Fire up the grill and make my healthy Steak Fajita Bowls that are packed with fresh vegetables, grains and perfectly grilled steak. This entire meal can be served family style so your family can create their own custom fajita bowls. Best of all this easy dinner recipe comes together within 30 minutes.
We love to eat beef in our home. During the summer months especially I’m trying to cook more on my grill and less in the oven. I combined my love for beef with my love for Mexican food and created Steak Fajita Bowls. Bowl meals are all the rage right now, so I felt like this was a perfect spin on the classic steak fajitas except my recipe is a healthier quinoa fajita bowl. I used my homemade Fajita Seasoning recipe, too!
Table of contents
Directions
In a medium-size saucepan, bring the 2 cups of water to a boil. Once at a boil, reduce to medium-low heat and add in the tri-colored quinoa and 1 tablespoon salt. Place a lid on the pot and simmer for 15 minutes. Once cooked, remove from the heat and set to the side.
Side Note: If you have an Instant Pot I would invite you to try my Instant Pot Quinoa recipe. It’s so much easier and less hands on time. You get perfect quinoa every single time!
While the quinoa cooks, preheat the grill to 500 degree’s Fahrenheit.
While the grill preheats slice the bell peppers and onion and place in a bowl. Drizzle grapeseed oil on top and sprinkle with 1 tablespoon of the fajita seasoning. Mix with your hands and set to the side.
Place steaks on a plate, drizzle grapeseed oil on top and then sprinkle 1 tablespoon of fajita seasoning divided among the steaks and on each side.
Clean grill and reduce heat to low. Spray the grill with cooking spray to reduce sticking. Place peppers and onions in a veggie basket and place steaks on the grill. Grill the steaks for 5 minutes on each side, toss the veggies a few times to prevent burning. Remove from the grill and let the steaks rest for 5 minutes.
Slice steaks thinly. Divide the fresh spinach in each bowl, add the quinoa divided among 4 bowls, then top with pepper and onion mixture and steak slices. Top with fresh cilantro, sprinkle shredded cheddar cheese on top, and a dollop of sour cream. Squeeze lime on top and enjoy immediately.
Grill Marks on Steak
The key to beautiful grill marks on your steaks is a screaming hot grill. You’ll place the steak at 2:00 and then rotate it to 10:00 to get the beautiful diamond marks on the steak. Then flip it over and do the same thing. But the other useful tip to know is that you must keep placing the steaks on new hot parts of the grill –that’s how you get those beautiful marks.
Once the steaks are done, pull them off the grill (they will only take 10 minutes tops) and then let them rest for a few minutes.
FAQS
This fajita bowl recipe gives 4 large adult portions. If you have kids you may be able to stretch this meal to serve around 6 people.
We love to use shredded cheese, sour cream, salsa, and even guacamole on our fajitas. Love it spicy? Add a few dashes of hot sauce!
A single serving of lean beef is 3 ounces (approximately the size of a smart phone), has an average of 150 calories and less than 10 grams of fat. And just one serving of beef meets 50% of your recommended daily value of protein.
Not only does beef provide complete, high quality protein, but also contains high amounts of zinc, iron, and vitamins B6 and B12, along with other key vitamins and minerals your body needs.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make fajita bowls.
- Beef – I like to use sirloin steaks for this recipe as it’s a leaner and more affordable cut of meat. Any style beef will do.
- Cutting Steak – Always slice steak against the grain–this will help prevent you from having a chewy steak. Against the grain means against the lines of the steak.
- Vegetables – If you love vegetables you can also add in mushrooms and even sliced zucchini.
- Dietary Substitutions:
- Dairy Free – Remove the sour cream and cheese from the bowls to make this recipe dairy free.
- Vegetarian – Remove the steak from this recipe and just enjoy the fajita bowl with vegetables only.
Steak Recipes
If you are still craving steak here are a few more of my favorite steak recipes.
If you make this Fajita Bowl recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Steak Fajita Bowls
Equipment
- Grill
Ingredients
- 2 cups water
- 1 cup Tri-colored quinoa
- 1 tablespoon salt
- 1 red bell pepper sliced in 1-inch strips
- 1 green bell pepper sliced in 1-inch strips
- 1 orange bell pepper sliced in 1-inch strips
- 1 red onion sliced in 1-inch strips
- 1 lb. Top Sirloin Steaks
- 2 tablespoons fajita seasoning divided
- 2 cups fresh spinach divided
- 2 tablespoons cilantro minced
- ¼ cup shredded cheddar cheese divided
- ¼ cup sour cream divided
- 1 lime quartered
Instructions
- In a medium-size saucepan, bring the 2 cups of water to a boil. Once at a boil, reduce to medium-low heat and add in the tri-colored quinoa and 1 tablespoon salt. Place a lid on the pot and simmer for 15 minutes. Once cooked, remove from the heat and set to the side.
- While the quinoa cooks, preheat the grill to 500 degree’s Fahrenheit.
- While the grill preheats slice the bell peppers and onion and place in a bowl. Drizzle grapeseed oil on top and sprinkle with 1 tablespoon of the fajita seasoning. Mix with your hands and set to the side.
- Place steaks on a plate, drizzle grapeseed oil on top and then sprinkle 1 tablespoon of fajita seasoning divided among the steaks and on each side.
- Clean grill and reduce heat to low. Spray the grill with cooking spray to reduce sticking. Place peppers and onions in a veggie basket and place steaks on the grill. Grill the steaks for 5 minutes on each side, toss the veggies a few times to prevent burning. Remove from the grill and let the steaks rest for 5 minutes.
- Slice steaks thinly. Divide the fresh spinach in each bowl, add the quinoa divided among 4 bowls, then top with pepper and onion mixture and steak slices. Top with fresh cilantro, sprinkle shredded cheddar cheese on top, and a dollop of sour cream. Squeeze lime on top and enjoy immediately.
Notes
- Beef – I like to use sirloin steaks for this recipe as it’s a leaner and more affordable cut of meat. Any style beef will do.
- Cutting Steak – Always slice steak against the grain–this will help prevent you from having a chewy steak. Against the grain means against the lines of the steak.
- Vegetables – If you love vegetables you can also add in mushrooms and even sliced zucchini.
- Dietary Substitutions:
- Dairy Free – Remove the sour cream and cheese from the bowls to make this recipe dairy free.
- Vegetarian – Remove the steak from this recipe and just enjoy the fajita bowl with vegetables only.
Nutrition
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Marion Myers
This bowl looks delicious. So clever to deconstruct fajitas to make a healthy bowl. Love it! Thanks so much for joining us on the #FLBeefImmersion weekend, Katie! I so enjoyed spending time with you and getting to know you a little bit more. Looking forward to doing it again soon 🙂
Katie
Thanks Marion! Yes–always trying to make recipes a little healthier. It was so nice getting to spend time with you and getting to know you, too!