Chili Lime Steak Faijta Bowls

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Chili Lime Steak Fajita Bowls are full of amazing flavors and loaded with tender and juicy steak, bell peppers, corn, avocado and fresh cilantro over a bed of white or brown rice.

Hey everyone! Kelly here again from Life Made Sweeter and today I’m sharing another tasty recipe to add to your dinner rotation.

My family loves anything Mexican-inspired and fajitas are one of our favorite go-to meals.

These Chili Lime Steak Fajita Bowls come together with bell peppers, onions, and juicy flank steak marinated with fresh lime and zesty Tex-Mex seasonings.

We’re going to skip the tortillas and divide everything into bowls over some white or brown rice. Pile on all your favorite toppings like avocado, cilantro — plus a squeeze of lime—and you’re ready for a healthy fiesta.


  1. Start off by making the homemade fajita seasoning. It’s a blend of chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and black pepper. Or if you already have a favorite brand of fajita seasoning, you can certainly use that instead.
  2. Combine the olive oil, lime juice, cilantro and fajita seasonings for the steak marinade. Pour the marinade over the steak and allow to sit while you prep the onions and bell peppers.
  3. Heat a large 12″ skillet over medium high heat and cook the onions until soft and fragrant, then add the bell peppers.
  4. Melt butter on the same skillet and sear the steak. Transfer steak to a cutting board and allow to rest before slicing into thin strips.
  5. Assemble the bowls by dividing the rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
  6. Add your favorite toppings: avocado slices, guacamole, sour cream, cilantro and lime wedges.


  • Yes, steak is delicious when you cook it on the grill. Just be sure to slice into strips or chunks after the steak is cooked to ensure maximum flavor and texture.
  • Preheat the grill on high heat. Clean grill with brush and grease grates generously with oil to prevent sticking.
  • Place steak on grill for 3-4 minutes per side (or until desired doneness): For medium rare: 120 on a thermometer – For medium: 130 on a thermometer
  • Remove steak from the grill and rest on a cutting board for 10 minutes covered in aluminum foil. Slice steak into thin strips across the grain.


The great thing about this recipe for chili lime steak fajitas is that it would be great with quinoa, cauliflower rice or even over some mixed greens as a salad for a low carb lunch or dinner.


My favorite thing about making steak fajitas is all the toppings!

Have fun and go crazy by piling up your bowl with some sour cream, Pico de Gallo, guacamole, green onions, fresh lime, jalapeno slices and cilantro. Or keep things simple with just a few basics.

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Chili Lime Steak Faijta Bowls


Chili Lime Steak Fajita Bowls are full of amazing flavors and loaded with tender and juicy steak, bell peppers, corn, avocado and fresh cilantro over a bed of white or brown rice.
Author: Kelly @ Life Made Sweeter
Serves: 4

For the fajita seasoning:
  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
For the fajitas:
  • 3 tablespoons olive oil divided
  • ¼ cup fresh cilantro leaves chopped, plus more for serving
  • juice from 2 limes divided
  • 1½ pounds flank or skirt steak
  • 2-3 medium bell peppers seeded and thinly sliced (any color you like)
  • 1 medium red onion thinly sliced
  • 1-2 tablespoons unsalted butter
  • 2 cups cooked white or brown rice
Choice of toppings for serving:
  • avocado slices, chopped fresh cilantro, grilled (or roasted) corn, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo

To make the fajita seasonings:
  1. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1½ teaspoons for the vegetables.
To make the steak marinade:
  1. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, and the remainder of the fajita seasonings. Add the steak and marinade into a large zip-top bag. Seal and press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
For the fajitas:
  1. Slice the the onions and bell peppers.
  2. Heat 1 tablespoon olive oil in a 12″ skillet (*see blog post for grilling instructions) over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1½ teaspoons of fajita seasoning. If you like the peppers with a nice crunch – cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
  3. Melt butter on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
To assemble:
  1. Fill bowls with rice* and top with steak, onions, peppers.
  2. Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of your choice.
  3. Enjoy immediately.

*To make cilantro lime rice: mix cooked hot rice with 2 tablespoon fresh lime juice, 1 teaspoon lime zest and ⅓ cup chopped cilantro. Fluff with fork.

*Read blog post for instructions to grill the steak


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