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Recipe compliments of www.ITISAKEEPER.com

A Steak and Rice Bowl featuring grilled steak, sliced avocado, brown rice, sautéed peppers and onions, topped with sour cream and cilantro, served with lime wedges and tortilla chips in the background.

Fajita Steak and Rice Bowl

5 from 2 votes
This fajita steak and rice bowl is a flavorful, easy dinner that brings all the best parts of steak fajitas into a quick and customizable bowl. With juicy marinated steak, tender peppers and onions, and a base of fluffy rice, it’s a crowd-pleasing recipe that's perfect for busy weeknights or meal prepping.
Prep Time : 20 minutes
Cook Time : 20 minutes
Marinating Time : 8 hours
Total Time : 8 hours 40 minutes
Servings: 6 people
Course: Main Dish
Calories: 814kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

Fajita Marinade

  • ¼ cup Lime juice
  • ⅓ cup Water
  • 2 Tablespoons Olive oil
  • 4 cloves Garlic, roughly chopped
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons Soy sauce
  • 2 teaspoons Cumin
  • 2 teaspoons Chili powder
  • 1 teaspoon Salt
  • ¼ teaspoon Black pepper

Steak Fajita Bowls

  • 4 Certified Angus Beef strip steaks, aprox. 8 ounces
  • 2 Tablespoons Butter, divided
  • 2 Tablespoons Olive oil, divided
  • 2 Yellow onions, sliced
  • 2 Bell peppers, sliced
  • 3 teaspoons Fajita Seasoning
  • ¼ cup Water
  • 4 cups Cilantro lime rice, prepared
  • Your favorite fajita toppings, such as sour cream, avocado, limes, cilantro, etc.

Instructions
 

Fajita Marinade

  • Place all marinade ingredients into a small food processor.
  • Pulse until garlic is finely chopped.
  • Transfer marinade to a zipper bag.
  • Add Certified Angus Beef strip steaks to bag.
  • Refrigerate for 2-8 hours.

Steak Fajita Bowls

  • Heat a large cast iron skillet over medium-high heat.
  • Add 1 tablespoon of butter and 1 tablespoon of olive oil
  • When butter has melted, add onions and cook until they soften and start to brown, about 10 minutes.
  • Add remaining tablespoon of butter and olive oil to the skillet.
  • Add peppers and Fajita Seasoning and cook until peppers soften and start browning, about 5 minutes.
  • Add water to skillet and stir.
  • Remove skillet from heat.
  • Meanwhile, grill steak to desired doneness.
  • Allow steak to rest for 3 minutes before slicing.
  • Slice steak against the grain into strips.
  • To assemble fajita bowls, place 1 cup of Cilantro Lime Rice in each bowl.
  • Top each bowl with peppers and onions and steak slices.
  • Add any of your favorite fajita toppings.

Christina's Notes

  • Use Flank or Skirt Steak: These cuts soak up marinade beautifully and cook quickly.
  • Preheat Your Skillet: A hot pan ensures the steak gets that perfect sear.
  • Let the Steak Rest: Give it time to rest before slicing so it stays juicy.
  • Prep Ahead: Marinate the steak and chop veggies the night before for fast assembly.
  • Build a Bowl Bar: Set out toppings buffet-style and let everyone create their own bowl.

MY NOTES