Name: Steak and Rice Bowl with Fajita Veggies and Guacamole Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1 pound flank steak; 1 tablespoon olive or avocado oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon oregano; 1 tablespoon lime juice; 1 tablespoon tomato paste; 1/2 teaspoon Kosher salt; 1 tablespoon olive or avocado oil; 2 bell peppers, sliced; 1 small red onion, sliced; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon Kosher salt; 1 tablespoon olive or avocado oil; 1 cup black beans, drained and rinsed; Cooked jasmine rice (amount as desired per serving); Guacamole (prepared or store-bought, about 1/4 cup per serving); Salsa of choice (to taste); Optional additions: lettuce, corn, shredded cheese, sour cream or plain Greek yogurt, fresh lime, dressing

Print Recipe· 4.2 from 8 reviews

If you’re craving a vibrant, hearty meal that bursts with flavor and color, this Steak and Rice Bowl with Fajita Veggies and Guacamole Recipe is exactly what you need. Picture perfectly marinated flank steak cooked to tender perfection, paired with sweet and smoky fajita vegetables, fluffy jasmine rice, and creamy guacamole that adds the perfect cool contrast. It’s a balanced, protein-packed dish that’s just as satisfying to make as it is to eat, bringing a fiesta of textures and tastes straight to your table.

Ingredients You’ll Need

A white oval plate holds a large piece of dark brown flank steak seasoned with a blend of chili powder, cumin, garlic powder, oregano, lime juice, tomato paste, and salt, placed on a white marbled surface. Around it are six small white bowls: one filled with bright green shredded lettuce, another with chunky red salsa, one with sliced red onions and strips of yellow and orange bell peppers, another with black beans, one bowl with fluffy white jasmine rice, and the last filled with creamy green guacamole showing bits of texture. There is also a small glass of golden olive oil near the top of the steak plate. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this dish. Each element is simple yet essential, adding layers of flavor, texture, and vibrant color that make the bowl shine. From the savory marinated steak to the fresh veggies and creamy guacamole, these ingredients come together effortlessly to create a memorable meal.

1 pound flank steak: The star protein, perfect for quick cooking and absorbing robust flavors.
1 tablespoon olive or avocado oil: Adds healthy fats that help the meat and veggies sear beautifully.
1 tablespoon chili powder: Infuses the steak and veggies with smoky, mild heat.
1 teaspoon cumin: Provides an earthy warmth that complements the chili powder.
1 teaspoon garlic powder: Adds depth and a savory kick to the marinade.
1 teaspoon oregano: Brings a subtle herbal note that’s classic in fajita seasoning.
1 tablespoon lime juice: Delivers brightness and tenderizes the steak.
1 tablespoon tomato paste: Gives richness and a hint of sweetness in the marinade.
1/2 teaspoon Kosher salt: Essential for seasoning the steak and enhancing all flavors.
2 teaspoons olive or avocado oil: Used to sauté the fajita veggies perfectly.
2 bell peppers, sliced: Adds sweet crunch and vibrant color to the bowl.
1 small red onion, sliced: Provides a mild pungency that softens and sweetens when cooked.
1/2 teaspoon each of chili powder, cumin, and salt: Season the veggies for bold flavor.
1 cup black beans, drained and rinsed: Offers creamy texture and extra protein.
Cooked jasmine rice: Fluffy, fragrant base for the bowl.
Guacamole (our favorite guacamole recipe): Creamy, fresh, and cooling topper that balances spices.
Salsa of choice: Adds zest and moisture to the bowl.
Optional additions: Lettuce, corn, shredded cheese, sour cream or plain Greek yogurt, fresh lime, and dressing to customize your bowl.

How to Make Steak and Rice Bowl with Fajita Veggies and Guacamole Recipe

Step 1: Marinate the Steak

This is where the magic begins. Combine chili powder, cumin, garlic powder, oregano, lime juice, tomato paste, salt, and oil into a marinade. Pat your flank steak dry with paper towels to help it soak up those flavors evenly. Toss the steak in the marinade, ensuring every inch is coated with that rich paste-like mixture. Let the steak rest in the refrigerator from at least 30 minutes up to 12 hours for maximum flavor infusion.

Step 2: Cook the Steak to Perfection

Heat a skillet over medium heat with a bit of oil until shimmering. Add your marinated steak and cook for 3 to 5 minutes on each side, forming a beautiful golden crust. Use a meat thermometer for precision: 130-140°F for medium rare, 140-150°F for medium, and 150-160°F for well done. Once the steak reaches your ideal doneness, remove it from the heat and allow it to rest covered lightly with foil for about 10 minutes. Resting allows the juices to redistribute, keeping your steak juicy and tender.

Step 3: Prepare the Rice

While the steak is marinating or resting, you can easily cook your jasmine rice according to the package instructions. The rice acts as a fragrant, soft bed for all those vibrant toppings.

Step 4: Sauté the Fajita Veggies

Slice bell peppers and red onion into strips while heating oil in a nonstick skillet over medium heat. Toss the veggies with chili powder, cumin, and salt directly in the pan, coating them evenly. Cook for about 7 to 10 minutes, stirring occasionally, until everything is tender but still has a bit of bite and color. The spices marry the sweet peppers and sharp onions into a taste explosion that perfectly contrasts the savoriness of the steak.

Step 5: Assemble Your Bowl

Start by scooping the fragrant jasmine rice into your bowl. Add generous portions of the sliced steak and fajita veggies, then dollop with creamy guacamole and your salsa of choice. Bring in any optional toppings like shredded cheese or a squeeze of fresh lime to elevate each bite even further. The bowl is now ready to serve and enjoy!

How to Serve Steak and Rice Bowl with Fajita Veggies and Guacamole Recipe

A white pot filled with a mix of cooked vegetables, layered with bright orange carrot sticks, yellow bell pepper strips, red bell pepper strips, and thin curved slices of purple onion. The vegetables have a soft texture with some light browning and seasoning visible, scattered evenly inside the pot. The pot sits on a white marbled surface, and its white interior contrasts with the vibrant colors of the vegetables, while the pot's pale green handle is partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider fresh cilantro or chopped green onions to add a bright, herbal note that cuts through the richness. A sprinkle of shredded cheese or a dollop of sour cream or plain Greek yogurt introduces a cooling creaminess that balances the spices beautifully.

Side Dishes

Pair this bowl with simple sides like crisp tortilla chips, a fresh green salad, or even some street-style corn dusted with chili powder and cotija cheese to keep the festive feel going strong.

Creative Ways to Present

Try building these bowls in glass jars for a grab-and-go lunch or serve the components buffet-style, letting everyone customize their own bowls. The vibrant colors make it a dish that’s just as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak, veggies, and rice in airtight containers in the refrigerator. They should remain fresh for up to 3 days, making for easy, flavorful meals during the week.

Freezing

You can freeze cooked steak and fajita veggies separately in freezer-safe containers or bags for up to 2 months. Keep rice separate if possible, as it freezes better on its own to maintain texture. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat the steak and veggies in a skillet over low to medium heat, adding a splash of water or broth to prevent drying out. Microwave the rice separately for best texture. Add fresh guacamole only when ready to serve to keep it bright and creamy.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is tender and flavorful, skirt or sirloin steak works beautifully here as well. Just adjust cooking times to avoid overcooking.

Is this recipe spicy?

The spice level is moderate thanks to the chili powder and cumin, but you can easily adjust it by adding more chili powder or including fresh jalapeños if you love extra heat.

What makes the fajita veggies special?

The key is the seasoning blend and cooking method. Tossing the bell peppers and onions in the same spices as the steak and cooking them until just tender creates a perfect balance of smoky and sweet.

Can I make the guacamole ahead of time?

Yes, but to keep it fresh and vibrant green, press plastic wrap directly onto the surface of the guacamole and refrigerate. It’s best enjoyed within 24 hours.

What if I’m gluten-free or dairy-free?

This recipe naturally fits gluten-free diets if you use gluten-free salsa and toppings. For dairy-free, simply skip cheese and sour cream or opt for dairy-free alternatives.

Final Thoughts

This Steak and Rice Bowl with Fajita Veggies and Guacamole Recipe is a dish that brings warmth and joy with every bite. It’s packed with flavor, color, and textures that make weeknight dinners something to look forward to. I encourage you to try it soon—once you do, it might just become your new favorite go-to meal. Enjoy the fiesta in your own kitchen!