Meal prep does NOT have to be boring! These Steak Fajita Bowls make meal prepping easy and delicious. You won’t mind repeating this recipe!
NOTES:
The longer you marinate the steak, the better! Overnight is best but if you only have a few hours, marinate as long as possible and remove from the refrigerator about 30 minutes before bringing the steak to room temp. This helps it cook evenly.
You may need to cook your vegetables in batches, especially if using a smaller skillet. Avoid overcrowding the pan as this will steam the veggies.
We kept the garnishes simple, using only cilantro, lime, and avocado. But add black beans, salsa, green chiles, sour cream, or any additional garnishes you like.
If possible, cook your rice with vegetable or chicken broth instead of water for more flavor.
These reheat well, making them ideal for meal prep.
INSTRUCTIONS
Combine all the steak ingredients, other than the steak, in a large bowl or a large bag. Add the steak and ensure it’s evenly coated, then place in refrigerator and allow to marinate for at least 30 minutes but preferably 2 hours or overnight. Remove from the refrigerator to bring to room temp about 30 minutes before you plan to cook.
Cook rice according to package, using vegetable or chicken broth if possible, for more flavorful rice.
Heat a large skillet with some olive oil and sauté vegetables until slightly blackened. Do not overcrowd the skillet or the veggies will end up steamed. Separate into batches if needed.
When the last batch of veggies is cooking, heat olive oil in a second large skillet. Cook the steak for a few minutes on each side.
Assemble the bowls by dividing up the rice, steak, and vegetables, and garnish with cilantro, lime, avocado slices, and any additional garnishes you’d like.
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