Go Back
+ servings
Grilled Chipotle Steak Fajita Rice Bowl l SimplyScratch.com #chipotle #grilledsteak #grilled #steak #fajita #rice #bowl #dinner #easy #recipe

Grilled Chipotle Steak Fajita Rice Bowl

Print Recipe
In this satisfyingly delicious Grilled Chipotle Steak Fajita Rice Bowl, perfectly seasoned steak is grilled and sliced and tops brown rice with caramelized fajitas vegetables, charred corn, pinto beans and a plethora of toppings. 
Course Mains & Entrees
Cuisine Tex Mex
Keyword bowl, chipotle, fajita, rice, steak
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 servings
Calories 426
Author Laurie McNamara

Ingredients

FOR THE STEAK:

  • 2 pounds skirt steak or flank steak
  • 2 teaspoons olive oil
  • tablespoons fajita seasoning
  • 1 teaspoon chipotle powder
  • 1 teaspoon dried cilantro
  • 1 large lime juiced

FOR THE FAJITA VEGETABLES:

  • olive oil spray
  • 1 large red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • kosher salt

FOR THE RICE BOWLS:

  • 3 cups cooked brown rice see notes
  • cups corn charred, see notes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup tomatoes
  • jalapeños sliced, for serving

Instructions

  • Meanwhile, in a small bowl, combine the fajita seasoning with the chipotle powder and dried cilantro.
  • Next toss the steak in 2 teaspoons olive oil, the spice mixture and the juice of 1/2 a lime. Let this marinate on the counter for 30 minutes. Then Preheat your grill to 450-500℉ (or 230-260℃).
  • Then, spray a large 10-inch skillet with olive oil spray and heat on high. Once hot add in the peppers and onion with a couple pinches of kosher salt. Spray with olive oil again and cook until tender and charred in spots, only stirring ocassionally.
  • Once your grill is preheated, place the steak onto the hot grates. Close the lid and grill for 5 minutes. Flip and repeat for 4 to 5 more minutes.
  • Transfer the steak to a cutting board, tent with foil and let rest for 8 minutes before slicing.
  • Spoon rice into bowls and top with slices of steak, fajita vegetables, corn, pinto beans, tomatoes, jalapeños, avocado salsa, greek yogurt, hot sauce and cilantro.

Notes

*I toss my cooked rice with lime zest, juice of 1/2 a lime and minced cilantro. This is of course optional.
**Place fresh or thawed (if frozen) corn into a hot skillet and stirr ocassionally until charred in spots.

Nutrition

Serving: 1bowl | Calories: 426kcal | Carbohydrates: 40g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 111mg | Potassium: 831mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1183IU | Vitamin C: 52mg | Calcium: 94mg | Iron: 5mg