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- 1 lb flank steak - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Zest and juice of 2 limes - Salt and pepper to taste - 1 bell pepper (red, yellow, or green), sliced - 1 small red onion, sliced - 1 cup cooked rice (white or brown) - 1 cup black beans, rinsed and drained - 1 avocado, sliced - Fresh cilantro, for garnish - Sour cream - Greek yogurt If you can’t find flank steak, use sirloin or skirt steak. Both options work well. For a meat-free meal, try portobello mushrooms or grilled tofu instead of steak. You can swap olive oil with avocado oil for a different flavor. If you don’t have black beans, pinto or kidney beans are great alternatives. For rice, quinoa or cauliflower rice can be used to fit your diet. {{ingredient_image_1}} First, we need to make the marinade. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, the zest and juice of 2 limes, and a pinch of salt and pepper. This mix will add great flavor to our flank steak. Place the steak in a shallow dish. Pour the marinade over the steak and coat it well. Cover it and put it in the fridge for at least 30 minutes. If you have time, letting it sit for up to 2 hours makes it even tastier. After marinating, it’s time to cook the steak. Preheat your grill or skillet over medium-high heat. Take the steak out of the marinade and let any extra marinade drip off. Save the marinade for later. Grill the steak for 6 to 8 minutes on each side. You want it to be medium-rare for the best taste. Once it’s done, remove it from the heat. Let it rest for about 5 minutes. Then, slice it thinly against the grain for tenderness. Now, let’s cook the veggies. In the same grill or skillet, add one sliced bell pepper and one sliced small red onion. Sauté these for about 5 to 7 minutes. You want them to be tender and slightly charred. This adds great color and flavor to your dish. It’s time to build our fajita bowls! Start with a scoop of cooked rice at the bottom of each bowl. Then, add a layer of black beans. Next, pile on the sautéed veggies. Finally, top with the sliced steak. For a fresh touch, add sliced avocado and sprinkle with fresh cilantro. If you like, you can also add a dollop of sour cream or Greek yogurt. Drizzle any leftover marinade over the top for extra flavor. Enjoy your fresh and flavorful meal! For chili lime steak fajita bowls, flank steak is the best choice. Flank steak packs tons of flavor. It cooks quickly and stays tender when sliced thin. You can also use sirloin or skirt steak if you prefer. Just remember to choose a cut with good marbling to keep it juicy. Marinating the steak is key for great taste. I recommend marinating for at least 30 minutes. For even more flavor, let it sit for up to 2 hours. The lime juice and spices work together to break down the meat. This makes the steak tender and full of flavor. Cook your steak on a grill or a hot skillet. Preheat your grill to medium-high heat for best results. Grill the steak for about 6-8 minutes per side. Check the temperature with a meat thermometer. Aim for 130°F for medium-rare. After cooking, let the steak rest for 5 minutes before slicing. This helps keep all those juices in. Pro Tips Marinating Time: For the best flavor, marinate the flank steak for up to 2 hours; this allows the spices to penetrate deeply. Resting the Steak: Always let the steak rest for at least 5 minutes after cooking. This helps the juices redistribute for a more tender bite. Veggie Variations: Feel free to mix in other vegetables like zucchini or mushrooms for added flavor and nutrients. Serving Suggestions: Serve with lime wedges on the side for an extra burst of citrus flavor when enjoying your bowl! {{image_2}} You can easily make this dish vegetarian. Instead of steak, use grilled portobello mushrooms or tofu. Both options soak up the marinade well. Just prepare them with the same marinade. For tofu, press it first to remove extra water. This ensures the flavors really stick. Grilling or sautéing gives a nice texture. You can switch up the base for your bowl. While rice is great, try quinoa for more protein. Cauliflower rice is a low-carb choice that works well. You can also use farro or barley for a chewy texture. Each option adds its own fun twist. Top your bowls with extra goodies for more flavor. Try diced tomatoes or corn for sweetness. Pickled jalapeños add a nice kick. Fresh lime wedges can enhance the citrus flavor. You could also sprinkle some cheese or hot sauce for a zestier bite. Each topping changes the bowl into something new. To keep your Chili Lime Steak Fajita Bowls fresh, store leftovers in an airtight container. This will help maintain flavors and textures. Separate the steak, veggies, and rice for best results. You can mix them later when you want to eat. When it's time to enjoy your leftovers, reheat them gently. Use a microwave or a skillet. If using a microwave, cover the bowl with a lid or a paper towel to keep moisture in. Heat in short bursts, stirring in between, until warm. If using a skillet, add a splash of water to steam the veggies without drying them out. You can freeze some components of the meal. The steak and sautéed veggies freeze well. Place them in freezer-safe bags, removing as much air as possible. Rice can also be frozen but may lose some texture. To thaw, move the bags to the fridge overnight, then reheat as mentioned above. Avoid freezing avocado to keep its fresh taste and texture. You can add many tasty sides to your Chili Lime Steak Fajita Bowls. Here are some great options to consider: - Corn tortillas or tortilla chips - Fresh salsa or pico de gallo - Simple green salad with lime dressing - Grilled corn on the cob - A side of guacamole These sides will enhance your meal and add more flavors. You can marinate the steak for at least 30 minutes. For better flavor, aim for 2 hours. If you have time, marinating overnight works well too. This allows the flavors to soak into the meat and make it tender. Yes, you can prepare parts of this recipe ahead of time. Marinate the steak in advance and keep it in the fridge. You can also chop the vegetables a day before. When you are ready to eat, just grill and assemble your bowls. Here are some easy side dishes that pair well with Chili Lime Steak Fajita Bowls: - Cilantro lime rice - Black bean salad - Mexican street corn salad - Roasted vegetables - Simple avocado salad These dishes add variety and complement the main flavors. In this post, we explored making Chili Lime Steak Fajita Bowls. We went through key ingredients, marinating and cooking techniques, and tips for flavor. I shared options for vegetarian alternatives and grain choices. We also discussed how to store leftovers and answered common questions. Cooking doesn’t have to be hard. With simple steps and fresh ingredients, you can create something tasty. Enjoy your cooking journey!

Chili Lime Steak Fajita Bowls

A delicious and vibrant bowl featuring marinated flank steak, sautéed vegetables, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 limes zest and juice
  • to taste salt and pepper
  • 1 bell pepper sliced (red, yellow, or green)
  • 1 small red onion, sliced
  • 1 cup cooked rice (white or brown)
  • 1 cup black beans, rinsed and drained
  • 1 avocado sliced
  • fresh cilantro, for garnish
  • optional: sour cream or Greek yogurt, for serving

Instructions
 

  • In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, onion powder, lime zest, lime juice, salt, and pepper to create a marinade.
  • Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  • Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and let any excess drip off (reserve the marinade for later use).
  • Grill the steak for 6-8 minutes per side, or until it reaches your desired level of doneness (medium-rare is ideal). Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
  • In the same grill or skillet, add the sliced bell pepper and red onion. Sauté for about 5-7 minutes until they are tender and slightly charred.
  • In individual bowls, start layering: add a scoop of cooked rice, followed by black beans, sautéed vegetables, and sliced steak.
  • Top each bowl with sliced avocado, a sprinkle of fresh cilantro, and a dollop of sour cream or Greek yogurt if desired.
  • Drizzle any leftover marinade over the top for an added kick of flavor.

Notes

For extra flavor, let the steak marinate longer.
Keyword bowl, chili lime, fajitas, healthy, steak