The sizzling cast iron platter at a restaurant is mostly theater, and we would rather have the bowl. The idea behind it is right, though: high heat, charred peppers and onions, thin-sliced beef with a proper crust. The bowl format makes all of that accessible on a weeknight without needing to warm tortillas or worry about assembly. Cilantro-lime rice at the base, steak and charred vegetables on top. Whatever combination of sour cream, guacamole, and pico de gallo you want to pile on.
Flank steak sliced thin against the grain is the cut for this. Searing in small batches over screaming-hot cast iron is how you get char instead of steam. The chili powder and cumin rub only needs ten minutes to do its job. The cilantro-lime rice is a small but worthwhile step: just lime juice and fresh cilantro stirred into cooked white rice. This recipe scales up easily for a crowd. Everything except the rice holds well in a low oven for twenty minutes if you are staggering a meal.
Marinate the Steak with Lime and Spices
Season the sliced steak with chili powder, cumin, garlic powder, salt, pepper, and half the lime juice. Let sit for 10 minutes. This quick marinade seasons the steak all the way through and the lime juice tenderizes the meat slightly.
Sear the Steak Over High Heat
Heat oil in a large cast iron skillet over high heat until smoking. Sear the steak in batches for 2 to 3 minutes per batch, getting a hard char. Do not stir constantly. High heat and small batches are essential. The steak needs to sear in the pan, not steam in a crowd. Remove and set aside.
Char the Peppers and Onions
Add remaining oil to the skillet. Cook the peppers and onion over high heat for 4 to 5 minutes, stirring occasionally, until charred and slightly softened. Return the steak to the skillet and toss briefly to combine. Divide cilantro-lime rice among bowls. Top with the steak and fajita vegetables. Serve with sour cream, guacamole, and pico de gallo.
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Cast Iron Steak Fajita Bowl
- Total Time: 30 minutes
- Yield: 4 servings
Description
Everything you love about sizzling-platter restaurant fajitas, piled into a bowl over cilantro-lime rice. Thin-sliced flank steak seared hard in a cast iron skillet with charred peppers and onions, finished with a squeeze of lime and served with all the usual suspects — sour cream, guacamole, pico de gallo. The bowl format means you get every component in every bite.
Ingredients
- 1 1/2 lbs flank steak, sliced thin against the grain
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 2 limes, divided
- 3 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup pico de gallo
Instructions
- Season the sliced steak with chili powder, cumin, garlic powder, salt, pepper, and half the lime juice. Let sit 10 minutes.
- Stir cilantro and remaining lime juice into the cooked rice. Set aside.
- Heat 1 tablespoon oil in a large cast iron skillet over high heat until smoking. Sear the steak in batches for 2 to 3 minutes per batch, getting a hard char. Do not stir constantly. Remove and set aside.
- Add remaining oil to the skillet. Cook the peppers and onion over high heat for 4 to 5 minutes, stirring occasionally, until charred and slightly softened.
- Return the steak to the skillet with the vegetables and toss briefly to combine.
- Divide cilantro-lime rice among 4 bowls. Top with the steak and fajita vegetables.
- Serve with sour cream, guacamole, and pico de gallo.
Notes
- High heat and small batches are essential — the steak needs to sear in the pan, not steam in a crowd.
- Flank steak must be sliced thin against the grain. Cut with the grain and you will be chewing each piece for an hour.
- The cilantro-lime rice is a small extra step, but it’s the difference between a skillet dump and an actual composed bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4
- Sodium: 750
- Fat: 20
- Carbohydrates: 44
- Fiber: 4
- Protein: 40
- Cholesterol: 105
Frequently Asked Questions
Can I use a different cut of beef?
Skirt steak is a great alternative to flank steak. Both cuts need to be sliced thin against the grain. Avoid thick cuts like ribeye for this recipe.
How do I know which way the grain runs?
Look at the steak and you will see lines running in one direction. Those are the muscle fibers. Slice perpendicular to those lines, not parallel. This shortens the fibers and makes the meat tender.
Can I make this bowl with chicken?
Yes. Use sliced chicken breast or thighs and cook the same way. The marinade and cooking method work for both.
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