Steak Fajita Bowl With Onions, Peppers And Cilantro Rice

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Fajita bowls are great for packing tons of flavor in a healthy recipe. It’s versatile, filling, and amazingly delicious. This recipe is from my 21-day meal plan challenge nutritional cookbook. The fajita bowl can accommodate any diet type.

Fajita Bowl with Cilantro Rice2

Fajita Bowl Cooking Tips:

The secret to tender cuts of steak is cutting across the grain. You can take the cheapest cut of beef, and if you cut it against the grain, it will melt in your mouth.

What is a fajita bowl?

Fajitas is a Tex-Mex classic dish. It’s served traditionally served with chicken or steak and served with sizzling onions and peppers. Grilling the protein and vegetables makes it a fast, healthy, and flavorful dish. My fajita bowl has steak, cilantro brown rice with onions, and peppers.


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What is the definition of fajita?

According to the Merriam-webster dictionary is defined as: a marinated strip usually of beef or chicken grilled or broiled and served usually with a flour tortilla and various savory fillings.

Are fajitas healthy to eat?

Fajitas are grilled or broiled. These two cooking techniques are healthy ways of imparting maximum flavor quickly with minimum fats. Adding vegetables to your diet is a great choice. It would be best if you were eating a range of colors. You can use red onions, white onions, yellow onions, red, yellow, orange, green bell peppers, mushrooms, and avocados. Any mix of these will increase your nutrient intake minus the extra calories.

Can you make ahead?

Freezer: Fajitas: Keep steaks in an airtight container for 3 months.

Onions & Peppers: Keep in an airtight container for 1 month.

Cilantro Rice: Keep rice in an airtight container for 3 months.

Fridge: Fajitas: Keep steaks in an airtight container for 7 days.

Onions & Peppers: Keep in an airtight container for 7 days.

Cilantro Rice: Keep rice in an airtight container for 7 days.

Reheating: Fajitas: Bake in a 350°F oven for 5-8 minutes.

Onions & Peppers:Bake in a 350°F oven for 5-8 minutes.

Cilantro Rice: Bring a small amount of stock or water or milk to a boil and stir in rice, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup of rice.

Recipe Video:

Substitution Options:

Common One to One Substitution:

Chicken, Ground Turkey, Shrimp, Tofu = Steak

Any Vegetable = Onions and Peppers

what are good toppings for a fajita bowl?

  • Sour Cream
  • Cheese
  • Guacamole
  • Salsa
  • Pico De Gallo
  • Hot Sauce
  • Pickled Jalapenos

Delicious Sauces:

If you’re looking for some alternatives healthy and flavor sauces to add to your fajita bowl these will work perfectly!

So, if you’re looking for a healthy and delicious meal that will leave you feeling satisfied, give this fajita bowl recipe a try. It’s perfect for any diet type, so there’s no excuse not to enjoy it! And don’t forget to leave me a 5-star review if you do make it. I love hearing from you all about what you think of my recipes.

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Recipe:

Fajita Bowl with Cilantro Rice2

Fajita Bowl with Grilled Onions and Peppers and Cilantro Rice

Kenneth Temple
Fajita bowls are great for packing tons of flavor in a healthy recipe. It’s versatile, filling, and amazingly delicious.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4 persons
Calories 471 kcal

Equipment

  • Chef knife
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • 4 quart pot
  • 8 quart pot
  • Grill pan or Large skillet
  • Baking sheet
  • Small bowl

Ingredients
  

Cilantro Rice:

  • ¼ onion chopped small
  • ½ teaspoon dry oregano
  • ¼ teaspoon kosher salt
  • 2 cups low sodium chicken stock
  • 2 cups minute brown rice
  • ¼ cup cilantro chopped fine

Mexican Flank:

  • ¼ cup lime juice
  • 1 lb. flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 tablespoon dry oregano

Grilled Onions and Peppers:

  • 2 tablespoons avocado oil
  • 1 large onion sliced medium
  • 2 red bell peppers sliced medium
  • ¼ teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon unsalted butter

Instructions
 

  • Preheat oven to 325°F, turn on the heat to medium in a 4-quart pot add the onion, cook for 1 minute, stirring occasionally, add dry oregano and kosher salt, stir once or twice, add the chicken stock and brown rice, bring back to a boil, cover and reduce heat to medium cook for 10 minutes. Once the rice is finished, add the cilantro, stir to fluff, and steam for 5 minutes.
  • In a small dish add the lime juice, dip flank in juice making sure both sides are covered. In a small bowl mix the garlic powder, onion powder, kosher salt, black pepper, cumin, and oregano. Liberally season both sides of the flank. Turn on the heat to medium-high in a large skillet spray with cooking spray for 2 seconds, cook flank for 2 minutes on each side. Transfer to a foiled lined baking sheet, pop in the oven for 20 minutes. Remove from the oven and rest for 10 minutes. Slice steak into small to medium strips.
  • Turn on the heat to medium in the same large skillet you cooked the flank in add avocado oil, onion, bell peppers, kosher salt, black pepper, and garlic powder, cook for 5-8 minutes, stir in the butter.
  • Serve 4 oz. of flank with 4 oz. cilantro rice and 2 oz. of onions and peppers per serving.

Nutrition

Calories: 471kcalCarbohydrates: 48gProtein: 32gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 76mgSodium: 979mgPotassium: 757mgFiber: 4gSugar: 5gVitamin A: 2063IUVitamin C: 84mgCalcium: 90mgIron: 6mg
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