Grilled Steak Fajita Bowls
Juicy marinated steak with charred peppers and onions over cilantro-lime rice. These bold, satisfying fajita bowls deliver serious muscle-building protein.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Steak can be frozen separately for up to 2 months; rice freezes well too.
- Batching: Always slice flank steak against the grain — it makes the difference between tender and chewy.
- Reheat: Microwave for 2 minutes. For the best steak texture, reheat in a hot skillet for 1 minute per side.
EXECUTION STEPS
THE MACRO PREP
Marinate steak: combine olive oil, lime juice, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Rub over flank steak and refrigerate for at least 1 hour.
THE MACRO PREP
Cook jasmine rice according to package directions. Fluff and stir in chopped cilantro and lime zest.
THE MACRO PREP
Preheat grill to high. Grill steak for 5–6 minutes per side for medium-rare (135°F/57°C). Rest for 10 minutes before slicing against the grain.
HIGH HEAT SEAR
While steak rests, grill pepper and onion slices in a grill basket for 8–10 minutes until charred and tender.
STEP 5
Slice steak thinly against the grain.
STEP 6
Divide cilantro-lime rice, sliced steak, and grilled vegetables among 5 containers.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs flank steak
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced into rings
- 2 cups jasmine rice
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- Zest of 1 lime
- Salt and pepper to taste