Save A vibrant smoky bowl featuring tender grilled steak sautéed peppers and onions fluffy rice and fresh toppings is perfect for a satisfying and colorful meal.
I first made these BBQ steak fajita bowls for a relaxed weekend dinner with friends and everyone raved about the smoky steak and colorful toppings. The layering of textures and flavors makes every bite so memorable.
Ingredients
- Flank steak or sirloin: 500 g (1.1 lbs)
- Olive oil: 2 tbsp for marinade plus 1 tbsp for vegetables
- BBQ sauce: 2 tbsp (use gluten-free if needed)
- Lime juice: 1 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp plus pinch for vegetables and 1/2 tsp for rice
- Black pepper: 1/4 tsp plus pinch for vegetables
- Red bell pepper: 1 sliced
- Yellow bell pepper: 1 sliced
- Green bell pepper: 1 sliced
- Red onion: 1 large sliced
- Long grain rice: 250 g (1 1/4 cups basmati or jasmine)
- Water: 500 ml (2 cups)
- Cherry tomatoes: 100 g (1/2 cup) halved
- Avocado: 1 sliced
- Corn kernels: 80 g (1/3 cup) fresh canned or thawed from frozen
- Shredded cheddar or Monterey Jack cheese: 40 g (1/4 cup)
- Fresh cilantro: 2 tbsp chopped
- Lime wedges: 4
- Optional topping: Sour cream or Greek yogurt
Instructions
- Marinate Steak:
- In a bowl whisk together olive oil BBQ sauce lime juice smoked paprika cumin garlic powder salt and black pepper. Add steak turning to coat. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
- Cook Rice:
- Rinse rice under cold water until water runs clear. In a saucepan combine rice water and salt. Bring to a boil reduce to low cover and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Sauté Vegetables:
- Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high. Add sliced peppers and onion season with a pinch of salt and pepper and sauté for 5 to 7 minutes until softened and slightly charred. Remove and keep warm.
- Cook Steak:
- Increase heat to high. Add marinated steak to the pan or grill. Sear for 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer to a plate cover loosely with foil and let rest for 5 minutes.
- Slice Steak:
- Slice steak thinly across the grain.
- Assemble Bowls:
- Divide rice among bowls. Top with sautéed peppers and onions sliced steak cherry tomatoes avocado corn cheese and cilantro. Serve with lime wedges and sour cream if using.
Save Sharing this bowl at family cookouts brings everyone together—kids love customizing their toppings and adults appreciate the smoky flavor of the steak straight off the grill.
Required Tools
Sharp knife cutting board large skillet or grill pan saucepan with lid mixing bowls tongs or spatula
Allergen Information
Contains dairy from cheese and sour cream may contain gluten if BBQ sauce isn't gluten-free avocado and other toppings may be allergens for some always check ingredient labels for any allergies or dietary restrictions
Nutritional Information
Calories 540 Total Fat 23 g Carbohydrates 47 g Protein 34 g per serving
Save This dish will brighten any table with its bold colors and flavors—squeeze extra lime before serving for maximum freshness.
Kitchen Questions
- → What cut of steak works best for this dish?
Flank steak or sirloin are ideal for tender, flavorful slices that cook quickly and pair well with the marinade.
- → Can I use a different grain instead of rice?
Yes, cauliflower rice is a great low-carb alternative that retains the dish's freshness and texture.
- → How long should the steak marinate?
For best flavor, marinate the steak at least 15 minutes, though up to 2 hours enhances tenderness and taste.
- → What are good side beverage pairings?
A zesty Mexican lager or a light red wine complements the smoky and vibrant flavors beautifully.
- → Can this be made gluten-free?
Yes, by using gluten-free BBQ sauce, the dish remains suitable for gluten-sensitive diets without compromising flavor.