Get ready to tantalize your taste buds with a dish that brings the vibrant flavors of Mexico right to your dinner table! Our Grilled Steak Fajita Bowls are not just a meal; they’re a fiesta in a bowl, packed with juicy flank steak, colorful veggies, and a zesty kick of salsa. Perfect for busy weeknights or a weekend gathering, this recipe is quick to prepare and sure to impress. With just 35 minutes from prep to plate, you’ll be serving up a deliciously satisfying meal that’s bursting with flavor. Don’t miss out on the chance to elevate your cooking game—dive into this recipe and discover how easy it is to create a restaurant-quality dish at home!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound flank steak
- 1 tablespoon fajita seasoning
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups cooked rice
- 1/2 cup salsa
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Slice the flank steak into thin strips against the grain. This will help ensure that the meat remains tender after cooking. Set aside.
- In a mixing bowl, combine the sliced flank steak with 1 tablespoon of fajita seasoning. Use your hands or a spoon to thoroughly coat the meat with the seasoning. Allow it to marinate for about 10 minutes to enhance the flavor.
- While the steak is marinating, prepare the vegetables. Slice the bell pepper and onion into thin strips. Set aside.
- Preheat your grill or a grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, add the marinated flank steak in a single layer. Grill the steak for about 3-4 minutes on one side until you see nice grill marks, then flip it over and grill for an additional 3-4 minutes on the other side. The steak should be cooked to medium-rare or your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
- In the same grill or grill pan, add the sliced bell pepper and onion. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- While the steak and vegetables are cooking, prepare the rice. If you haven't already, cook 2 cups of rice according to package instructions. You can use white, brown, or any rice of your choice.
- To assemble the fajita bowls, divide the cooked rice evenly among four bowls. Top each bowl with the grilled steak and vegetables.
- Drizzle 1/2 cup of salsa evenly over each bowl. You can adjust the amount of salsa according to your preference.
- Garnish with fresh cilantro for a burst of flavor and color. Serve immediately and enjoy your delicious grilled steak fajita bowls!
Tips
- Slice Against the Grain: For the most tender steak, always slice flank steak against the grain. This technique breaks up the muscle fibers, making each bite more enjoyable.
- Marinate for Flavor: Allow the steak to marinate with the fajita seasoning for at least 10 minutes. If time permits, marinating longer can deepen the flavors even more.
- Preheat Your Grill: Make sure your grill or grill pan is preheated to medium-high heat before adding the steak. This helps achieve those beautiful grill marks and locks in the juices.
- Don’t Overcrowd the Grill: Cook the steak in a single layer to ensure even cooking. If you have more steak than space, grill in batches to avoid steaming the meat.
- Keep an Eye on the Veggies: When grilling the bell pepper and onion, turn them occasionally to ensure they cook evenly and develop that lovely char without burning.
- Customize Your Bowls: Feel free to add your favorite toppings like avocado, cheese, or sour cream to make your fajita bowls even more delicious and personalized.
- Use Leftovers Wisely: If you have leftover steak or veggies, they can be used in wraps, salads, or even as a topping for nachos—making this recipe versatile and great for meal prep!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 75mg
