These Steak Fajita Bowls with Pico de Gallo are a vibrant and delicious combination of smoky grilled steak, fresh and zesty pico de gallo, and a creamy cilantro sauce. Perfect for a weeknight meal or a gathering, this dish brings bold flavors together in a simple, customizable bowl.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, this recipe is perfect for busy days.
- Fresh and healthy: Packed with fresh vegetables, lean protein, and wholesome ingredients.
- Customizable: Swap in your favorite toppings or adjust the spice level to suit your tastes.
- Perfect for meal prep: These bowls reheat beautifully, making them a great make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
- 1 pound boneless, skinless beef (such as sirloin or flank steak), cut into 1-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pico de Gallo:
- 1 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt and pepper to taste
For the Cilantro Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowls:
- 1 cup cooked rice
Directions
- Grill the Steak:
- Preheat your grill to medium-high heat.
- In a small bowl, combine chili powder, cumin, salt, and black pepper. Rub the mixture over the steak strips.
- Grill for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and let rest for a few minutes.
- Prepare the Pico de Gallo:
- In a medium-sized bowl, combine the diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt and pepper. Toss to combine and set aside.
- Make the Cilantro Sauce:
- In a small bowl, whisk together mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and black pepper until smooth.
- Assemble the Bowls:
- Layer cooked rice into the bottom of each bowl.
- Top with grilled steak, a generous scoop of pico de gallo, and a drizzle of cilantro sauce.
Servings and Timing
- Servings: 4 bowls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Vegetarian option: Replace steak with grilled portobello mushrooms or tofu.
- Grain alternative: Swap rice for quinoa, cauliflower rice, or a bed of greens.
- Extra toppings: Add avocado slices, shredded cheese, black beans, or corn for additional flavor and texture.
- Low-carb version: Skip the rice and serve over a fresh salad base.
Storage/Reheating
- Storage: Store leftovers in separate airtight containers for up to 3 days in the refrigerator.
- Reheating: Warm the steak and rice in the microwave or on the stovetop, and assemble fresh bowls when ready to eat. Keep the pico de gallo and cilantro sauce chilled until serving.
FAQs
1. Can I use a different cut of steak?
Yes, flank steak or skirt steak are excellent alternatives, but adjust cooking times accordingly.
2. Is the jalapeño necessary in the pico de gallo?
No, you can omit it or replace it with a milder pepper for less heat.
3. Can I make this dairy-free?
Yes, use a dairy-free mayonnaise or a plain vegan yogurt for the cilantro sauce.
4. How can I make this dish spicier?
Add extra jalapeño or a pinch of cayenne pepper to the steak seasoning.
5. Can I prepare this recipe ahead of time?
Absolutely! Grill the steak and prepare the toppings in advance. Assemble the bowls just before serving.
6. What other proteins work in this recipe?
Chicken, shrimp, or even grilled tempeh are great substitutes for the steak.
7. How do I cook the steak without a grill?
Use a grill pan or skillet on the stovetop. Cook over medium-high heat, following the same timing instructions.
8. What type of rice works best?
White rice, brown rice, or cilantro lime rice all work well.
9. Can I freeze leftovers?
While the steak and rice freeze well, avoid freezing the pico de gallo and cilantro sauce.
10. What drinks pair well with this dish?
Try a refreshing limeade, margarita, or iced tea to complement the bold flavors.
Conclusion
Steak Fajita Bowls with Pico de Gallo are a crowd-pleasing meal that’s as delicious as it is versatile. Whether you’re looking for a quick dinner, meal prep solution, or a dish to impress your guests, this recipe checks all the boxes. Customize it to suit your taste, and enjoy the satisfying mix of smoky, tangy, and creamy flavors in every bite.
Print
Steak Fajita Bowls with Pico de Gall
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Savor the bold flavors of Steak Fajita Bowls with Pico de Gallo, featuring smoky grilled steak, fresh and zesty pico de gallo, and a creamy cilantro sauce. Perfect for a quick weeknight meal or meal prep, these customizable bowls are packed with vibrant flavors and wholesome ingredients.
Ingredients
For the Steak:
- 1 pound boneless beef (sirloin or flank steak), cut into 1-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Pico de Gallo:
- 1 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt and pepper to taste
For the Cilantro Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowls:
- 1 cup cooked rice
Instructions
- Grill the Steak:
- Preheat the grill to medium-high heat.
- Combine chili powder, cumin, salt, and black pepper in a bowl. Rub over steak strips.
- Grill for 2-3 minutes per side or until desired doneness. Let rest before serving.
- Prepare the Pico de Gallo:
- Mix tomatoes, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a bowl. Set aside.
- Make the Cilantro Sauce:
- Whisk mayonnaise, cilantro, lime juice, garlic, salt, and pepper in a small bowl until smooth.
- Assemble the Bowls:
- Layer rice in each bowl. Top with grilled steak, pico de gallo, and a drizzle of cilantro sauce.
Notes
- For a vegetarian version, substitute steak with grilled tofu or portobello mushrooms.
- Adjust spice levels in the steak seasoning and pico de gallo to taste.
- Great for meal prep—store ingredients separately and assemble fresh bowls as needed.
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