Pin The smell of peppers and onions hitting a hot skillet takes me back to my first apartment, where a tiny gas stove became my greatest teacher. I was attempting to recreate the fajitas from our local Tex-Mex joint, probably burning three batches before getting the heat right. Something about those sizzling vegetables creates the kind of cozy warmth that makes a Tuesday night feel like a celebration. Eventually, I figured out that the secret was letting everything get just a little charred, that sweet spot where the natural sugars start to caramelize.
Last summer, my brother dropped by unexpectedly and I threw these bowls together using whatever I had in the fridge. He kept raving between bites, asking when I had become such a whiz at healthy cooking. The truth is, I had just discovered that letting the steak marinate while I prepped the vegetables made all the difference, and he happened to arrive at the perfect moment. Now he requests them every time he visits, acting like I am some kind of fajita genius.
Ingredients
- Flank steak (1 lb): Thinly slicing this against the grain creates tender, juicy strips that soak up the marinade beautifully
- Smoked paprika (1 tsp): This one spice creates that authentic smoky flavor you usually only get from a grill
- Three bell peppers: Using red, yellow, and green gives you sweetness, color variation, and that classic fajita presentation
- Red onion (1 medium): The sweetness balances the spices perfectly and turns deliciously golden in the hot pan
- Cauliflower rice (4 cups): Fresh works best for texture, but frozen thaws quickly in a pinch
Instructions
- Marinate the steak:
- Combine the sliced flank steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice in a bowl. Let it sit for at least 10 minutes while you prep everything else.
- Sear the steak:
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and let it sear undisturbed for 2-3 minutes per side. You want those gorgeous browned edges.
- Char the vegetables:
- In the same pan, add another tablespoon of oil and toss in the sliced bell peppers and onion. Cook for 5-7 minutes, stirring only occasionally so they develop those nice charred spots.
- Prepare the base:
- While the vegetables cook, sauté the cauliflower rice in a separate pan over medium heat for about 5 minutes. It should be tender but still have a little crunch.
- Build your bowl:
- Start with a bed of cauliflower rice, then pile on the vegetables and steak strips generously.
Pin These bowls saved me during a particularly hectic week when I was meal prepping for a new job. Every lunch felt like a tiny reward, and I actually looked forward to opening my container instead of dreading another sad desk meal. The way the spices linger on your palate makes even a workday Wednesday feel special.
Make It Your Own
Try switching the cauliflower rice for leafy greens and you have an instant fajita salad that is just as satisfying. Sometimes I add roasted sweet potatoes when I want something more substantial.
Perfect Pairings
A cold Mexican beer or sparkling water with lime cuts through the richness beautifully. If you are feeding a crowd, serve with warm corn tortillas on the side for those who want the traditional experience.
Make Ahead Magic
The steak actually tastes better after marinating overnight, and the vegetables reheat beautifully without losing their texture. This makes it an excellent candidate for Sunday meal prep.
- Store each component separately to keep everything fresh
- Reheat the steak and vegetables together in a hot skillet for that just made sizzle
- Add fresh toppings like avocado and cilantro right before serving
Pin Hope these bowls bring as much joy to your table as they have to mine. Happy cooking.
Recipe Q&A
- → What cut of steak works best for fajita bowls?
Flank steak or sirloin are ideal choices because they're lean, flavorful, and slice beautifully against the grain. Look for cuts with good marbling for tenderness.
- → Can I make this bowl ahead for meal prep?
Absolutely. The steak, vegetables, and cauliflower rice all store well separately in the refrigerator for 3-4 days. Reheat gently and add fresh toppings like avocado and cilantro just before serving.
- → How do I get restaurant-style charred vegetables?
Don't overcrowd your skillet and let the vegetables sit undisturbed for 2-3 minutes between flips. This creates those delicious charred edges while keeping the peppers tender-crisp.
- → What other bases work besides cauliflower rice?
Try regular rice, quinoa, or leafy greens for a fajita salad twist. For keto options, zucchini noodles or shirataki rice work beautifully too.
- → How spicy is this dish?
The seasoning blend offers mild to medium heat from chili powder and spices. Adjust by adding jalapeño slices, hot sauce, or reducing the chili powder for a milder version.