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Steak Fajita Bowl Recipe

This Steak Fajita Bowl Recipe is a vibrant, flavorful meal that brings the sizzle of a Mexican restaurant right to your backyard. It features tender, citrus-marinated steak paired with smoky charred vegetables and fresh toppings for a healthy, satisfying dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinade & Rest Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 655
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 pounds flank or skirt steak
  • Zest of 2 oranges
  • 1 cup Juice of 3 oranges approx.
  • Zest of 2 limes
  • 2 tablespoons Juice of 2 limes
  • 1/3 cup red or white wine vinegar
  • 1/3 cup fresh cilantro
  • 1 green onion chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder or 1 garlic clove
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Vegetables
  • 3 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 red peppers sliced
  • 2 yellow peppers sliced
  • 2 yellow onions sliced
Assembly
  • Quick and Easy Grilled Corn Salsa
  • 1 can black beans mixed with 1 tsp cumin and 2 tbsp cilantro
  • 2 avocados sliced
  • Fresh lettuce or Mexican rice for the base
  • Your favorite red salsa

Method
 

  1. Prepare the Marinade: In a blender or food processor, combine the orange juice, orange zest, lime juice, lime zest, vinegar, cilantro, green onion, soy sauce, garlic, 2 teaspoons of cumin, smoked paprika, Mexican oregano, 2 teaspoons of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend the mixture until it is completely smooth.
    Zest of 2 oranges, 1 cup Juice of 3 oranges, Zest of 2 limes, 2 tablespoons Juice of 2 limes, 1/3 cup red or white wine vinegar, 1/3 cup fresh cilantro, 1 green onion, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon Mexican oregano, 2 teaspoons chili powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper
  2. Marinate the Steak: Place the flank or skirt steak into a large ziptop bag. Pour the blended marinade over the meat, ensuring it is fully coated. Seal the bag and refrigerate for at least 2 hours, though you can leave it overnight for maximum flavor.
    2 pounds flank or skirt steak
  3. Season the Vegetables: In a small bowl, whisk together the vegetable oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Place the sliced peppers and onions in a large bowl and toss them with the spiced oil until evenly coated.
    3 tablespoons vegetable oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 red peppers, 2 yellow peppers, 2 yellow onions
  4. Grill the Steak: Preheat your grill to high heat. Remove the steak from the marinade and let it sit at room temperature for a few minutes. Place the steak on the grill and cook for 5 to 6 minutes on the first side. Flip and cook for another 4 minutes, or until the internal temperature reaches 125 degrees Fahrenheit for medium-rare/medium.
  5. Rest the Meat: Transfer the grilled steak to a cutting board and let it rest for at least 5 to 10 minutes. This allows the juices to redistribute.
  6. Grill the Vegetables: While the steak rests, place the seasoned peppers and onions on the grill. Toss them frequently until they are slightly charred and tender.
  7. Assemble the Bowls: Slice the steak thinly against the grain. Fill bowls with a base of chopped lettuce or rice. Top with the sliced steak, charred peppers and onions, black beans, corn salsa, avocado slices, and your favorite salsa.
    Quick and Easy Grilled Corn Salsa, 1 can black beans, 2 avocados, Fresh lettuce or Mexican rice, Your favorite red salsa

Notes

To ensure your Steak Fajita Bowl Recipe turns out perfectly, always slice your steak across the grain. Another pro tip is to use a meat thermometer; pulling the steak off at 125 degrees Fahrenheit ensures it doesn't overcook while resting.