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.
The first time I made this BBQ steak fajita bowl was for a summer cookout and the colors and flavors wowed my friends. Each bite brings back memories of laughter and lively Tex-Mex dinners.
Ingredients
- Steak and Marinade: 500 g (1.1 lbs) flank steak or sirloin, 2 tbsp olive oil, 2 tbsp BBQ sauce (gluten-free if needed), 1 tbsp lime juice, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 green bell pepper sliced, 1 large red onion sliced, 1 tbsp olive oil, pinch of salt and pepper
- Rice Base: 250 g (1 1/4 cups) long grain rice (e.g. basmati or jasmine), 500 ml (2 cups) water, 1/2 tsp salt
- Toppings: 100 g (1/2 cup) cherry tomatoes halved, 1 avocado sliced, 80 g (1/3 cup) corn kernels (fresh canned or thawed from frozen), 40 g (1/4 cup) shredded cheddar or Monterey Jack cheese, 2 tbsp fresh cilantro chopped, 4 lime wedges, optional: sour cream or Greek yogurt
Instructions
- Marinate Steak:
- In a bowl whisk together olive oil BBQ sauce lime juice smoked paprika cumin garlic powder salt and black pepper. Add steak turning to coat and marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
- Cook 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 12:15 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 5:7 minutes until softened and slightly charred. Remove and keep warm.
- Grill Steak:
- Increase heat to high. Add marinated steak to the pan or grill. Sear for 3:4 minutes per side for medium-rare or to desired doneness. Transfer to a plate cover loosely with foil and let rest 5 minutes.
- Slice Steak:
- Slice steak thinly across the grain.
- Assemble Bowls:
- Divide rice among bowls. Top with sautéed peppers and onions sliced steak cherry tomatoes avocado corn cheese and cilantro. Serve with lime wedges and optional sour cream.
Save The kids love building their own bowls and adding their favorite toppings. Sharing this meal together always brings excitement and fun to our family dinner table.
Required Tools
Sharp knife cutting board large skillet or grill pan saucepan with lid mixing bowls tongs or spatula
Allergen Information
Contains dairy (cheese optional sour cream). May contain gluten in BBQ sauce (choose gluten-free if needed). Avocado and other toppings may be allergens for some individuals. Always check ingredient labels if you have allergies or dietary restrictions.
Nutritional Information (per serving)
Calories: 540, Total Fat: 23 g, Carbohydrates: 47 g, Protein: 34 g
Save This BBQ steak fajita bowl is a colorful and nutritious choice for weeknights. Enjoy customizing it with your favorite toppings for the perfect meal.
Recipe FAQ
- → How long should the steak marinate?
Marinate the steak for at least 15 minutes to absorb flavors, but up to 2 hours in the fridge deepens the taste.
- → What is the best cut of steak for this dish?
Flank steak or sirloin works best as they cook quickly and remain tender when sliced thin against the grain.
- → Can I substitute the rice?
Yes, cauliflower rice is a great low-carb alternative that pairs well with the seasoned steak and veggies.
- → How do I achieve the smoky flavor in the steak?
The marinade includes smoked paprika and BBQ sauce, which infuse the steak with a rich smoky profile.
- → What sides or drinks complement this bowl?
A zesty Mexican lager or a light red wine pairs nicely, and adding black beans boosts protein and fiber.