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Flavorful Grilled Steak Fajita Bowls with Easy Fresh Chimichurri Recipe

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A quick and easy grilled steak fajita bowl featuring juicy steak, smoky grilled veggies, and a bright, fresh chimichurri sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb skirt or flank steak, trimmed and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 medium onion, thinly sliced
  • 1 cup fresh parsley leaves, packed (Italian flat-leaf preferred)
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Cooked rice, cauliflower rice, or warm tortillas (for serving)
  • Fresh lime wedges (for serving)
  • Sliced avocado or guacamole (optional, for serving)
  • Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

  1. Pat the steak dry with paper towels. In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the steak. Let it rest at room temperature for 15-20 minutes.
  2. While the steak marinates, add parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper to a food processor. Pulse a few times, then slowly drizzle in olive oil until smooth but slightly chunky. Taste and adjust seasoning. Set aside.
  3. Slice bell peppers and onions into thin strips. Toss lightly with olive oil and a pinch of salt.
  4. Preheat grill or grill pan over medium-high heat until hot.
  5. Grill the steak for about 4-5 minutes per side for medium-rare (internal temperature around 130°F). Adjust cooking time for preferred doneness. Remove from grill and let rest for 5-10 minutes before slicing thinly against the grain.
  6. Grill the pepper and onion strips for about 3-4 minutes until slightly charred but still crisp-tender.
  7. Assemble bowls by spooning cooked rice or cauliflower rice into bowls. Top with grilled veggies, sliced steak, and generous dollops of chimichurri. Add lime wedges and any optional toppings.

Notes

Rest the steak after grilling to lock in juices. Adjust grill heat to avoid flare-ups. For softer peppers, grill longer but watch to keep some crispness. Chimichurri tastes better after sitting in the fridge for a few hours or overnight. Slice steak thinly against the grain for tenderness. Can substitute chicken, portobello mushrooms, or tofu for steak. Use cauliflower rice or leafy greens for low-carb option.

Nutrition

Keywords: steak fajita bowls, grilled steak, chimichurri sauce, fajita recipe, easy dinner, healthy bowls, grilled veggies, weeknight meal

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