Grilled Steak Fajita Bowls
Grilled Steak Fajita Bowls make the best meal that is cooked entirely on the grill. The bowl starts with a bed of crunchy lettuce, topped with tender grilled sliced steak, grilled peppers and onions, grilled corn salsa, black beans and avocado.
Fajitas are everyones favorite Tex-Mex dish. There’s nothing better than the sizzling meat and charred peppers and onions and I order it almost every time I go to my favorite Mexican restaurant. Fajitas are so versatile because you can use any protein. In addition to beef, chicken, shrimp can be used and if you’re a vegetarian, you can add more veggies and beans. It’s a great dish for everyone.
The best part of cooking on the grill in the summer is keeping the kitchen cool. This is really important when you live in Arizona and temperatures in the summer average 105°F.
Customize to your Liking
I made this bowl with all the items I like and you can do the same. Replace lettuce with rice, omit the beans, make it low carb/keto by leaving out the corn. The possibilities are in your hands.
You don’t have to be limited to making these fajita bowls on the grill. When the weather is cool, I like to use my stove top grill pan. You can still achieve the same grilling flavor right in your kitchen.
What is the best steak to use?
I like to use flank steak for fajitas. Skirt steak and hanger are also good choices depending on what is available in your store.
Grilled Steak Fajita Bowls – Step by Step
Make the Marinade for the Steak
I used the same marinade as I do for my carne asada tacos. It’s a classic Mexican marinade with orange juice, lime, red wine vinegar, cilantro, green onion, soy sauce, cumin, oregano, 2 teaspoons chili powder, salt and pepper. It’s quickly blended up in the food processor or blender and it’s ready to go.
Marinate the steak
I like to marinate in a ziptop bag. Set the bag in a bowl just in case the bag leaks. Pour the marinade over the steak, making sure it’s fully coated, seal and refrigerate for 2 hours. You can go as long as overnight.
Meat tenderizing tip
Marinating meat in an citrus helps to tenderize the meat.
Prepare the peppers and onions
Mix the peppers and onions with the spices and oil, toss using tongs.
Grill the Steak
5-6 minutes on first side, 4 minutes on second side until the internal temp is 125 for medium. Remove from the grill to a cutting board and allow to rest.
Grill the Peppers and Onions
While the steak is resting, add the peppers and onions to the grill and toss until they are slightly charred and cooked. Remove.
Black bean recipe
If you like black beans in your fajita bowl, this is my easy recipe to add flavor to canned beans. Mix 1 can of black beans with 1 teaspoon cumin and 2 tablespoons chopped cilantro.
Quick & Easy Grilled Corn Salsa
One of the elements to this bowl that is a non-negotiable addition for me, is my recipe for Quick & Easy Grilled Corn Salsa.
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If you’ve tried these Grilled Steak Fajita Bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!