Save A vibrant smoky bowl featuring tender grilled steak sautéed peppers and onions fluffy rice and fresh toppings—perfect for a satisfying and colorful meal.
I first made this recipe on a warm weekend and was thrilled by how quickly the smoky steak and colorful peppers came together in one bowl. It became an instant favorite for busy weeknights and backyard dinners alike.
Ingredients
- Steak and Marinade: 500 g (1.1 lbs) flank steak or sirloin 2 tbsp olive oil 2 tbsp BBQ sauce (gluten-free if needed) 1 tbsp lime juice 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper
- Vegetables: 1 red bell pepper sliced 1 yellow bell pepper sliced 1 green bell pepper sliced 1 large red onion sliced 1 tbsp olive oil pinch of salt and pepper
- Rice Base: 250 g (1 1/4 cups) long grain rice (e.g. basmati or jasmine) 500 ml (2 cups) water 1/2 tsp salt
- Toppings: 100 g (1/2 cup) cherry tomatoes halved 1 avocado sliced 80 g (1/3 cup) corn kernels (fresh canned or thawed from frozen) 40 g (1/4 cup) shredded cheddar or Monterey Jack cheese 2 tbsp fresh cilantro chopped 4 lime wedges optional: sour cream or Greek yogurt
Instructions
- Marinate the 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 (up to 2 hours in the refrigerator for deeper flavor).
- Cook the 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 12–15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Sauté the 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 and sauté for 5–7 minutes until softened and slightly charred. Remove and keep warm.
- Cook the Steak:
- Increase heat to high. Add marinated steak to the pan (or grill). Sear for 3–4 minutes per side for medium-rare or to desired doneness. Transfer to a plate cover loosely with foil and rest 5 minutes.
- Slice the Steak:
- Slice steak thinly across the grain.
- Assemble the 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 optional sour cream.
Save This is the dish my family requests most when we want something flavorful but easy enough to share around a big table everyone stacking their bowls just how they like.
Serving Suggestions
Serve with warm tortillas on the side or pair with black beans and a fresh green salad to round out the meal. A squeeze of fresh lime brings out the smoky flavors even more.
Variations
Swap the steak for grilled chicken tofu or portobello mushrooms to suit different dietary needs. You can also use cauliflower rice for a lighter base or add black beans for more protein and fiber.
Nutrition & Allergen Info
Each serving is about 540 calories with 23 g of fat 47 g of carbohydrates and 34 g of protein. Contains dairy and may contain gluten depending on the BBQ sauce—always check labels if you have allergies or dietary restrictions.
Save This BBQ Steak Fajita Bowl delivers big flavor and flexibility for any night of the week. Enjoy colorful nourishing food that everyone can customize.
Recipe Help & FAQs
- → How should the steak be prepared for best flavor?
Marinate the steak in a blend of olive oil, BBQ sauce, lime juice, smoked paprika, cumin, and garlic powder for at least 15 minutes to enhance tenderness and smoky flavor.
- → Which cooking method suits the peppers and onions?
Sauté sliced bell peppers and onions in olive oil over medium-high heat until softened and slightly charred for a rich, caramelized taste.
- → Can I substitute the rice base with something else?
Yes, cauliflower rice is a great low-carb alternative that maintains the bowl's texture and freshness.
- → What toppings complement the steak and vegetables?
Fresh cherry tomatoes, sliced avocado, corn kernels, shredded cheese, and chopped cilantro add vibrant flavors and creamy, crunchy textures.
- → How is the steak cooked to achieve medium-rare?
Sear the marinated steak on high heat for 3–4 minutes per side, then rest for 5 minutes to lock in juices and achieve medium-rare doneness.
- → Are there any allergen considerations in this dish?
The dish contains dairy from cheese and optional sour cream and may contain gluten if the BBQ sauce is not gluten-free. Always check specific ingredient labels.