Description
This vibrant Steak Fajita Bowl combines flavorful marinated flank steak with sautéed bell peppers and onions, fresh corn salsa, and a zesty cilantro lime rice base. Perfectly balanced with guacamole, sour cream, and fresh lime wedges, this recipe offers a colorful and delicious Mexican-inspired bowl that’s ideal for a satisfying family meal or entertaining guests.
Ingredients
Corn Salsa
- 12 ounces corn kernels (grilled, boiled or frozen)
- 1 cup cherry tomatoes (quartered, more if desired)
- 1-2 jalapeños (diced, seeds and white membrane removed)
- ½ red onion (diced)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- ½ cup cilantro (roughly chopped)
- ¼ teaspoon kosher salt (more to taste)
- ⅛ teaspoon ground black pepper
- ¼ teaspoon chili powder (optional)
- ¼ teaspoon ground cumin (optional)
Steak Marinade and Steak
- 1½ pounds flank steak
- ¼ cup olive oil
- ⅓ cup fresh lime juice (approx. 2 limes)
- Zest of 2 limes
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon garlic (minced)
- 1 tablespoon soy sauce (use Tamari for gluten-free)
- ¼ teaspoon kosher salt
- 1-2 tablespoons cilantro (chopped, optional)
Veggies
- 1 tablespoon garlic (minced)
- ½ red onion (sliced)
- ½ yellow onion (sliced)
- 3 bell peppers (sliced – red, green, orange)
- 2 tablespoons fajita seasoning
- Kosher salt and ground black pepper (to taste)
- 2-3 tablespoons chicken broth (more if needed)
To Serve
- Cilantro lime rice
- Cilantro lime sauce
- Homemade guacamole or avocado chunks
- Tomatoes or blender salsa
- Sour cream (regular or dairy-free)
- Lime wedges
- Fresh cilantro
Instructions
- Make Corn Salsa: In a medium-sized mixing bowl, combine the corn kernels, cherry tomatoes, diced jalapeños, diced red onion, lime zest, lime juice, chopped cilantro, kosher salt, ground black pepper, chili powder, and cumin (if using). Stir well to combine. Taste and adjust seasoning with additional salt, cilantro, or lime juice as desired.
- Prepare Steak: Pat the flank steak dry using clean paper towels. Lightly season both sides with kosher salt and ground black pepper, pressing the seasoning into the meat. Place the steak into a large reusable silicone bag or glass baking dish and set aside.
- Marinate Steak: In a small mixing bowl, whisk together olive oil, fresh lime juice, lime zest, chili powder, ground cumin, minced garlic, soy sauce, kosher salt, and chopped cilantro if using. Pour this marinade over the steak, ensuring the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook Steak: Preheat a large cast iron skillet over medium-high heat and add a splash of oil to coat the pan. Remove the steak from the marinade, letting excess marinade drip off, and discard the marinade. Place the steak into the hot skillet and sear for 4-5 minutes per side, then reduce heat if needed and cook an additional 1-2 minutes per side until the internal temperature reaches 130-135°F for medium-rare. Use a meat thermometer for accuracy. Remove steak from skillet and transfer to a cutting board to rest for 10 minutes.
- Cook Veggies: Using the same skillet, keep the heat at medium-high and add 2-3 tablespoons of chicken broth to deglaze the pan, scraping up browned bits with a spatula. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Add the sliced red and yellow onions, bell peppers, and fajita seasoning. Stir to combine and add additional chicken broth or olive oil if pan seems dry.
- Finish Veggies: Sauté the vegetables for 10-15 minutes, depending on your preferred tenderness: cook shorter for firmer, more tender peppers, or longer for softer vegetables. Taste and season with additional salt and pepper as needed.
- Serve: Slice the rested steak thinly against the grain. Assemble bowls by layering cilantro lime rice, sliced steak, fajita vegetables, corn salsa, guacamole or avocado chunks, sour cream or cilantro lime sauce, fresh cilantro, chopped tomatoes or salsa, and lime wedges. Serve immediately.
Notes
- Use Tamari soy sauce to keep the recipe gluten-free.
- The cooking time for steak depends on thickness; use a thermometer for best results.
- Adjust jalapeño quantity and seeds based on your heat preference.
- Homemade cilantro lime sauce and guacamole elevate the bowl’s flavor but can be substituted with store-bought options.
- Chicken broth in veggie sauté adds moisture and flavor; you can substitute with vegetable broth for a vegetarian option.
- Allow steak to rest to retain juices before slicing for maximum tenderness.
- Fajita seasoning can be homemade or store-bought; adjust amount based on desired spice level.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
