Steak Fajita Bowls are a delightful and vibrant dish that brings the essence of Tex-Mex cuisine straight to your table. These bowls are not only visually appealing with their colorful mix of grilled steak, bell peppers, and onions, but they also pack a flavorful punch thanks to their zesty seasoning blend.
Ingredients
Scale:
1 pound flank steak or sirloin
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 medium bell peppers (red and green), sliced
1 medium onion, sliced
1 tablespoon olive oil for vegetables
Salt and pepper to taste
Cilantro, chopped for topping
Fresh avocado or guacamole for topping
Shredded cheese (cheddar or Mexican blend) for topping
Sour cream or Greek yogurt for topping
Vibrant salsa for topping
Instructions
In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Add the flank steak, ensuring it is well coated. Let it marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
While the steak marinates, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the sliced bell peppers and onion. Season with salt and pepper. Sauté for about 5-7 minutes until they are tender and slightly charred.
In the same skillet or a grill pan, increase the heat to high. Remove the steak from the marinade, shaking off excess marinade. Cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes. Slice against the grain into thin strips.
In a bowl, start with a base of your choice (rice, quinoa, or cauliflower rice). Top with grilled steak, sautéed bell peppers, and onions. Add fresh toppings such as cilantro, avocado, cheese, sour cream, and salsa.
