sour cream for something a little extra. Enjoy!
Ingredients for Steak Fajita Bowls
It may look like a lot of ingredients, but most of the items used in the marinade are likely already in your pantry.
- Flank Steak: A less expensive cut of meat than sirloin or NY strip steak, flank steak is most tender when marinated. The longer the steak marinades, the more flavor it will soak up. I suggest making the marinade in the morning, popping the steak in, and letting it do its thing all day. Then, about 30 minutes before you want to eat, just sear the steak and get the rest of your ingredients prepped.
- Lime Juice: Lime juice is used in the marinade to help break down the meat, ensuring it comes out juicy. I also like to squeeze some lime on top of my bowl for a bit of acidity.
- Cilantro: Another must for my fajita bowl, I use chopped cilantro in the marinade and to top my bowl as well. If you have an aversion to cilantro, you can substitute it with parsley or forgo it altogether!
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Pin It- Spices: The homemade marinade really makes the difference here! I used a blend of cumin, smoked paprika, chili powder, salt, and pepper. Yes, you can use a store bought fajita seasoning packet, but once you try this simple homemade marinade I guarantee you won’t go back to the packets again. This spice blend is great for chicken or ground beef as well.
- Veggies: To bring some color to the dish, I use a blend of red and yellow peppers along with a red onion. The veggies are seared in the same pan as the steak so they soak up all that extra bit of flavor too.
- Serving Suggestions: My ultimate steak fajita bowl begins with a scoop of cooked white rice. I like to top mine off with salsa (my mother-in-law’s salsa recipe reigns supreme), sliced avocado, chopped cilantro, lime juice, and some sort of sauce like @sietefoods Creamy Jalapeño Botana Sauce. This jalapeño sauce has rightly earned a permanent spot in my fridge as it’s just as great on these fajita bowls as it is on my Ground Chicken Taco Skillet.
How to Make Marinated Steak Fajita Bowls
The morning or a few hours before you want to have the bowls, make the marinade. Whisk together the olive oil, lime juice, minced garlic, chopped cilantro, cumin, smoked paprika, chili powder, 2 teaspoons salt, and pepper.
I like to make the marinade in a measuring bowl and pour it straight into a reusable bag. Add the flank steak and let it sit in the fridge for at least 4 hours, or overnight for even more of that delicious flavor to soak into the meat.
When dinnertime is calling your name, cook the steak. Heat 2 tablespoons of avocado oil in a skillet over high heat. Avocado oil is best for high-temperature cooking as it has a smoke point of up to 500°F. Remove the steak from the bag and discard the marinade.
Add the steak to the skillet. Depending on the size of the steak, you may need to cut it in half first so it fits in the pan. For medium-rare, sear the steak for 4 minutes for medium-rare. If you prefer medium steak, sear for 5 minutes per side.
Remove the steak from heat and allow the meat to rest on a cutting board for 7 minutes before slicing.
Next, move onto the veggies. In the same skillet, add another tablespoon of avocado oil and sear the chopped bell peppers and red onion with about a teaspoon of salt. Let them char for 4 to 5 minutes.
Now, you’re ready for the best part — assembling the bowls! Scoop a generous portion of cooked rice into the bowl, add the thinly sliced steak, seared bell pepper and onions. Then, top with salsa (homemade or store bought), avocado slices, chopped cilantro, Botana sauce, and a squeeze of lime juice. Dig in and enjoy!
Other Bowl Recipes To Try:
- Honey Sriracha Glazed Salmon Bowls
- Firecracker Beef Noodle Bowls
- Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
- Spicy Salmon Sushi Bowls
- Slow Cooker Hot Honey Chicken Bowls
MARINATED STEAK FAJITA BOWLS
Ingredients
- 1 ½ pounds flank steak
- ½ cup olive oil
- 3 limes, juiced
- 3 cloves garlic, minced
- ¼ cup cilantro, chopped
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 3 teaspoons salt (divided)
- ½ teaspoon pepper
- 2 bell peppers, thinly sliced
- ½ red onion, thinly sliced
- 3 tbsp avocado oil (divided)
Serving Suggestions:
- Cooked rice
- Salsa
- Avocado, sliced
- Fresh cilantro, chopped
- Squeeze of fresh lime juice
- Siete Foods Creamy Jalapeño Botana Sauce (optional)
Instructions
- Make the Marinade: Whisk together the olive oil, lime juice, minced garlic, chopped cilantro, cumin, smoked paprika, chili powder, 2 teaspoons salt, and pepper.
- Add the steak to an airtight bag and pour the marinade over it.
- Marinated for 4 hours or up to overnight.
- Cook the Steak: Heat 2 tablespoons of avocado oil in a skillet over high heat.
- Remove the steak from the bag and discard the marinade.
- Add the steak to the skillet and sear on each side for 4 minutes for medium-rare. If you prefer medium steak, sear for 5 minutes per side.
- Remove the steak from heat and allow the meat to rest for 7 minutes before slicing.
- Saute the Veggies: To the same skillet, add another tablespoon of avocado oil and sear the veggies (bell peppers and red onion) with about a teaspoon of salt for 4 to 5 minutes.
- Make the Bowls: Assemble by scooping a portion of cooked rice, thinly sliced steak, seared veggies, and your favorite toppings. I love salsa, avocado slices, chopped cilantro, Creamy Jalapeño Botana Sauce, and a squeeze of lime juice.
- ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My son the picky eater loved it.
So happy to hear that, Jackie! Thank you!
Just made this for lunch! absolutely delicious! i marinated it over night.