Description
These Fajita Steak Burrito Bowls are a flavorful and vibrant meal combining marinated skirt steak, sautéed peppers and onions, protein-packed quinoa, fresh avocado, corn, and crisp lettuce. Topped with a zesty chimichurri sauce, this dish offers a perfect balance of smoky, tangy, and fresh flavors, ideal for a wholesome lunch or dinner that’s easy to prepare and satisfying to eat.
Ingredients
Scale
Steak and Marinade
- 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
Vegetables and Sides
- 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
Instructions
- Make chimichurri sauce: In a food processor, combine fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth and set aside half of the mixture for topping.
- Marinate steak: Place the skirt steak in a large ziplock bag with half the chimichurri sauce. Seal and massage to coat the steak evenly. Let it marinate briefly while preparing other ingredients.
- Cook quinoa: In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and keep warm.
- Cook steak: Heat a large skillet over medium-high heat. Remove steak from marinade and cook for 5 minutes on each side until nicely seared and cooked to desired doneness. Remove from pan and let rest for 5 minutes before slicing thinly against the grain.
- Sauté vegetables: Add 1 tablespoon olive oil to the same skillet used for steak. Immediately add sliced red onion and bell peppers. Sauté on medium-high heat for 5 minutes until tender-crisp and slightly caramelized.
- Assemble bowls: Divide 1/2 cup quinoa into each bowl, then add 1 cup sliced green leaf lettuce. Top with half an avocado, corn kernels, sliced fajita steak, and sautéed peppers and onions. Drizzle with the reserved chimichurri sauce and optionally add salsa. Serve immediately.
Notes
- For extra flavor, marinate the steak for at least 30 minutes or up to 2 hours before cooking.
- Quinoa can be swapped with brown rice or cauliflower rice for variation.
- If you prefer less heat, reduce or omit the red pepper flakes in the chimichurri sauce.
- Leftover steak can be stored for up to 3 days and reheated for quick meals.
- Use fresh herbs for the chimichurri for the best vibrant taste.
