Description

This Steak Fajita Bowl recipe features perfectly seared flank steak, blistered peppers, and caramelized onions over fluffy rice. Topped with a creamy chipotle sauce, this vibrant power bowl is a healthy, delicious, and easy-to-make weeknight dinner.

Ingredients

Scale

1.5 lbs flank steak (680g)
1 tbsp olive oil (15ml)
1 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp cumin
0.5 tsp garlic powder
0.5 tsp onion powder
Salt and black pepper to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large white onion, sliced
1 tbsp olive oil (15ml)
0.5 cup sour cream (120g)
1–2 chipotle peppers in adobo plus 1 tbsp (15ml) adobo sauce
1 tbsp fresh lime juice (15ml)
1 clove garlic, minced
0.25 tsp salt
1.5 cups long-grain white rice, uncooked (280g)
3 cups water or vegetable broth (720ml)
1 can (15 oz) black beans, rinsed (425g)
1 cup corn kernels (165g)
1 large avocado
0.25 cup fresh cilantro, finely chopped (15g)
Lime wedges for serving

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Instructions

Prepare the Rice and Chipotle Sauce: Cook the rice according to package directions; fluff with a fork and keep covered. Combine sour cream, chipotle peppers, adobo sauce, fresh lime juice, minced garlic, and salt in a blender, blend until smooth, and set aside.
Cook the Steak: Pat flank steak dry, rub with 1 tbsp olive oil and season with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sear in a hot cast-iron skillet for 3-5 minutes per side for medium-rare, then let rest for 10 minutes.
Sauté the Vegetables and Corn: In the same skillet, add 1 tbsp olive oil and sauté sliced bell peppers and onion for 8-10 minutes until tender-crisp and blistered. Remove vegetables, then cook corn kernels in the skillet for 3-4 minutes until roasted and browned.
Assemble Your Steak Fajita Bowl: Slice rested steak thinly against the grain. In bowls, layer white rice, sliced steak, blistered peppers and onions, black beans, and roasted corn. Top with sliced avocado, drizzle with chipotle sauce, and garnish with cilantro and a lime wedge.

Notes

Avoid overcrowding the pan to ensure searing rather than steaming. Use high heat for a proper char. Always slice flank steak perpendicular to the muscle fibers (against the grain) for maximum tenderness. Allow the steak to rest for 10 minutes to maintain juiciness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Lunch, Main Course
Method: Sautéing
Cuisine: Mexican, Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 762 kcal
Sugar: 10 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 15 g
Protein: 52 g
Cholesterol: 110 mg