Charred Steak Fajita Bowls with Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Juicy grilled steak strips seared with smoky fajita spices served over zesty cilantro lime rice and fresh sautéed peppers and onions. This mexican-inspired beef ready in about 45 minutes pairs flank steak, thinly sliced, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow bell pepper, sliced into thin strips
• 1 medium red bell pepper, sliced into thin strips
• 1 large large onion, sliced into thin strips
• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tbsp fresh lime juice
• 1/3 cup fresh cilantro, chopped
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 cup uncooked long grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, in a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Toss 1 lb thinly sliced flank steak with 2 tbsp olive oil and the spice mixture until evenly coated.
4. Step 4: Heat a large cast iron skillet over high heat until very hot. Add steak in a single layer and sear for 2-3 minutes per side until nicely charred but medium-rare. Remove steak from skillet and let rest.
5. Step 5: In the same skillet, add sliced 1 medium yellow bell pepper, 1 medium red bell pepper, and 1 large sliced onion. Sauté over medium-high heat for 5-7 minutes until vegetables are softened and slightly charred.
6. Step 6: Fluff cooked rice with a fork and stir in 2 tbsp fresh lime juice, 1/3 cup chopped fresh cilantro, and 1/2 tsp salt.
7. Step 7: To serve, layer cilantro lime rice in bowls, top with sautéed vegetables and charred steak slices.