Grilled Steak Fajita Bowl

Grilled Steak Fajita Bowl is a flavor-packed dish that combines tender flank steak, hearty black beans, fluffy rice, and charred roasted peppers for a satisfying and delicious meal. This vibrant and colorful bowl is bursting with bold flavors and textures that are sure to please any palate. Whether you’re looking for a nutritious weeknight dinner or a crowd-pleasing meal for your next gathering, this dish is sure to impress.

Grilled Steak Fajita Marinade

I am going to use the same marinade that I used with the flap steak for my Carne Asada recipe. For this grilled steak fajita bowl recipe, I used a flank steak, right around 1.25 lbs. The ingredients are pretty simple, hopefully you already have most of them in the house.

• 1/4 cup of lime juice
• 1/2 cup of orange juice
• 1 tbsp. of minced garlic
• 1/2 tsp. of salt
• 1/2 tsp. of black pepper

Mix all five ingredients together and add to a resealable bag. After the marinade you can place the meat in the bag. Place the bag in the regfrigator and ideally marinade the steak overnight, if you can’t do that, try to get 5-6 hours on marinade time on the flank steak. Even with 5-6 hours you will still get plenty of flavor on the flank steak. As I always do with recipes that require marinades, take a moment to turn the bag and move the meat and marinade around to get all the meat in the marinade.

How To Grill A Flank Steak

Hot and fast over direct heat is how we are going to do this. When grilling this recipe, I did it on my gas grill. You can also use a charcoal grill if you want. Sometimes, for a weeknight dinner, the gas grill is just easier and faster but to each their own. This recipe is great over some charcoal as well!

Get your grill up and running for 450°. In addition to the flank steak we are going to grill some fresh peppers and make some amazing freshly roasted peppers for the fajita bowl. Make sure you have enough room to either do both at the same time or be prepared to grill them separately. I have a 4 burner grill so I had the room to do both at the same time. A 2 burner grill it might be tight.

When it comes to the flank steak, once you remove it from the marinade, you can place it on the grill and its ready to go!

For the peppers, your best bet is to slice them in half and then remove the seeds. After slicing them in half and removing the seeds, those too will be able to go on the grill. I used one red, one orange and one yellow pepper.

The flank steak will be relatively quick. The timing will vary slightly by thickness but flank steaks are not that much different when its comes to thickness. You are going to grill about 4 minutes on each side. This will give you a solid medium finish. You can adjust accordingly if you are looking for a medium rare or something more well done.

Try the ThermoPro TP19H when checking your steak IT. You want to have that perfect finish on it.

The peppers will take just a little bit longer. There is less of a science to the peppers, it will be more about how much char you want on them. I would say I did mine somewhere in the middle of what you might find. All in you are looking at about 10-12 minutes for the peppers.

When the steak is done, remove it and let it rest for 10 minutes. The flank steak will be sliced after the rest period. The peppers will need to cool down just a touch so you can slice them length wise and then again in half.

Rounding Out The Ingredients

Besides the flank steak and peppers, you can start to deviate from here a bit on what you would like, as it will be a bit more preference based. When making this recipes, I made some cilantro lime rice and some black beans. Here is a quick breakdown on making the cilantro lime rice:

• bring the the water to a boil and add in the bullion cube or Better Than Bullion until it is dissolved
• add in the rice
• after the rice has been added, lower the water down to a simmer
• continue to simmer and stirring until the water has been absorbed and the rice is tender. If the rice is not yet tender and you are low on water, add about a 1/2 cup of water at a time until desired tenderness is reached.
• When done cooking the rice, add in the corn and chopped cilantro. Stir in and serve

If you are going to use black beans, its a simple addition to any meal. Take the contents of the can, pour into a small pot and let simmer for about 5-10 minutes to warm. I will usually serve with a slotted spoon to limit some of the liquid used.

Beyond the peppers, cilantro lime rice, black beans and of course the steak, we will want some chopped cilantro on top and we are ready to serve.

Some other suggestions for this fajaita bowl:

• Avocados
• Gauacamole
• Roasted Corn
• Sliced jalapenos
• Salsa
• Hot sauce

The grilled steak fajita bowl is a delicious and flavorful meal that brings a Mexican twist to dinner time. With tender, juicy steak marinated in traditional fajita spices, paired with fresh roasted peppers and topped with spicy salsa and chopped cilantro this dish is sure to become a family favorite. Whether enjoyed as a quick weeknight meal or served Cinco de Mayo, the grilled steak fajita bowl is a versatile and satisfying option that will leave everyone coming back for more. So fire up the grill and bring the flavors of Mexico to your table tonight with this mouthwatering dish.

Thanks for being here and checking out this Grilled Steak Fajita Bowl recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

Need some other great dishes to spice up the dinner or BBQ routine, we have you covered:

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