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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

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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 mins
Cook Time 10 mins
Total Time 50 mins
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
  • 1 (15 ounce) can 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°.
  • 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