Steak Fajita Bowl Recipe

Want a steak fajita experience but without the tortilla? Then try this simple mid-week steak meal for two, all cooked and served in one pan.

Steak Fajita without the fajita

Yes, you can still enjoy the flavors without the grain-wrapped tortilla wrap. These bowls loaded with protein, veggies, spices, herbs, and healthy resistance starch made rice a clear winner - and full-on nourishing and satiating.

I use beef as my protein, but alternatively, chicken, pork, or venison also works. You could even make a seafood version of this with shrimp, squid, and clams, plus throw in bacon or chorizo for good measure.

The idea of a fajita-style bowl is not to replicate a tortilla wrap but just the flavors of the chargrilled vegetables, spicy protein-packed meat, and then the rice and chili garlicky sauce for the kick.

How to Prepare Steak Fajita Bowl

Use a high-quality pan that can hold and cook all the ingredients. A quality cooking pan will save you time and enhance the final meal. I have been using Xtrema cookware for the last 3 years, and it’s been my pan when traveling. You can find out more about a ceramic pan from Xtrema here. I also recently invested in a cast iron skillet pan, which is heavy-duty and a little wider. I used this for a change and christened the pan, cooking this meal for myself and my partner.

I always think it’s best to have all the ingredients prepared beforehand. That way, you don’t risk rushing or burning something, and you can take your time enjoying the cooking instead of operating like an octopus with tasks in hand.

Prepare all vegetables and meat. Then, get your pan on the heat and hot. You want to marinate your steak or protein of choice a little beforehand (1-8 hours prior) or the first thing when preparing the meal. I used flat iron steak in this Steak Fajita Bowl recipe. I seared. The beef was all over and then transferred to a plate to rest before slicing it to my desired slice thickness. I threw on the vegetables and returned the meat to cook to my desired doneness. Added a little honey; if I had coconut aminos, I would glaze it with fresh lime and local chili sauce on top, then make space for the basmati rice to warm up in the residue heat.

This meal is the perfect mid-week dinner recipe or dinner and meal prep for lunch option.

What meat or steak should you use for the Steak Fajita Bowl?

I used flat iron steak, which is flavourful but also works well being quickly cooked while being on the medium rare side.

Other options include fillet, sirloin, ribeye, skirt, and hanger. These beef cuts would do a great job. If you want to try the beef heart, this will work great as an organ stir fry option. I plan to do an organ version of this soon with tongue, nature, and a little steak.

Chicken can be used as fillets or thighs - likely boneless and skinless.

Pork fillet, pork leg steak, and pork belly slices would all work well.

Other options include sliced duck breast, venison slices, turkey, and, as mentioned, a seafood affair with shrimp, squid, clams, mussels, and chorizo or bacon.

The rice in this recipe does take it to the next level, but if you want to reduce the carbs, do what I did: pre-cook them, return them to the fridge to cool, and reheat the rice. This creates a different structure in the carbohydrates, making them undigestible food for the microbiome to thrive on. As a result, this has less of a blood glucose response and fewer gut health properties. Worth a shot. If not, use cauliflower rice as an alternative, or smash up an avocado with some cheese crumbled on top for a lower-carb/fat-based option.

The Marinade

The marinade I used for this recipe includes:

• Use extra virgin olive oil or melted ghee.

• Fresh rosemary - finely diced. around 2 tbsp worth

• 4 garlic cloves - finely chopped.

• Sea salt and freshly ground black pepper.

• 2 tbsp of Achiote - a Central American vibrant red paste (find out more here). If not available, then use smoked paprika and harissa paste.)

Steak Fajita Bowl Step-By-Step

Serves: 2
Skill level: Medium
Prep time: 10 minutes
Cooking time: 10 minutes

Steak Fajita Bowl Ingredients

• 350 grams - flat iron steak or alternative

• Fresh rosemary - 2 tbsp finely chopped

• 4 garlic cloves

• 1 tbsp Extra virgin olive oil

• Freshly ground organic black pepper

• 1 tbsp ghee or tallow

• 1 red bell pepper - finely sliced

• 1 green bell pepper - finely sliced

• 1 red onion - halved and finely sliced

• 1 tbsp local honey

• Spice mix: (makes 4 servings save in an air tight container for further use)

  • 1/4 cup chili powder

  • 2 tbsp ground cumin

  • 1 tbsp coriander

  • 1 tbsp salt

  • 2 tbsp black pepper

  • 3 tbsp dried oregano

  • 2 tbsp paprika

  • Optional to use 1 tsp each of ground garlic and onion - I personally avoid

• 2 cups of cooked basmati rice

Steak Fajita Bowl recipe

1. Prepare and marinate your steak. Mix the extra virgin olive oil in a bowl, slice the garlic cloves, add the diced rosemary leaves, salt, and pepper, and set aside for a few hours or, if you have no time, then marinade while preparing the vegetables and rice.

2. If you don’t have rice ready, cook this while doing this recipe. However, I am using precooked rice for the resistant starch effect.

3. Prepare and slice the bell peppers and onions, and have the other ingredients ready.

4. Heat a wide pan on medium-high. Add 1/2 of the ghee or tallow.

5. Add the marinated steak to the pan. Cook on one side for 2-3 minutes before turning over, then repeat - cook for 2-3 minutes.

6. Remove from the pan and set aside.

7. Add the remaining ghee or tallow. Add the onion and bell pepper. Sautee for 4-5 minutes until softened.

8. Slice the steak to your desired thickness. Return the steak back to the pan with its juices.

9. Stir everything together. Add the fajita spice mix and honey.

10. Cook until your desired preference for the meat.

11. Have you prepared and cooked rice ready to add to the pan? Warm it up in the pan for 1-2 minutes.

12. Shred fresh cilantro leaves on top, a squeeze of lime, and optional chilies or chili sauce.

You can double the recipe to make 4 meals.

Steak Fajita Bowl Nutritional Value (Per Serving)

CALORIES: 632
PROTEIN: 47 grams
CARBS: 66 grams
FAT: 20 grams
FIBER: 4 grams
VITAMIN B1: 0.5 MG
VITAMIN B2: 0.4 MG
VITAMIN B3: 9.5 MG
VITAMIN B5: 1.5 MG
VITAMIN B6: 1 MG
VITAMIN B9: 124 UG
VITAMIN B12: 4.5 UG
CHOLINE: 170 MG
VITAMIN A: 158 UG
RETINOL: 53 UG
VITAMIN C: 129 MG
VITAMIN D: 43 IU
VITAMIN E: 2.6 MG
VITAMIN K: 15.6 UG
CALCIUM: 70 MG
COPPER: 0.4 MG
IRON: 7 MG
MAGNESIUM: 75 MG
MANGANESE: 1.1 MG
POTASSIUM: 937 MG
SELENIUM: 51 UG
ZINC: 11 MG
OMEGA 3: 0.2 G
OMEGA 6: 0.8 G