Steak Fajita Bowls with Chimichurri Sauce is an easy gluten free 30 minute meal that gives you that just off the grill flavor right on your stove top. It’s on the table before you can say “where’s the charcoal?”
Serve fajitas for dinner and the family will fall over each other trying to be first to the table.
Tender chunks of sirloin cook up in the time it takes you to find your tongs, along with multi-color sweet peppers, and purple onions that just need to be kissed with a high heat to make them glossy and delicious. It’s all served up with a bright green chimichurri sauce over hot steaming jasmine rice. The aroma from the cast iron skillet is a call that cannot be ignored.
When it comes to grilling I’m a purist, and I love the flavor that comes from searing food over screaming hot heat, whether it’s outside over charcoal, under the broiler, or in a stovetop grill pan. In this dish the zesty chimichurri sauce takes over from there and contributes tons of tangy herbaceous flavor. But full disclosure, the first time I made this my husband felt that the steak needed something more, so if you’re the type that likes more flavor infused into your meat, I’ve included a dry fajita spice rub in the instructions. Feel free to leave it out if you’re a purist like me.
For these steak fajita bowls I recommend picking up as many different colored peppers are you can find. They stay crisp and bright after the high heat saute, and really give this dish that fiesta vibe.
Did you know these interesting bell pepper facts?
- Multi-colored supermarket bell peppers are the same variety, they’re just at different stages of ripeness, going from green to yellow, then orange, and finally, fully ripe red!
- Different colored peppers do have different flavors…the green are the least sweet, and have a slightly bitter flavor, while the reds are the sweetest as the sugars develop during the ripening process.
- Red bell peppers are the healthiest, with tons of vitamin C and beta carotene.
- Green peppers are cheaper in the supermarket because they are picked earlier, therefore they’re quicker (and cheaper!) to produce.
- You might also come across purple or ‘chocolate’ peppers, which are heirloom varieties.
Also try ~
- Easy Sausage and Peppers Recipe ~ on of my all time favorite comfort meals!
- Steak Fajita Skewers with Cilantro Pesto ~ another fun twist on fajitas.
- Stuffed Bell Peppers with Picadillo ~ a south of the border recipe with tons of flavor.
- Quick Pickled Jalapeños ~ pickling tames their heat and brings out the flavor.
- Super Easy Hot Pepper Jelly ~ a reader favorite.
Make these steak fajita bowls your own ~
- Make it with chicken or shrimp.
- Make it traditional ~ serve this over warmed flour tortillas.
- Make it on the outdoor grill ~ you’ll need a grill pan or plancha. so your ingredients don’t fall through the grates.
- Make it with another base like quinoa, couscous, or even black beans.
- Make it low carb ~ serve it over greens, the chimichurri makes a great dressing.
- Make it with hatch chiles in season. Treat them just as you would sweet bell peppers.
- Make it less spicy ~ leave out the hot peppers.
- Make it vegan ~ grill up some firm tofu instead of steak.
- Make it over the top ~ garnish with shredded cheese, sour cream and guacamole
Steak Fajita Bowls with Chimichurri Sauce
- 1 cup chimichurri sauce, find recipe here
easy fajita spice rub
- Toss the spice mix together and rub it into the sliced steak. You can use the meat immediately, or marinate for an hour in the refrigerator…put in a zip lock baggie, or wrap in plastic.
- Heat a grill pan, griddle, or cast iron skillet on high until very hot. Stir fry the steak for a couple of minutes until it gets some nice charring. Do this in 2 batches if your pan is small. Remove to a plate.
- Add enough olive oil to lightly coat the pan and add the onions. Stir fry until they just start to soften, about 2-3 minutes, scraping up any browned bits from the bottom of the pan. Remove to the same plate with the meat.
- Add the peppers to the pan and stir fry just until they start to soften, stirring almost constantly.
- Add the meat and onions back to the pan and heat everything through. I like them as is, but if you want a little sauce, hit the hot pan with a splash of water and stir well.
- Divide the rice between 4 bowls and top with some of the chimichurri sauce. Spoon the fajitas onto the rice and drizzle with more sauce. Serve garnished with fresh cilantro, and lime wedges.