These homemade Steak Fajita Burrito Bowls are filled with quinoa, fajita steak, avocado, and a cilantro lime chimichurri sauce you’ll adore. This quick burrito bowl is done in 30 minutes and is sure to be a favorite!
Easy Steak Burrito Bowl Recipe
Learning to cook amazing Tex-Mex food is one of the best parts of living in Texas. We have endless amounts of restaurants to visit, sample some dishes, and then try to replicate them at home. I truly love this skill that I’ve developed and I’m so happy I get to share these recipes with you!
This Steak Burrito Bowl is one of those recipes that was inspired by something I got at a restaurant, but ended up liking the homemade version much better! I love fajitas, but sometimes I don’t want the tortillas and unnecessary carbs! So, I introduce you to the Steak Fajita Burrito Bowl!
Flavorful Fajita meat, sautéed peppers & onions, quinoa, corn, avocado, and your favorite salsa make this Burrito Bowl irresistible. And to all you moms out there, this meal comes together in 30 minutes and I guarantee your kids will devour it!
Here’s what you need to make these Steak Fajita Burrito Bowls at home. Tons of fresh and nutritious ingredients are on this list!
- Skirt Steak: Flank steak can also be used.
- Fresh Cilantro and Oregano: This is for the chimichurri sauce and I always recommend using fresh herbs here. You can substitute with parsley or mint if you can’t find cilantro and/or oregano. Try to keep cilantro though because it gives it that authentic Tex-Mex flavor.
- Fresh Garlic
- Smoked Paprika: You can also use regular paprika, but you’ll miss out on the smokey flavor.
- Red Pepper Flakes
- Red Wine Vinegar: Apple cider vinegar will be a fair substitute for red wine vinegar if you don’t have any.
- Olive Oil: Another cooking oil would also work.
- Lime Juice: Always use freshly squeezed lime juice for the best fresh and zesty flavor.
- Red Onion: Sliced white onions would also have the same flavor.
- Bell Peppers: I like to use an assortment of red, yellow, and green for different colors and flavors.
- Quinoa: I like to use this protein-rich base for burrito bowls. It’s easy and flavorful.
- Water: For cooking the quinoa.
- Corn Kernels: This adds a little sweetness to the burrito bowl.
- Green Leaf Lettuce: You could also use spring mix, baby kale, or spinach.
- Salsa: This is an optional topping and you can use your favorite store-bought jar or this Easy Homemade Salsa.
Healthy Burrito Bowl Variations
One of the best things about this bowl is that you can mix it up so easily! Below are some ideas for when you might be out of an ingredient or simply want to try something different.
- Instead of quinoa use a different base: You can use white rice, Cilantro Lime Rice, or Cauliflower Rice.
- Add guacamole. I have some delicious recipes to try because let’s be honest, homemade guacamole is the way to go! Try my Spicy Roasted Tomato Guacamole or Creamy Bacon Guacamole.
- Add more veggies. You can use other vegetables like shredded cabbage, sliced mushrooms, or Pickled Onions.
- Mix in some black beans. I love adding black beans to my burrito bowl. It’s also a great vegetarian option if you want to omit the steak.
How to Make Steak Fajita Burrito Bowls
Here’s how to make this easy Tex-Mex recipe at home in just 30 minutes.
- First, make the chimichurri sauce. Do this by adding the fresh herbs, garlic, dried spices, vinegar, oil, and lime juice into a blender. Then puree until it’s smooth.
- Then use half the sauce to marinade the steak. Place the steak in a ziplock bag with the sauce and mix it around to coat the steak. Put it in the fridge while you work on the rest.
- Next, cook the quinoa. And while that’s working, cook the steak in a cast iron skillet. Remove the steak so that it can rest and then cook the peppers and onions in the same pan so that you get all that flavor from any leftover bits of steak!
- Finally, build your bowls! Start with the rice and greens and then add your veggies and steak. Don’t forget the other half of your homemade chimichurri sauce either!
Tips for Success
Follow these helpful tips and you’ll become a burrito bowl pro in no time!
- Cook the steak how you like, but give it time to rest. I prefer to cook the steak to medium rare for this burrito bowl. But I always let it rest before slicing into it! Even if it’s just for a few minutes, it makes a big difference in flavor and texture.
- Use a big bowl! It sounds silly, but you want enough room to be able to toss everything around and get a little bit of everything on each bite.
- Don’t be afraid of adding more lime juice or salt. A simple squeeze of lime juice or a sprinkle of salt will liven up the dish. It will elevate all the natural and healthy flavors that the different ingredients bring to the bowl.
What to Serve With Beef Burrito Bowls
Below are some of my favorite recipes to serve with these Tex-Mex bowls.
- Add soup to the meal: You can serve these bowls with a warm cup of soup for a well-rounded meal. My Creamy Crockpot Chicken Tortilla Soup will do just the trick!
- Chips and Dip: Grab your favorite tortilla chips and make my Pico de Gallo for an easy app.
- Don’t forget the margaritas! What’s a Tex-Mex dinner without a good margarita?! I’ve got a simple Margarita Recipe for you to use – simple and delicious!
Can These Be Prepared in Advance?
Parts of these burrito bowls can be made ahead of time if you are short on time. I recommend storing each of the ingredients separately and then building right before you want to eat.
You can grill the steak ahead of time and keep it in the fridge (after it’s cooled down). Also, you can cook the peppers and onions and the quinoa ahead of time. Then, if you’d like, reheat each of these items in a saute pan or the microwave. Though this meal is just as good cold as it is warm!Print
These homemade Steak Fajita Burrito Bowls are filled with quinoa, fajita steak, avocado, and a cilantro-lime chimichurri sauce you’ll adore.
- 1 lb. of skirt steak
- 3/4 cup fresh cilantro
- 1/4 cup fresh oregano
- 1 garlic clove
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon of olive oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper sliced
- 1 cup quinoa
- 2 cups water
- 13.5 oz. can corn kernels, no salt or sugar added
- 2 avocados, sliced
- 4 cups green leaf lettuce, sliced
- optional: top with salsa
- To a food processor add fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.
- Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
- Mix the steak around so it is completely coated.
- In the meantime add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
- While that is going, heat a large skillet to medium-high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
- Add 1 tablespoon of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. Saute for 5 minutes on medium-high heat.
- Assemble the bowls, add 1/2 cup of quinoa to a bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers, and onions, top with chimichurri sauce and/or salsa. SERVE!
- Serving Size: 1 bowl
- Calories: 692
- Sugar: 8 g
- Sodium: 492 mg
- Fat: 39 g
- Saturated Fat: 8 g
- Carbohydrates: 46 g
- Fiber: 13 g
- Protein: 40 g
- Cholesterol: 67 mg
Keywords: steak burrito bowl, beef burrito bowl, healthy burrito bowls