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Steak Fajita Bowl

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A quick and flavorful bowl featuring savory steak, sweet peppers, and silky avocado over rice or quinoa — perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb skirt steak (or flank steak)
  • 1 bell pepper, thinly sliced (any color)
  • 1 onion, thinly sliced (yellow or sweet onion)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Cooked rice or quinoa, for serving (about 2–3 cups cooked)
  • Optional toppings: avocado slices or diced, salsa or pico de gallo, shredded cheese (cheddar, Monterey Jack, or cotija), fresh cilantro

Instructions

  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  2. Pat the skirt steak dry with paper towels and rub both sides with chili powder, cumin, a generous pinch of salt, and pepper.
  3. Add the steak to the hot skillet. Cook undisturbed about 3–4 minutes per side for medium-rare to medium.
  4. Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes.
  5. While the steak rests, add the remaining 1 tablespoon olive oil to the skillet. Add sliced pepper and onion. Cook until softened and lightly charred, about 5–7 minutes.
  6. Thinly slice the steak against the grain into bite-sized strips.
  7. Assemble bowls with a base of cooked rice or quinoa, steak slices, sautéed peppers and onions, and your choice of toppings.
  8. Serve immediately and enjoy.

Notes

For lower fat, use flank steak. Use cauliflower rice for a low-carb option. Customize with different toppings or grains as desired.

Find it online: https://www.mealbreeze.com/steak-fajita-bowl/