Steak Fajita Bowls with Pico de Gallo

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Take your weeknight dinner to the next level with these hearty and flavorful Steak Fajita Bowls with Pico de Gallo. This recipe combines perfectly seared steak, smoky spices, and fresh, vibrant pico de gallo served over a creamy and savory base. It’s a customizable, crowd-pleasing dish that’s as satisfying as it is beautiful.

A Flavor-Packed Fajita Experience

There’s something irresistible about the combination of smoky, charred steak and the bright tang of freshly made pico de gallo. These fajita bowls deliver all the flavors of traditional fajitas, with the added comfort of a hearty bowl-style meal.

Whether you’re hosting friends or cooking for your family, this recipe is versatile and fun to serve. Each bowl can be customized to taste, making it a guaranteed hit at the table. Perfect for weeknight dinners or casual entertaining, these steak fajita bowls are both delicious and easy to prepare.

Ingredients for Steak Fajita Bowls with Pico de Gallo

To create these flavorful steak fajita bowls, you’ll need a mix of fresh ingredients and pantry staples that come together to deliver bold, satisfying flavors:

• Steak – Opt for a tender cut like flank steak, skirt steak, or sirloin. These cuts are perfect for a quick sear and hold up well to fajita seasonings.
• Fajita Seasoning – A smoky blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of cayenne pepper adds bold flavor to the steak. You can use store-bought seasoning or make your own.
• Olive Oil – For marinating the steak and cooking, helping to enhance the flavors and create a delicious char.
• Pico de Gallo – A fresh salsa made with diced tomatoes, onions, cilantro, lime juice, and a pinch of salt. This adds a bright, zesty contrast to the smoky steak.
• Creamy Base – A smooth blend of sour cream and a hint of lime juice to balance the heat of the fajita spices. You can also use Greek yogurt as a lighter alternative.
• Optional Toppings – Diced avocado, shredded cheese, fresh cilantro, or a squeeze of lime can take the bowls to the next level.
• Cooked Base – Rice, quinoa, or cauliflower rice to serve as the hearty foundation of the bowl.

How to Make Steak Fajita Bowls with Pico de Gallo

Making these steak fajita bowls is a straightforward process that combines bold flavors with easy preparation. Follow these steps to bring it all together:

Step 1: Prepare the Steak

• In a bowl, combine olive oil and fajita seasoning to form a marinade. Coat the steak generously, ensuring every surface is seasoned. Let it marinate for at least 15-20 minutes to absorb the flavors.

Step 2: Heat the Grill or Pan

• Preheat a grill or cast-iron skillet over medium-high heat. Once hot, cook the steak for 3-4 minutes per side for medium-rare, or adjust the cooking time for your preferred doneness. Let the steak rest for 5-10 minutes before slicing it thinly against the grain.

Step 3: Make the Pico de Gallo

• While the steak rests, prepare the pico de gallo by combining diced tomatoes, finely chopped onions, cilantro, lime juice, and a pinch of salt in a mixing bowl. Toss well to combine and set aside.

Step 4: Prepare the Base

• While the steak is marinating or cooking, prepare the base. Cook your rice, quinoa, or cauliflower rice according to package instructions, then keep warm until ready to serve.

Step 5: Assemble the Bowls

• Start by layering your cooked base in individual bowls. Add a dollop of the creamy base (sour cream or Greek yogurt), followed by the sliced steak. Top with a generous scoop of pico de gallo.

Step 6: Add Toppings and Serve

• Garnish with optional toppings like diced avocado, shredded cheese, or a squeeze of lime juice. Serve immediately and enjoy the bold flavors of this hearty dish!

How Long to Cook the Steak

The cooking time for the steak depends on its thickness and your preferred level of doneness. Use these general guidelines to achieve the perfect steak for your fajita bowls:

• Rare – Cook for 2-3 minutes per side (125°F / 52°C).
• Medium-Rare – Cook for 3-4 minutes per side (135°F / 57°C).
• Medium – Cook for 4-5 minutes per side (145°F / 63°C).
• Well-Done – Cook for 5-6 minutes per side (160°F / 71°C).

Always let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute, ensuring a tender, flavorful result.

How to Store Leftovers

If you have any leftovers, they’re easy to store and reheat for another delicious meal:

• Refrigerator – Store the steak, pico de gallo, and base in separate airtight containers in the refrigerator for up to 3 days.
• Reheating – Reheat the steak gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out. Warm the base separately, and top with fresh pico de gallo before serving.

Tips for Perfect Steak Fajita Bowls

Here are some helpful tips to ensure your fajita bowls turn out amazing every time:

• Choose the Right Steak – Flank, skirt, or sirloin steak works best for this recipe. Make sure it’s well-marbled for optimal flavor and tenderness.
• Marinate for Flavor – Allow the steak to marinate for at least 15-20 minutes, or up to 2 hours for a deeper flavor.
• Don’t Overcook the Steak – Use a meat thermometer to cook the steak to your desired level of doneness. Overcooked steak can become tough and chewy.
• Customize the Bowl – Feel free to add your favorite toppings, such as grilled peppers, jalapeños, or shredded lettuce, to make it your own.
• Make it Ahead – Prep the pico de gallo and creamy base in advance to save time during busy evenings.

Save this recipe to revisit anytime you’re craving a bold, hearty meal that’s packed with flavor!

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