Pin A vibrant smoky bowl featuring tender grilled steak, sautéed peppers and onions, fluffy rice, and fresh toppings—perfect for a satisfying and colorful meal.
I first made this BBQ Steak Fajita Bowl after a summer gathering, and it quickly became a family request thanks to the irresistible mix of smoky steak, charred peppers, and fresh toppings.
Ingredients
- Flank steak or sirloin: 500 g (1.1 lbs)
- Olive oil: 2 tbsp, plus 1 tbsp for vegetables
- BBQ sauce (gluten-free if needed): 2 tbsp
- Lime juice: 1 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp for marinade, pinch for vegetables, 1/2 tsp for rice
- Black pepper: 1/4 tsp for marinade, pinch for vegetables
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Large red onion: 1, sliced
- Long grain rice (basmati or jasmine): 250 g (1 1/4 cups)
- Water: 500 ml (2 cups)
- Cherry tomatoes: 100 g (1/2 cup), halved
- Avocado: 1, sliced
- Corn kernels (fresh, canned, or thawed): 80 g (1/3 cup)
- Shredded cheddar or Monterey Jack cheese: 40 g (1/4 cup)
- Fresh cilantro: 2 tbsp, chopped
- Lime wedges: 4
- Optional: sour cream or Greek yogurt
Instructions
- Marinate the steak:
- In a bowl, whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Add steak, turning to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated.
- Cook the rice:
- Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Sauté vegetables:
- Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add sliced peppers and onion, season with salt and pepper, and sauté for 5 to 7 minutes till softened and slightly charred. Remove and keep warm.
- Grill the steak:
- Increase heat to high. Add marinated steak to pan or grill. Sear for 3 to 4 minutes per side for medium-rare, or your desired doneness. Transfer to a plate, cover loosely, and rest 5 minutes.
- Slice the steak:
- Slice steak thinly across the grain.
- Assemble the bowls:
- Divide rice among bowls. Top with sautéed peppers and onions, steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream.
Pin This recipe is a staple for our family taco nights, and the kids love picking their own toppings for dinner bowls.
Serving Suggestions
Serve these steak fajita bowls with a side of tortilla chips and fresh salsa, or layer lettuce leaves underneath for a salad-style twist.
Ingredient Swaps
Swap the steak for grilled chicken, tofu, or portobello mushrooms to fit different diets and preferences without losing flavor.
Storing Leftovers
Store any leftovers in separate containers in the fridge for up to 3 days and reheat the steak and veggies just before serving.
Pin Bring everyone together with these colorful bowls—customize toppings for a meal that pleases everyone. Enjoy the burst of flavors in every bite!
Recipe Questions
- → What cut of steak works best for this dish?
Flank steak or sirloin are ideal as they are tender and absorb marinade flavors well, providing great texture after grilling.
- → Can I prepare this bowl gluten-free?
Yes, using a gluten-free BBQ sauce ensures the dish remains gluten-free without sacrificing smoky flavor.
- → How do I achieve tender steak when grilling?
Marinate the steak for at least 15 minutes up to 2 hours, then sear over high heat for a few minutes per side to lock in juiciness while keeping it tender.
- → Is it possible to substitute the rice base?
Certainly, cauliflower rice works well as a lower-carb, lighter alternative without losing the dish’s texture and balance.
- → What toppings enhance the flavor best?
Fresh cherry tomatoes, avocado slices, corn kernels, shredded cheese, and chopped cilantro add freshness, creaminess, and color to complement the smoky steak and peppers.
- → Can I use other proteins instead of steak?
Yes, chicken, tofu, or portobello mushrooms provide versatile options while keeping the overall flavor profile balanced and satisfying.