Description
Steak Fajita Bowls with Pico de Gallo are a bold and satisfying meal perfect for any night of the week. Juicy, seasoned steak is seared to perfection, then layered with fresh, zesty pico de gallo and a creamy base. Served over rice, quinoa, or cauliflower rice, this customizable bowl is as hearty as it is flavorful.
Ingredients
Scale
- 1lb flank, skirt, or sirloin steak
- 2 tbspolive oil
- 2 tbspfajita seasoning (store-bought or homemade)
- 2large tomatoes, diced
- 1small onion, finely chopped
- 1/4 cupfresh cilantro, chopped
- Juice of1lime
- Pinch of salt
- 1 cupsour cream or Greek yogurt
- 2 cupscooked rice, quinoa, or cauliflower rice
- Optional toppings: diced avocado, shredded cheese, lime wedges, fresh cilantro
Instructions
- In a bowl, mix olive oil and fajita seasoning. Coat the steak with the marinade and let sit for 15-20 minutes.
- Heat a grill or cast-iron skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or to your preferred doneness. Let rest for 5-10 minutes before slicing thinly against the grain.
- To make the pico de gallo, combine tomatoes, onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
- Prepare the base (rice, quinoa, or cauliflower rice) according to package instructions. Keep warm.
- Assemble the bowls by layering the base, a dollop of sour cream or Greek yogurt, sliced steak, and a generous scoop of pico de gallo.
- Add optional toppings like diced avocado, shredded cheese, or a squeeze of lime. Serve immediately.
Notes
To add extra flavor, marinate the steak for up to 2 hours.
For added crunch, top with sliced jalapeños or crushed tortilla chips.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently to preserve its texture.