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!
- For the marinade
- Zest of 2 oranges
- Juice of 3 oranges, 1 cup
- Zest of 2 limes
- Juice of 2 limes, 2 tablespoons
- 1/3 cup red or white wine vinegar
- 1/3 cup fresh cilantro
- 1 green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder or 1 garlic clove
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds flank or skirt steak
- For the vegetables
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 2 yellow onions, sliced
- Quick and Easy Grilled Corn Salsa
- Black beans
- 2 avocados, sliced
- Your favorite salsa
- For the marinade:
- To a blender or food processor add the orange and lime juice, orange and lime zest, vinegar cilantro, green onion, soy sauce, garlic, cumin, smoked paprika, oregano, chili powder, salt and pepper. Blend until smooth.
- To large ziptop bag or container with a lid, add the steak and pour the marinade over. Seal and refrigerate for at least 2 hours up to overnight.
- Preheat grill.
- Remove steak from marinade and allow the steak to sit at room temperature while the grill heats.
- For the peppers and onions:
- To a small bowl add the chili powder, cumin, salt and pepper. Mix in the oil.
- Add the peppers and onions to a bowl and pour over the oil and spices, mix well.
- When the grill is hot, add the steak. Grill for 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.
- Add the peppers and onions to the grill and toss until they are slightly charred and cooked. Remove.
- Slice the steak thin across the grain. Serve on a bed of chopped lettuce or rice with the peppers and onions, corn salsa, black beans, avocado and your favorite salsa.
Amount Per Serving:Calories: 655 Saturated Fat: 15g Cholesterol: 136mg Sodium: 1828mg Carbohydrates: 27g Protein: 54g