Pin 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.
When I first tried making this BBQ steak fajita bowl, I was amazed at how quickly it came together, delivering restaurant-quality taste right at home.
Ingredients
- Flank steak or sirloin: 500 g (1.1 lbs)
- Olive oil: 2 tbsp for marinade, 1 tbsp for sautéing vegetables
- BBQ sauce (gluten-free if needed): 2 tbsp
- Lime juice: 1 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp for marinade, pinch for vegetables, 1/2 tsp for rice
- Black pepper: 1/4 tsp for marinade, 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 (e.g. basmati or jasmine): 250 g (1 1/4 cups)
- 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: Sour cream or Greek yogurt for serving
Instructions
- Marinate Steak:
- In a bowl, whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Add steak and turn to coat. Marinate at least 15 minutes (up to 2 hours in refrigerator).
- Cook Rice:
- Rinse rice under cold water until water is clear. In a saucepan, combine rice, water, and salt. Bring to a boil. Reduce to low, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and fluff with fork.
- Sauté Vegetables:
- Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add sliced peppers and onion. Season with salt and pepper. Sauté 5–7 minutes until softened and slightly charred. Remove and keep warm.
- Cook Steak:
- Increase heat to high. Add steak to the pan or grill. Sear for 3–4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate, cover loosely, and rest 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, cilantro, lime wedges, and optional sour cream.
Pin 
This meal is a real crowd-pleaser in our house and makes family dinners feel extra special with its burst of color and variety of textures.
Serving Suggestions
Pair your fajita bowl with a crisp green salad or tortilla chips for extra crunch, and a squeeze of extra lime for brightness.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving and add fresh toppings after warming.
Variations
Try swapping in chicken, tofu, or portobello mushrooms for the steak, or stir in black beans for added protein and fiber.
Pin This BBQ steak fajita bowl will brighten your dinner table and keep everyone coming back for more. Try it your own way and celebrate every bite!
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Flank steak or sirloin are ideal due to their tenderness and flavor when grilled or seared.
- → Can I make this dish gluten-free?
Yes, using gluten-free BBQ sauce ensures the entire bowl remains gluten-free.
- → How can I achieve a smoky flavor without a grill?
Use a cast-iron skillet over high heat to sear the steak and sauté the veggies to develop a smoky char.
- → What rice varieties work well with this bowl?
Long-grain rice like basmati or jasmine provides a fluffy, fragrant base complementing the bold flavors.
- → Are there good alternatives to steak for this bowl?
Chicken, tofu, or portobello mushrooms can be marinated and cooked similarly for varied protein options.