Description

Steak fajita bowls with pico de gallo are a flavorful, protein-packed meal featuring marinated steak, sautéed peppers, and fresh pico de gallo over rice. Perfect for meal prep or an easy weeknight dinner!

Ingredients

Scale

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

1️⃣ Marinate the Steak:

In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, black pepper, and red pepper flakes.
Add the sliced steak and coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

2️⃣ Prepare the Pico de Gallo:

In a bowl, mix diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.
Let sit for at least 15 minutes to allow flavors to meld.

3️⃣ Cook the Fajita Vegetables:

Heat olive oil in a large skillet over medium-high heat.
Add sliced bell peppers and red onion. Season with salt, black pepper, and cumin.
Sauté for 5-7 minutes until slightly softened. Set aside.

4️⃣ Cook the Steak:

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

5️⃣ Assemble the Bowls:

Divide cooked rice into bowls.
Top with steak, fajita vegetables, black beans (if using), and pico de gallo.
Garnish with avocado, cheese, sour cream, cilantro, and lime wedges. Serve immediately and enjoy!

Notes

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

Prep Time: 15 minutes
marinate time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, Grilling
Cuisine: mexican inspired

Keywords: Steak fajita bowls, pico de gallo, meal prep, Mexican recipe, healthy dinner