If you’re looking for a recipe that will have you skipping takeout forever, then you are going to love my Chipotle Steak Fajita Bowls. These hearty and nourishing bowls are filled with tender cooked steak, flavorful fajita veggies, and a medley of your favorite Mexican-inspired ingredients (black beans, corn, and tomatoes) for a flavorful and fresh dinner that is better than takeout. Just be sure not to skip the guacamole — in this household, it isn’t extra! 😉
Friends, if you know me, then you’ll know that there’s nothing that I love more for dinner than a good steak. It’s one of the few foods that I could literally eat every single day and not get sick of. Whether I’m making my low-carb Steak Lettuce Wraps or my Copycat Sweetgreen Caramelized Steak Plate (that, dare I say, is BETTER than the Sweetgreen version!) I love steak in every way that I can get it. So, it only made sense that I made a steak recipe that was, healthy, nourishing, better than takeout, and perfect for the summertime. Enter, my Chipotle Steak Fajita Bowls.
\These bowls are PERFECT for making on the days where you have no idea what you want to make for dinner. They start with a sirloin or flank steak that is prepped in a super simple marinade (that’s made from a little lime juice, chipotle peppers, garlic, and seasonings… yep, that’s it). While the steak marinates (it only needs 30 minutes!) it’s the perfect opportunity to prepare the rest of the bowl — the fluffy jasmine rice, the tender fajita veggies, the corn, and the black beans. Oh, and let’s not forget the guacamole. While you can definitely use premade guacamole, I highly recommend making your own. Not only is it the perfect way to use up any ripe avocados, but it also tastes delicious when paired with the steak! And, unlike certain takeout spots (*cough* I’m looking at you, Chipotle), the guacamole isn’t extra here, which means that you can add as much as you’d like. In my opinion, there’s no such thing as too much!
What You Need to Make These Easy Steak Fajita Bowls
- Steak: Of course, these wouldn’t be steak fajita bowls without my favorite food ever: steak! I recommend using sirloin steak for this recipe, however flank steak also works just as well. Use what you have!
- Olive Oil or Avocado Oil: I like to cook the steak in a better-for-you oil, such as olive oil or avocado oil.
- Lime: A little fresh-squeezed lime juice truly makes the flavor of this steak shine.
- Chipotle Peppers: You’ll need chipotle peppers that are packed in adobo sauce — that’s what gives the steak that perfect chipotle flavor!
- Garlic: I will always recommend using fresh garlic, in my recipes. It adds the beast flavor that garlic powder just can’t replicate, and is especially delicious in this steak recipe!
- Seasonings: To season the steak, you’ll need a combination of cumin, oregano, and ground black pepper. That’s it!
- Fajita Vegetables: The “fajita” part of this bowl comes together from sliced bell peppers and red onion that are cooked together in the steak marinade. You can use any and all colored bell peppers here!
- Corn: I recommend using canned or frozen corn to make this salad super easy to put together!
- Black Beans: Black beans are not only full of fiber and healthy fats, but they are also loaded with plant-based protein that helps to keep you feeling fuller, longer!
- Baby Tomatoes: I love the juiciness that the baby tomatoes add to this recipe. Plus, they add the perfect pop of color!
- Romaine Lettuce: Crisp romaine lettuce adds crunch to this salad that is the perfect finishing touch.
- Jasmine Rice: Jasmine rice is what they use at Chipotle, so I also like to use it here. However, if you want a lighter option, you can also substitute the jasmine rice for my Copycat Chipotle Cauliflower Cilantro Lime Rice!
- Guacamole: The best part about making these Chipotle-style bowls at home? The guac isn’t extra. 😉 You can make your own guacamole or use store-bought — either one works well!
How to Make These Better-Than-Chipotle Fajita Bowls
To make these bowls, start by preparing the steak. Add the sirloin steak (or flank steak, if using) to a bowl or tray. Drizzle the olive oil and lime juice on top, then add in the chipotle peppers, mashed garlic, cumin, oregano, and ground black pepper. Rub both sides of the steak well in the marinade mixture. Then, cover the bowl or tray and transfer the steak to the fridge. Allow it to marinate for a minimum of 30 minutes (or up to overnight).
While the steak is marinating, prepare the fajitas. Wash and slice the bell peppers, onions, and tomatoes, and set them aside. Cook the rice according to your preferred method and set it aside. Next, heat a cast iron skillet, on the stove, over medium-high heat, and add in the avocado oil.
Once the pan is hot, add in the steak — be sure to wait until the pan is hot, otherwise the steak will turn grey and stick to the pan. Allow the steak to cook for 4-5 minutes, undisturbed. Then, flip the steak and allow it to cook for another 4-5 minutes, undisturbed. This is for a medium rare steak — if you prefer a different cook on your steak (ex. medium well), you can leave it in the pan longer, until it reaches your desired doneness.
Then, flip the steak and allow it to cook for another 4-5 minutes, undisturbed. This is for a medium rare steak — if you prefer a different cook on your steak (ex. medium well), you can leave it in the pan longer, until it reaches your desired doneness. Once the steak is done, remove it from the pan and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing.
While the steak is resting, cook the fajitas. Add the leftover marinade to the pan and toss in the chopped peppers and onions. Sauté them for 3-5 minutes, until they’ve softened and cooked through. Once the fajitas are done, remove them from the heat and assemble the bowls.
Add the rice to the bottom of the bowls, followed by the romaine lettuce, corn, black beans, baby tomatoes, and fajita vegetables. Add the steak to the bowl, then add a generous scoop of guacamole on top. Once the bowls are done, serve them immediately and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Chipotle Steak:
- 1 ½ Pounds Sirloin Steak, or flank steak
- ¼ Cup Olive Oil or Avocado Oil
- 1 Lime, juiced
- ½ Cup Chipotle Peppers in Adobo Sauce, I used the full 7 oz can
- 4 Cloves Garlic, mashed
- 2 Teaspoons Cumin
- 2 Teaspoons Oregano
- 1 Teaspoon Ground Black Pepper
For the Fajita Bowls:
- 3 Bell Peppers, sliced into thin strips
- 1 Red Onion, sliced thin
- ¾ Cup canned corn, optional
- 1 Cup Black Beans, canned
- 1 Cup Baby Tomatoes, halved
- 1 Head Romaine Lettuce, chopped super thin
- 1 Cup Jasmine Rice, Cooked
- Guacamole, store bought or homemade
Instructions
- To make these bowls, start by preparing the steak. Add the sirloin steak (or flank steak, if using) to a bowl or tray. Drizzle the olive oil and lime juice on top, then add in the chipotle peppers, mashed garlic, cumin, oregano, and ground black pepper.
- Rub both sides of the steak well in the marinade mixture. Then, cover the bowl or tray and transfer the steak to the fridge. Allow it to marinate for a minimum of 30 minutes (or up to overnight).
- While the steak is marinating, prepare the fajitas. Wash and slice the bell peppers, onions, and tomatoes, and set them aside.
- Cook the rice according to your preferred method and set it aside.
- Next, heat a cast iron skillet, on the stove, over medium-high heat, and add in the avocado oil.
- Once the pan is hot, add in the steak — be sure to wait until the pan is hot, otherwise the steak will turn grey and stick to the pan.
- Allow the steak to cook for 4-5 minutes, undisturbed.
- Then, flip the steak and allow it to cook for another 4-5 minutes, undisturbed. This is for a medium rare steak — if you prefer a different cook on your steak (ex. medium well), you can leave it in the pan longer, until it reaches your desired doneness.
- While the steak is cooking, prepare the guacamole (if making from scratch).
- Once the steak is done, remove it from the pan and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing.
- While the steak is resting, cook the fajitas. Add the leftover marinade to the pan and toss in the chopped peppers and onions.
- Sauté them for 3-5 minutes, until they've softened and cooked through.
- Once the fajitas are done, remove them from the heat and assemble the bowls.
- Add the rice to the bottom of the bowls, followed by the romaine lettuce, corn, black beans, baby tomatoes, and fajita vegetables.
- Add the steak to the bowl, then add a generous scoop of guacamole on top.
- Once the bowls are done, serve them immediately and enjoy!
Rate & review
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What others are saying
My family loved this!
Woohoo! I am thrilled to hear that, Shereen!
The flavor the chipotle peppers made the dish! Grilling the peppers and onions in the marinade is key to flavor. Used the top sirloin – amazing cut of meat. Grilled at 400+ degrees for 10 min, flipped and grilled on medium heat for another 6 min for medium. Used brown jasmine rice. All the flavors came together! Picky eaters loved it too since you can pick and choose the toppings- kids added shredded cheese and sour cream. Healthier version- lettuce bowl and or brown rice. Will definitely be making this dish often!
Thank you so much for your insightful review, Shereen!