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Marinated Steak Fajita Bowls - Olivia Adriance
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5 from 2 votes

MARINATED STEAK FAJITA BOWLS

Everyone is bound to have a good time when steak fajitas are on the menu. This fajita bowl recipe is great for a casual dinner or gathering — and the leftovers make for great lunches too!
Prep Time15 minutes
Cook Time25 minutes
Pre-Prep4 hours
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: American, Mexican, Southwest
Keyword: Flank steak, Steak and veggies, Steak bowls
Servings: 4
Author: Olivia Adriance

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

This same recipe can be used for classic fajitas as well. Forgo the rice and serve with warm grain-free tortillas instead! 
Any leftover steak can be used for fajitas bowls the next day for lunch or for sandwiches, wraps, or tacos.

Nutrition

Calories: 637kcal | Carbohydrates: 18g | Protein: 39g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 102mg | Sodium: 2286mg | Potassium: 1049mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3447IU | Vitamin C: 94mg | Calcium: 106mg | Iron: 5mg