Name: Fajita Steak Burrito Bowls Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1 lb. 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 olive oil (for sautéing); 1 red onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell 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: salsa for topping

If you’re craving a vibrant, flavorful meal that brings the zesty spirit of Tex-Mex straight to your table, this Fajita Steak Burrito Bowls Recipe is an absolute game changer. Packed with marinated skirt steak, colorful sautéed peppers, and wholesome quinoa, it’s a satisfying bowl that’s both hearty and refreshingly balanced.

Why You Should Make This Recipe

Bold, vibrant flavors: The chimichurri marinade infuses the steak with herbal brightness and a touch of spice that wakes up your taste buds.
Nutritious and balanced: With quinoa, fresh veggies, and avocado, this bowl delivers fiber, protein, and healthy fats all in one.
Quick to prepare: From marinade to plate, the entire dish comes together in just over half an hour — perfect for busy weeknights.
Customizable and fresh: You control the spice, add your favorite toppings, and enjoy endless variations to keep every bite exciting.

This image shows a black pan filled with two main parts. On the left, there is a mix of cooked vegetables including long strips of green bell peppers, yellow bell peppers, red bell peppers, and onions with a slightly shiny texture, seasoned and cooked to a tender state. On the right side, there are several slices of cooked steak layered close together, showing a brown crust outside and a pinkish inside, garnished with small green cilantro leaves. A half lime with a bright green interior is placed near the center on top of the vegetables and meat. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Fajita Steak Burrito Bowls, Tex-Mex Steak Bowls, Healthy Fajita Bowls, Easy Steak Burrito Bowls, Vegetarian Options for Burrito Bowls

Ingredients & Substitutions

Each ingredient in this Fajita Steak Burrito Bowls Recipe is carefully chosen to build layers of flavor, color, and texture. The skirt steak is tender and perfect for quick searing, while the fresh herbs in the chimichurri give it an unmistakable zest. Quinoa acts as a wholesome base, and the trio of peppers adds satisfying crunch and sweetness.

Flat lay of fresh cilantro and oregano sprigs, a whole garlic clove, bright red, yellow, and green bell pepper slices, thinly sliced red onion rings, ripe avocado halves with creamy green flesh, golden corn kernels, a juicy skirt steak with grill marks, and a small bowl of chimichurri sauce vibrant with red pepper flakes and smoked paprika, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fajita Steak Burrito Bowls, Tex-Mex Steak Bowls, Healthy Fajita Bowls, Easy Steak Burrito Bowls, Vegetarian Options for Burrito Bowls

Skirt steak: A flavorful, lean cut ideal for fast cooking and easy slicing; flank steak can be used instead.
Fresh cilantro and oregano: These herbs provide a fresh, aromatic pop that brightens the chimichurri sauce.
Smoked paprika and red pepper flakes: Offer smoky depth and just enough heat to make the dish exciting.

Quinoa: A gluten-free grain that is nutty and fluffy; brown rice or cauliflower rice also work well.
Bell peppers and red onions: Bring sweetness and color; feel free to swap with poblano peppers or even mushrooms.
Avocados: Creamy richness that balances the spices and adds healthy fats.

Corn kernels: Adds pops of natural sweetness and texture contrast—fresh or frozen corn can be substituted.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Fajita Steak Burrito Bowls Recipe

Step 1: Make the Chimichurri Marinade

Start by tossing fresh cilantro, oregano, garlic, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and lime juice in a food processor until silky smooth. This bright, herbaceous marinade is the secret behind the fajita steak’s ridiculously delicious flavor.

Step 2: Marinate and Cook the Skirt Steak

Place the skirt steak in a large ziplock bag and pour in half of the chimichurri sauce, massaging it around so every inch is coated. While the steak marinates briefly, bring water and quinoa to a boil, then simmer until the quinoa is tender and fluffy. Next, sear the steak in a hot skillet for 5 minutes per side to lock in those robust flavors, then let it rest before slicing thinly against the grain.

Step 3: Sauté the Peppers and Onions

Using the same skillet to keep the steak’s smoky flavor, heat some olive oil and toss in sliced red onion and a colorful blend of red, yellow, and green bell peppers. Sauté them quickly over medium-high heat until they soften slightly but still hold their vibrant color and crunchy texture.

Step 4: Assemble Your Burrito Bowls

In each bowl, start with a hearty base of quinoa and crisp green leaf lettuce. Layer on tender slices of steak, sautéed peppers and onions, sweet corn, and creamy avocado slices. Drizzle the remaining chimichurri or top with fresh salsa to add even more zest. Serve immediately and enjoy the perfect harmony of textures and flavors!

How to Serve Fajita Steak Burrito Bowls Recipe

A white bowl is filled with layers starting from a base of fluffy, light-colored grains. On top, there are chunks of grilled meat with a slightly charred texture, and bright yellow corn kernels scattered beside it. Next to the corn, there are thin slices of fresh green avocado, smooth and creamy looking. Bright green jalapeño slices sit on the meat and among the toppings, adding a shiny surface. There are bits of fresh green herbs sprinkled all over, with some pieces of red and green cooked vegetables near the edge. The bowl is placed on a white marbled surface, with another similar bowl blurred in the background, and some fresh avocado halves and salsa visible behind. The photo is taken with an iphone --ar 2:3 --v 7 - Fajita Steak Burrito Bowls, Tex-Mex Steak Bowls, Healthy Fajita Bowls, Easy Steak Burrito Bowls, Vegetarian Options for Burrito Bowls

Garnishes

Some light garnishes can elevate this bowl to next-level deliciousness! Fresh lime wedges, a sprinkle of chopped cilantro, or a dollop of sour cream or Greek yogurt bring creaminess and brightness. If you love a little heat, don’t forget extra red pepper flakes or a splash of your favorite hot sauce.

Side Dishes

Complement your Fajita Steak Burrito Bowls Recipe with simple sides like warm corn tortillas for scooping, a side of refried beans, or a crisp Mexican cabbage slaw. A fresh, tangy cucumber salad also pairs beautifully to keep the meal light and refreshing.

Creative Ways to Present

For a fun twist, fill small mason jars for an on-the-go lunch or create a beautiful layered parfait effect in clear bowls. You can even serve everything family-style on a large platter and let everyone build their own bowls—it’s interactive, casual, and perfect for gatherings!

Make Ahead and Storage

Storing Leftovers

Pack any leftover components separately when possible—steak slices, quinoa, sautéed veggies, avocado slices, and sauces. Store them in airtight containers in the fridge for up to 3 days to keep everything fresh and flavorful.

Freezing

This recipe can be partially frozen: the cooked steak and sautéed peppers freeze well, but keep fresh items like avocado and lettuce out until serving. Freeze steak and peppers in freezer-safe containers for up to 2 months for quick meals later.

Reheating

Reheat steak and sautéed veggies gently in a skillet or microwave on low heat to avoid drying out the meat. Add fresh avocado, lettuce, and any cold toppings after reheating to maintain that fresh, vibrant texture.

FAQs

Can I use a different cut of steak in this recipe?

Absolutely! While skirt steak is ideal for fajitas due to its flavor and texture, flank steak or sirloin can be good alternatives. Just be sure to slice thinly against the grain to keep the meat tender.
Is quinoa necessary, or can I use another grain?

Quinoa adds a lovely nuttiness and boosts the protein content, but you can easily swap it with brown rice, white rice, or even cauliflower rice if you want to keep it low-carb.

How spicy is the Fajita Steak Burrito Bowls Recipe?

The heat mainly comes from red pepper flakes, which you can adjust according to your taste. You can easily omit or reduce them for a milder dish, or add more if you like it fiery!
Can I prepare parts of this recipe in advance?

Yes! The chimichurri sauce can be made a day ahead to let flavors develop. You can also cook the quinoa and marinate the steak in advance, then quickly sauté and assemble when ready to eat.

Final Thoughts

This Fajita Steak Burrito Bowls Recipe truly brings together a beautiful balance of flavors, textures, and colors that’s perfect for both casual dinners and impressing guests. Once you try it, it’ll become one of your go-to meals for a quick, delicious dinner that feels like a celebration in every bite. Go ahead and whip up a batch—you deserve this flavorful feast!

Fajita Steak Burrito Bowls Recipe