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Flavorful Carne Asada Steak Fajita Bowls Easy Recipe with Cilantro Lime Rice

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A quick and easy recipe featuring marinated flank or skirt steak grilled to perfection, served with sautéed fajita vegetables and zesty cilantro lime rice. Perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 1½ pounds flank or skirt steak
  • 3 cloves garlic, minced
  • Juice of 2 limes
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • Juice of 1 lime
  • ½ cup fresh cilantro, finely chopped
  • 1 tablespoon butter or olive oil
  • Salt, to taste
  • Optional toppings: guacamole or sliced avocado, sour cream or plain Greek yogurt, shredded cheese (cheddar or Monterey Jack), pickled jalapeños or fresh salsa

Instructions

  1. Marinate the Steak: In a large mixing bowl, whisk together minced garlic, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and half the chopped cilantro. Add the flank or skirt steak and coat evenly. Cover and refrigerate for at least 1 hour, ideally up to 4 hours.
  2. Cook the Cilantro Lime Rice: Rinse rice under cold water until clear. In a medium saucepan, combine rice, water or chicken broth, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and stir in butter or olive oil, lime juice, and remaining cilantro.
  3. Prepare the Fajita Vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper. Sauté until softened and slightly charred, about 7-8 minutes. Remove and set aside.
  4. Cook the Steak: Remove steak from marinade, letting excess drip off. Heat skillet or grill pan over high heat until very hot. Sear steak 3-4 minutes per side for medium-rare (130°F/54°C). Let rest for 5 minutes, then slice thinly against the grain.
  5. Assemble the Bowls: Spoon cilantro lime rice into bowls. Top with sliced steak and sautéed fajita vegetables. Add optional toppings as desired. Garnish with extra cilantro and lime wedges.

Notes

Marinate steak for 1-4 hours for best flavor and tenderness; avoid marinating overnight to prevent mushy texture. Use a meat thermometer to achieve perfect medium-rare doneness. Fluff rice with a fork to keep grains separate. Keep knives sharp for safe and easy slicing. For low-carb option, substitute rice with cauliflower rice. Vegetarians can swap steak for grilled portobello mushrooms or marinated tofu.

Nutrition

Keywords: carne asada, steak fajita bowls, cilantro lime rice, grilled steak, fajita vegetables, easy dinner, gluten-free, dairy-free, weeknight meal

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