Sirloin Steak Fajita Bowls

Sirloin Steak Fajita Bowls bring the sizzle of National Fajita Day to a lighter, bowl-style format. Petite sirloin marinates in lime, garlic, and cumin, then sears hot and fast for a deeply charred crust before resting and slicing thin. Cilantro-lime rice, charred peppers and onions, black beans, and roasted corn round out the bowl for a build that's fresh and filling. Pre's grass-fed sirloin keeps protein lean without sacrificing flavor, making this a fajita night that holds up as a weeknight dinner.

Total Time: 1 hour 10 minutes

Servings: 4

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Steak Fajita Bowls Ingredients

Cilantro Lime Rice

• 2 cups cooked rice

• 2 tablespoons chopped fresh cilantro

• Juice of 1 lime

Fajita Bowls

• 1 10-ounce Pre petite sirloin steak, blotted dry with paper towel, cut across the grain into ½-inch strips

• 1 teaspoon kosher salt

• Zest of 1 lime (after zesting, cut lime in half and reserve for juicing)

• 2 teaspoons cumin

• 2 teaspoons dried oregano

• 2 cloves of garlic, minced

• 1 tablespoon plus 2 teaspoons olive oil, divided

• ½ green bell pepper, sliced into thin strips

• ½ red bell pepper, sliced into thin strips

• ½ yellow bell pepper, sliced into thin strips

• 1 sweet onion, halved and thinly sliced

• ½ cup canned black beans, rinsed and drained on paper towel

For Serving

• Flour or corn tortillas, or tortilla chips

• Diced avocado

• Pico de gallo

• Fresh cilantro