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steak fajita burrito bowl filled with quinoa, fajita steak, avocado and a cilantro lime chimichurri sauce

Fajita Steak Burrito Bowls

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  • Author: Krista @
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Gluten Free, Beef, Kid Friendly, Salad Recipes
  • Cuisine: Mexican


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


  1. 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.
  2. Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
  3. Mix the steak around so it is completely coated.
  4. In the meantime add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
  5. 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.
  6. 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.
  7. 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