Healthy Steak Fajita Bowls with Cilantro-Lime Rice: A Flavorful Meal Prep Staple

These steak fajita bowls combine tender, seared flank steak with smoky peppers and onions, served over zesty cilantro-lime rice–and they are packed with nutrients and flavor (think Chipotle steak bowl dupe)! Customize with your favorite toppings to make it your own—perfect for batch cooking or fueling your week.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 15-20 minutes Total time: 30-35 minutes

Ingredients

For the Steak & Fajita Veggies:

• 2 lbs flank steak

• 3 bell peppers (variety of colors), thinly sliced

• 1 large yellow onion, thinly sliced

• 1/4 cup + 1tbs olive oil

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional: 1–2 chipotle peppers in adobo, finely chopped

• Optional: Grass-fed Greek yogurt (in place of sour cream, if dairy is tolerated)

• Optional: Grass-fed cheddar cheese, freshly grated (if dairy is tolerated)

• Optional: Guacamole

• Optional: Salsa of choice

For the Cilantro-Lime Rice:

• 2 cups long-grain white rice (or jasmine)

• 4 cups water

• Zest + juice of 3 limes

• ½ cup fresh cilantro, chopped

• 1 tsp salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and chipotle if using.

2. Coat the flank steak in the marinade, cover, and refrigerate if letting it sit longer than 30 minutes. For more flavor, marinate the steak up to 4 hours in advance.

3. Rinse your rice well until the water runs clear.

4. In a medium pot, bring water or broth to a boil. Stir in rice and salt. Reduce heat, cover, and simmer for 15–18 minutes until tender.

5. Fluff with a fork, then mix in lime zest, juice. Keep covered and set aside.

6. Heat a skillet, grill pan, or outdoor grill over medium-high heat.

7. Add a olive oil needed and sear steak 4–5 minutes per side (medium-rare to medium).

8. Remove from heat, cover with foil, and rest 5–10 minutes before slicing thinly against the grain.

9. In the same pan, add remaining 1 tbsp olive oil over medium-high heat.

10. Toss in sliced bell peppers and onions, season with a pinch of salt and pepper, and sauté for 5–7 minutes until soft and slightly charred.

11. Layer the lime as your base, and add enough freshly chopped cilantro for the amount of servings you'll be eating (you want to add this in as you eat each serving to keep it fresh).

12. Add sliced steak, fajita veggies, and your favorite toppings.

13. Finish with a squeeze of lime and enjoy immediately—or pack into meal prep containers for the week.