Save A vibrant, smoky bowl featuring tender grilled steak, sautéed peppers and onions, fluffy rice, and fresh toppings is perfect for a satisfying and colorful meal.
I first enjoyed BBQ steak fajita bowls at a summer cookout. The smoky flavor from the grill and bright, colorful veggies made it an instant family favorite in our home.
Ingredients
- Flank steak or sirloin: 500 g (1.1 lbs)
- Olive oil: 2 tbsp for marinade, 1 tbsp for cooking vegetables
- BBQ sauce: 2 tbsp (use gluten-free if needed)
- Lime juice: 1 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp for marinade, extra for rice and vegetables
- Black pepper: 1/4 tsp
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Red onion: 1 large, sliced
- Long grain rice: 250 g (1 1/4 cups)
- Water: 500 ml (2 cups)
- Cherry tomatoes: 100 g (1/2 cup), halved
- Avocado: 1, sliced
- Corn kernels: 80 g (1/3 cup, fresh, canned, or thawed from frozen)
- Shredded cheddar or Monterey Jack cheese: 40 g (1/4 cup)
- Fresh cilantro: 2 tbsp, chopped
- Lime wedges: 4
- Sour cream or Greek yogurt: Optional for serving
Instructions
- Marinate the steak:
- Whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Add steak, turning to coat. Marinate at least 15 minutes or up to 2 hours in the refrigerator.
- 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 heat, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and fluff with fork.
- Sauté the vegetables:
- Heat olive oil in a large skillet or grill pan over medium-high heat. Add peppers and onion, season with salt and pepper, and sauté 5 to 7 minutes until softened and slightly charred. Remove and keep warm.
- Grill or cook the steak:
- Increase heat to high. Add marinated steak to pan or grill. Sear 3 to 4 minutes per side for medium-rare, or cook to desired doneness. Transfer to plate and cover loosely with foil to rest 5 minutes.
- Slice the steak:
- Cut steak thinly against the grain.
- Assemble bowls:
- Divide rice among bowls. Top each with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream.
Pin it We love making this bowl for Sunday dinners because everyone can add their favorite toppings. Sharing it together brings some Tex-Mex flair and makes dinner a special occasion.
Required Tools
Sharp knife, cutting board, large skillet or grill pan, saucepan with lid, mixing bowls, tongs or spatula.
Allergen Information
Contains dairy in cheese and optional sour cream. BBQ sauce may have gluten, so opt for gluten-free if needed. Check labels for any other potential allergens in your toppings.
Nutritional Information (per serving)
Calories: 540, Total Fat: 23 g, Carbohydrates: 47 g, Protein: 34 g
Pin it This BBQ steak fajita bowl is a vibrant centerpiece for any dinner. Enjoy all the flavors and textures in every bite!
Frequently Asked Questions
- → How should the steak be prepared for optimal flavor?
Marinate the steak with olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper for at least 15 minutes to enhance its smoky and tangy flavor.
- → What type of rice works best with this bowl?
Long grain rice such as basmati or jasmine is ideal for its fluffy texture and ability to absorb flavors without becoming sticky.
- → Can the vegetables be cooked differently?
Sautéing the sliced bell peppers and onions until slightly charred brings out their sweetness and adds depth to the dish.
- → What toppings complement the grilled steak and peppers?
Fresh toppings like cherry tomatoes, avocado, corn, shredded cheddar or Monterey Jack cheese, and chopped cilantro add freshness, texture, and balance.
- → Are there any suggested variations for dietary preferences?
You can substitute rice with cauliflower rice for a lighter option or swap steak for chicken, tofu, or portobello mushrooms to suit different diets.