Grilled Steak Fajita Bowl (Printable Page)
# What You Need:
→ Steak Marinade
01 -
1 ½ lb flat iron steak
02 -
1/4 cup olive oil
03 -
1/3 cup lemon juice
04 -
zest of 2 limes
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1 tablespoon minced garlic
08 -
1 tablespoon soy sauce
09 -
1/4 teaspoon sea salt
10 -
2 tablespoons finely chopped cilantro
→ Bowl Base
11 -
steamed white rice
→ Optional Toppings
12 -
canned corn kernels
13 -
sautéed fajita vegetables
14 -
guacamole
15 -
avocado slices
16 -
halved cherry tomatoes
17 -
sour cream
18 -
lime wedges
19 -
fresh cilantro
# How to Make It:
01 -
Pat the steak dry with clean paper towels. Lightly season with salt and pepper, pressing the seasoning into the surface. Transfer to a large bowl and set aside.
02 -
In a small bowl, combine olive oil, lemon juice, chili powder, cumin, minced garlic, soy sauce, sea salt, and chopped cilantro. Whisk until well mixed. Pour over the steak, ensuring the meat is fully coated. Seal the container and refrigerate for at least 30 minutes.
03 -
Preheat a large cast iron skillet over medium-high heat. Add a bit of oil and swirl to coat. Remove the steak from the marinade, allowing excess to drip off (discard the marinade). Place the steak in the hot skillet and sear for 4 minutes per side, then cook another 2 minutes per side. Adjust heat as needed to prevent burning. Once done, transfer to a cutting board and let rest for 10 minutes before slicing thinly.
04 -
Add steamed white rice to each bowl, then top with sliced steak, sautéed fajita vegetables, corn, guacamole, sour cream, fresh cilantro, diced tomatoes, and lime wedges.
# Helpful Tips:
01 -
Allow the steak to marinate for at least 30 minutes for optimal flavor development.
02 -
Resting the steak before slicing helps retain juices and ensures tenderness.