Steak Fajita Bowls with Pico de Gallo

Steak fajita bowls with pico de gallo are a flavorful, protein-packed dish that combines tender marinated steak, sautéed bell peppers and onions, and a bed of rice or greens. This dish is perfect for meal prepping or serving as a family-style dinner. The fresh and zesty pico de gallo adds a bright contrast to the smoky flavors of the steak and vegetables, making every bite a delicious balance of textures and tastes.

Why You’ll Love This Recipe

• Full of Flavor: The marinated steak, sautéed vegetables, and fresh pico de gallo create a perfect blend of savory, smoky, and tangy flavors.
• Customizable: Easily adjust ingredients based on dietary needs—use cauliflower rice for a low-carb option or add beans for extra fiber.
• Great for Meal Prep: Prepare ingredients in advance for quick and easy assembly throughout the week.
• Nutritious: Packed with protein, fiber, and vitamins from fresh vegetables and lean steak.

Ingredients

For the Steak Marinade:

• 1 lb flank steak or skirt steak, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

For the Fajita Vegetables:

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin

For the Pico de Gallo:

• 2 Roma tomatoes, diced
• 1/4 small red onion, finely chopped
• 1/2 jalapeño, finely diced (seeds removed for less heat)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

For the Base and Toppings:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1/2 cup black beans (optional)
• 1/2 avocado, sliced
• 1/4 cup shredded cheese (optional)
• 1/4 cup sour cream or Greek yogurt
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions

1. Marinate the Steak

1. In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, black pepper, and red pepper flakes.
2. Add the sliced steak to the marinade, ensuring it’s fully coated.
3. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Pico de Gallo

1. In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.
2. Stir well and let sit for at least 15 minutes to allow flavors to meld.

3. Cook the Fajita Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add sliced bell peppers and red onion. Season with salt, black pepper, and cumin.
3. Sauté for 5-7 minutes until vegetables are softened but still slightly crisp. Remove from heat and set aside.

4. Cook the Steak

1. Heat a large skillet or grill pan over high heat.
2. Add the marinated steak in a single layer, cooking for 2-3 minutes per side until browned and cooked to your desired doneness.
3. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

5. Assemble the Bowls

1. Divide cooked rice into bowls as a base.
2. Top with cooked steak, fajita vegetables, black beans (if using), and fresh pico de gallo.
3. Garnish with avocado slices, shredded cheese, sour cream, fresh cilantro, and lime wedges.
4. Serve immediately and enjoy!

Variations

• Low-Carb Version: Use cauliflower rice instead of regular rice.
• Spicy Kick: Add extra jalapeño to the pico de gallo or drizzle with hot sauce.
• Vegetarian Option: Replace steak with grilled portobello mushrooms or tofu.
• Dairy-Free: Omit cheese and sour cream or use dairy-free alternatives.

Servings and Time

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes

Storage and Reheating

• Storage: Store leftover ingredients separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Warm the steak and vegetables in a skillet over medium heat until heated through. Reheat rice separately in the microwave with a splash of water.
• Freezing: The steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How do I make the steak extra tender?

Using flank or skirt steak and marinating for at least 30 minutes helps break down tough fibers. Slicing against the grain also ensures a tender bite.

Can I make this recipe ahead of time?

Yes! Prep all ingredients separately and store them in the fridge. Assemble bowls just before serving for freshness.

What’s the best type of rice to use?

White rice, brown rice, or cauliflower rice all work well. Cilantro-lime rice adds extra flavor.

Can I grill the steak instead of using a skillet?

Absolutely! Grill the steak over high heat for 2-3 minutes per side until desired doneness.

How can I make this spicier?

Add extra jalapeño to the pico de gallo, increase red pepper flakes in the marinade, or drizzle with your favorite hot sauce.

What toppings go well with steak fajita bowls?

Avocado, shredded cheese, sour cream, extra cilantro, salsa, or guacamole all pair beautifully.

Can I use a different protein?

Yes! Chicken, shrimp, or even tofu can be used as alternatives.

Is this recipe gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

How do I store leftover pico de gallo?

Keep it in an airtight container in the refrigerator for up to 2 days.

What can I serve with steak fajita bowls?

Tortilla chips, a side salad, or a refreshing agua fresca make great pairings.

Conclusion

Steak fajita bowls with pico de gallo offer a satisfying, well-balanced meal packed with bold flavors. Whether you’re meal prepping or making dinner for the family, this dish is both versatile and easy to customize. Enjoy the vibrant, smoky, and fresh flavors in every bite!

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