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Chipotle steak fajita bowl with steak, bell peppers, and guacamole on a wooden table.
Alyssa

Chipotle Steak Fajita Bowls

Flavorful bowls filled with tender steak, fajita veggies, and fresh ingredients, better than takeout.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American, Mexican
Calories: 684
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds Sirloin Steak (or flank steak)
  • 1/4 cup Olive Oil or Avocado Oil
  • 1 each Lime (juiced)
  • 1/2 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
  • 3 each Bell Peppers (sliced into thin strips)
  • 1 each Red Onion (sliced thin)
  • 3/4 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)
  • 1 cup Guacamole (store bought or homemade)

Method
 

  1. Prepare the marinade: Combine steak, olive oil, lime juice, chipotle peppers, garlic, cumin, oregano, and black pepper in a bowl. Rub the steak well with the marinade and refrigerate for at least 30 minutes.
  2. Slice the bell peppers, onions, and tomatoes while the steak is marinating, and prepare the rice.
  3. Heat a cast iron skillet. Once hot, add the steak and cook for 4-5 minutes, then flip and cook for another 4-5 minutes. Adjust time for preferred doneness.
  4. Remove steak from the pan and let it rest for 10 minutes before slicing.
  5. Sauté the vegetables in the pan with leftover marinade until softened, about 3-5 minutes.
  6. Assemble bowls with rice, romaine lettuce, corn, black beans, baby tomatoes, fajita vegetables, sliced steak, and a scoop of guacamole. Serve immediately.

Notes

Don't skip the guacamole; it's essential to this dish!