Grilled Steak Fajita Bowls

Highlighted under: Cultural Cuisine

I love making Grilled Steak Fajita Bowls because they’re vibrant, flavorful, and an absolute crowd-pleaser. The tender steak paired with fresh veggies creates a wonderful harmony of tastes in every bite. This dish not only looks stunning but also bursts with zesty flavors thanks to the marinade and the way everything comes together in a warm bowl. It’s a meal that’s perfect for a casual dinner or a festive gathering, and it’s surprisingly quick to prepare, making it a great go-to option for busy weeknights.

Abigail Foster

Created by

Abigail Foster

Last updated on 2026-02-08T06:37:35.892Z

When I first made Grilled Steak Fajita Bowls, I was amazed at how quickly they came together. The marinade, bursting with lime, garlic, and spices, truly elevates the steak, making it incredibly juicy and flavorful. I discovered that allowing the steak to marinate for at least 30 minutes makes a significant difference in flavor.

To bring this dish to life, I experimented with different cooking methods and found that grilling provides the perfect char. It’s essential to let the grilled steak rest before slicing to keep the juices locked in. And for an extra kick, I love adding a squeeze of fresh lime just before serving.

Why You'll Love This Recipe

  • Juicy, marinated steak grilled to perfection
  • Fresh bell peppers and onions add crunch and color
  • A customizable bowl suited for any dietary preference

Marinade Magic

The marinade for this dish plays a crucial role in deepening the meat's flavor profile. The blend of lime juice and olive oil not only tenderizes the flank steak, thanks to the acid in the lime, but it also infuses it with a zesty taste that shines through after grilling. Aim to marinate for at least 30 minutes; however, for deeper flavor, consider marinating for up to 2 hours. Just be careful not to exceed that, as the acid can break down the meat too much, making it mushy.

When mixing the marinade, make sure the garlic is finely minced to distribute its flavor evenly throughout the meat. You can also adjust the spices according to your preference; for a bit of heat, add some chili powder or cayenne. If you don’t have cumin or paprika on hand, smoked paprika can offer a delightful alternative, bringing a subtle smokiness that complements the grilled steak beautifully.

Perfectly Grilled Steak

Grilling the flank steak is an art that balances temperature and timing. Preheat your grill to medium-high—around 400°F—before placing the steak on it. This sears the outside and locks in moisture. Keep a close eye on the steak; it should develop a nice char and be slightly puffy when it's ready to flip. For medium-rare, aim for a total of about 10-14 minutes cooking time, depending on the thickness; using a meat thermometer to check for a temperature of 130-135°F ensures perfect doneness.

Resting the steak after grilling is essential; allowing it to sit for 5 minutes helps the juices redistribute throughout the meat, enhancing its tenderness. When slicing, always cut against the grain to ensure every bite is tender. This technique allows your steak to maintain its juiciness and makes the pieces easier to enjoy in your fajita bowl.

Assembling Your Fajita Bowl

When assembling your fajita bowls, the order of layering can affect both presentation and flavor. Start with a base of the cooked rice or quinoa for a hearty foundation. This helps soak up the flavors from the steak and vegetables that are layered on top. Whether you opt for white rice, brown rice, or quinoa, make sure they are warm for a comforting bowl.

Don't forget to garnish with fresh cilantro and serve lime wedges on the side; the acidity from the lime brightens the dish and balances the richness of the steak and avocado. Feel free to add toppings like sour cream, pico de gallo, or shredded cheese if you like. This dish can be easily customized; try swapping out the veggies for what you have on hand or your favorites, like zucchini or mushrooms, for an exciting twist.

Ingredients

    For the Steak Marinade

    • 2 pounds flank steak
    • 3 tablespoons olive oil
    • 2 limes, juiced
    • 4 cloves garlic, minced
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • Salt and pepper to taste

    For the Fajita Bowl

    • 2 bell peppers (any color), sliced
    • 1 large onion, sliced
    • 4 cups cooked rice or quinoa
    • 1 avocado, sliced
    • Fresh cilantro, for garnish
    • Lime wedges, for serving

    Instructions

      Prepare the Marinade

      In a large bowl, mix olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper. Add the flank steak, ensuring it is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

      Grill the Steak

      Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side for medium-rare, depending on the thickness. Let the steak rest for 5 minutes before slicing.

      Cook the Vegetables

      In a large skillet over medium heat, add sliced bell peppers and onion. Sauté for about 5 minutes until they are tender and slightly charred. Season with salt and pepper to taste.

      Assemble the Bowls

      In each bowl, layer cooked rice or quinoa, sautéed vegetables, sliced steak, and avocado. Garnish with fresh cilantro and serve with lime wedges.

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      Pro Tips

      • For an extra flavor boost, try adding grilled corn or black beans to your bowls. You can also customize the toppings with your favorite salsa or shredded cheese.

      Make-Ahead Tips

      To streamline your cooking process during busy weeknights, consider preparing the marinade and slicing the vegetables ahead of time. You can marinate the steak overnight if you plan to have this dish the next day; it not only saves you time but also enhances the flavor. Simply cover the marinated steak and store it in the refrigerator until you're ready to grill it.

      If you have leftover steak or vegetables, they can be stored in airtight containers in the fridge for up to three days. Reheat the steak in a skillet over medium heat to preserve its juiciness. Vegetables can be warmed in the microwave or added to a hot skillet until heated through.

      Variations to Try

      While flank steak is a classic choice for this recipe, feel free to substitute it with other cuts such as skirt steak or even chicken breasts for a lighter option. For a vegetarian version, grilled portobello mushrooms or marinated tofu work excellently as a filling alternative. Adjust the cooking time accordingly; tofu typically needs about 6-8 minutes on the grill until golden and heated through.

      To cater to different dietary preferences, switch the base of the bowl from rice or quinoa to a salad mix for a low-carb option, or even use cauliflower rice for a gluten-free alternative. The colorful veggies and zesty marinade also pair beautifully with grilled fish or shrimp for an exciting seafood twist.

      Questions About Recipes

      → Can I use chicken instead of steak?

      Absolutely! Just adjust the cooking time for chicken, ensuring it's fully cooked through.

      → Is this dish gluten-free?

      Yes, as long as you use gluten-free ingredients like rice and check any packaged items.

      → How long can I store leftovers?

      Leftovers can be stored in the fridge for up to 3 days in an airtight container.

      → Can I prepare this dish ahead of time?

      Yes! You can marinate the steak and prepare the veggies ahead of time, then just grill and assemble when ready to serve.

      Grilled Steak Fajita Bowls

      I love making Grilled Steak Fajita Bowls because they’re vibrant, flavorful, and an absolute crowd-pleaser. The tender steak paired with fresh veggies creates a wonderful harmony of tastes in every bite. This dish not only looks stunning but also bursts with zesty flavors thanks to the marinade and the way everything comes together in a warm bowl. It’s a meal that’s perfect for a casual dinner or a festive gathering, and it’s surprisingly quick to prepare, making it a great go-to option for busy weeknights.

      Prep Time20 minutes
      Cooking Duration15 minutes
      Overall Time35 minutes

      Created by: Abigail Foster

      Recipe Type: Cultural Cuisine

      Skill Level: Intermediate

      Final Quantity: 4 servings

      What You'll Need

      For the Steak Marinade

      1. 2 pounds flank steak
      2. 3 tablespoons olive oil
      3. 2 limes, juiced
      4. 4 cloves garlic, minced
      5. 1 teaspoon cumin
      6. 1 teaspoon paprika
      7. Salt and pepper to taste

      For the Fajita Bowl

      1. 2 bell peppers (any color), sliced
      2. 1 large onion, sliced
      3. 4 cups cooked rice or quinoa
      4. 1 avocado, sliced
      5. Fresh cilantro, for garnish
      6. Lime wedges, for serving

      How-To Steps

      Step 01

      In a large bowl, mix olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper. Add the flank steak, ensuring it is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

      Step 02

      Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side for medium-rare, depending on the thickness. Let the steak rest for 5 minutes before slicing.

      Step 03

      In a large skillet over medium heat, add sliced bell peppers and onion. Sauté for about 5 minutes until they are tender and slightly charred. Season with salt and pepper to taste.

      Step 04

      In each bowl, layer cooked rice or quinoa, sautéed vegetables, sliced steak, and avocado. Garnish with fresh cilantro and serve with lime wedges.

      Extra Tips

      1. For an extra flavor boost, try adding grilled corn or black beans to your bowls. You can also customize the toppings with your favorite salsa or shredded cheese.

      Nutritional Breakdown (Per Serving)

      • Calories: 450 kcal
      • Total Fat: 22g
      • Saturated Fat: 6g
      • Cholesterol: 75mg
      • Sodium: 350mg
      • Total Carbohydrates: 40g
      • Dietary Fiber: 5g
      • Sugars: 2g
      • Protein: 25g