Description
- Steak Fajita Bowl recipe bursting with bold flavor, juicy steak, and colorful toppings. Easy to prep, perfect for dinner or meal prep!
Ingredients
- Corn Salsa:
- 12 oz corn (grilled, boiled, or thawed frozen)
- 1 cup cherry tomatoes, quartered
- 1-2 jalapeños, diced (seeds removed if less heat is desired)
- 1/2 red onion, diced
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1/2 cup chopped cilantro
- 1/4 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon chili powder (optional)
- 1/4 teaspoon cumin (optional)
Fajita Steak:
- 1.5 pounds flank steak
- 1/4 cup olive oil
- 1/3 cup lime juice (about 2 limes)
- Zest of 2 limes
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce (or Tamari for gluten-free)
- 1/4 teaspoon kosher salt
- 1-2 tablespoons chopped cilantro (optional)
Fajita Veggies:
- 2-3 tablespoons chicken broth (more as needed)
- 1 tablespoon minced garlic
- 1/2 red onion, sliced
- 1/2 yellow onion, sliced
- 3 bell peppers (red, green, and orange), sliced
- 2 tablespoons fajita seasoning
- Salt and black pepper, to taste
Serving Suggestions:
- Cilantro lime rice
- Cilantro lime sauce
- Guacamole or avocado
- Extra tomatoes or salsa
- Dairy-free or regular sour cream
- Lime wedges
- Fresh cilantro
Instructions
- Prepare Corn Salsa: In a medium bowl, combine corn, cherry tomatoes, jalapeños, red onion, lime zest, lime juice, cilantro, salt, pepper, and optional spices. Mix well and adjust seasoning to taste. Refrigerate until ready to use.
- Marinate the Steak: Pat the flank steak dry and season lightly with salt and pepper. In a separate bowl, whisk together olive oil, lime juice, zest, chili powder, cumin, garlic, soy sauce, and cilantro. Pour over the steak in a sealable bag or dish. Refrigerate for at least 30 minutes.
- Cook the Steak: Heat a large skillet over medium-high. Add oil to coat the pan. Remove steak from marinade, let excess drip off, and sear 4-5 minutes per side, then 1-2 additional minutes per side until the internal temperature reaches 130-135°F for medium-rare. Let rest on a cutting board for 10 minutes before slicing thinly against the grain.
- Sauté the Veggies: In the same skillet, add chicken broth to deglaze the pan. Stir in garlic and cook until fragrant (about 1 minute). Add sliced onions, bell peppers, and fajita seasoning. Sauté for 10-15 minutes until vegetables are cooked to your liking. Add more broth or oil if needed.
- Assemble the Bowls: In each bowl, add cilantro lime rice, sliced steak, fajita veggies, corn salsa, guacamole, and optional toppings like sour cream, salsa, lime wedges, and extra cilantro.