Tex-Mex Grilled Beef Fajita Bowls

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Sizzling grilled beef strips marinated in zesty Texan spices, served atop cilantro-lime rice with fresh peppers and onions for a vibrant fajita bowl. This Mexican-inspired beef recipe, ready in about 55 minutes, pairs flank steak, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, thinly sliced flank steak
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 large, sliced into 1/2-inch strips yellow onion
• 2 cups cooked long-grain white rice
• 1/4 cup, chopped fresh cilantro
• 1 tsp lime zest
• 1 tbsp olive oil for vegetables

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp chili powder, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced flank steak and toss to coat. Marinate for at least 30 minutes at room temperature.
2. Step 2: Heat a grill or grill pan over medium-high heat. Grill the steak strips for 2-3 minutes per side until nicely charred and cooked to medium-rare. Remove and rest.
3. Step 3: In a large skillet over medium heat, warm 1 tbsp olive oil. Add 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion. Sauté for 6-8 minutes until vegetables are tender with slightly crisp edges.
4. Step 4: In a large bowl, combine 2 cups cooked white rice, 1/4 cup chopped fresh cilantro, and 1 tsp lime zest. Toss gently to combine.
5. Step 5: To serve, place a bed of cilantro-lime rice in bowls, top with grilled steak strips and sautéed peppers and onions.