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Flavorful Chipotle Lime Grilled Flank Steak Fajita Bowl

There’s something incredibly comforting about a hearty bowl of fajitas, isn’t there? The warmth of grilled steak, the freshness of vibrant veggies, and that zesty kick of lime all come together for a meal that not only satisfies but also brings back memories of fun family dinners or gatherings with friends.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Fajita Bowl
  • 1 lb flank steak the star of the dish, tender and flavorful
  • 3 tbsp olive oil helps everything stick and adds richness
  • 2 tbsp lime juice freshness that brightens up the dish
  • 2 tbsp chipotle in adobo sauce minced, adds a spicy kick
  • 1 tsp ground cumin adds a warm, earthy flavor
  • 1 tsp garlic powder for a lovely savory depth
  • 1 tsp onion powder enhances the overall flavor profile
Vegetables
  • 1 red bell pepper sliced sweet and crunchy
  • 1 green bell pepper sliced adds color and a touch of bitterness
  • 1 yellow onion sliced sweetness and caramelization
For the Base
  • 2 cups cooked rice or quinoa the hearty base for your bowl
  • 1 cup black beans drained and rinsed, a nutritious and filling addition
  • 1 avocado sliced creamy goodness that ties it all together
Garnish
  • 1 bunch fresh cilantro for garnish, a pop of freshness
  • lime wedges for serving extra zing when you need it!

Equipment

  • Grill
  • Skillet
  • Bowl
  • Resealable Plastic Bag

Method
 

  1. Step 1: In a bowl, combine the olive oil, lime juice, minced chipotle, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
  2. Step 2: Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Step 3: Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
  4. Step 4: Grill the flank steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing.
  5. Step 5: While the steak is resting, heat a skillet over medium heat. Add the sliced bell peppers and onions, and sauté until tender, about 5-7 minutes.
  6. Step 6: To assemble the bowls, divide the cooked rice or quinoa among serving bowls. Top with sliced flank steak, sautéed peppers and onions, black beans, and avocado.
  7. Step 7: Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Store the cooked steak and sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Keep the rice or quinoa in a separate container to avoid sogginess.