Steak Fajita Bowls

The Spruce
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
409 Calories
10g Fat
57g Carbs
23g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 409
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 50mg 17%
Sodium 555mg 24%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 20%
Protein 23g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Skip the tortilla for this wholesome take on steak fajitas. Flank steak takes on the flavors of a bright, pineapple-spice marinade. It’s grilled (or seared) and served with sautéed fajitas veggies, plus a garlic, lime, and cilantro rice. Add corn, salsa, guacamole, and Cotija cheese—plus a squeeze of lime—and you’re ready for a fiesta. 


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  • For the Steak:
  • 8-12 ounce Flank steak 
  • 1/3 cup lime juice
  • 1/4 cup pineapple juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cilantro
  • For the Vegetables:
  • 1 tablespoon olive oil
  • 2 Bell peppers
  • 2 Poblano peppers
  • 2 Onions
  • For the Garlic Lime Rice:
  • 1 tablespoon butter
  • 1 1/2 cups rice
  • 2 teaspoons garlic (minced)
  • 2 3/4 cup low-sodium chicken broth (check the liquid amounts recommended on your rice package and adjust as needed)
  • 1 pinch salt 
  • 3 tablespoons lime juice
  • Optional: cilantro
  • Garnish: corn, black beans, guacamole, sour cream, shredded cheese, veggies, tortilla chips, salsa, hot sauce (you can dress the bowls any way you like)
  • Salt and pepper to taste

Steps to Make It

  1. Make the marinade: combine all the ingredients and marinate the meat, covered in the refrigerator for at least 2 hours and up to overnight. Remove from the refrigerator about 30 minutes before cooking.

  2. Warm a cast iron skillet over high heat. Add the steak to the pan and cook on each side for about 3-5 minutes, longer if you’d like it more done. Feel for desired firmness. Remove the steak from the pan and let it rest under foil for 10 minutes. Thinly slice the steak against the grain.

  3. Make the fajita vegetables: Add oil to the same pan over medium high heat. Add the onions, poblano and bell peppers. Cook for 3-5 minutes or until your desired softness, tossing frequently. Add a pinch of salt and pepper to taste. Set aside.

  4. Make the rice: Heat the butter in a pan or pot over medium heat. Add the rice and toast for 2-3 minutes, being careful not to burn it. Add the garlic and cook just until the garlic is fragrant, about 30 seconds. Add the chicken broth, salt, and lime juice. Bring it to a boil. Cover, reduce heat to low and allow the rice to cook through, absorbing all the liquid. If you’d like to add some chopped cilantro, let is stand for 5-10 minutes and then stir in.

  5. Assemble the bowls: Fill each bowl with a scoop of the rice, top with some fajita vegetables, add a few pieces of steak and then add any toppings you like