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If you’re craving bold, fresh flavors with minimal fuss, these Grilled Fajita Steak Bowls are the perfect answer. Tender marinated steak and smoky grilled veggies meet a creamy avocado cilantro dressing, all served over crisp greens for a dinner that’s as satisfying as it is colorful.
With Cinco de Mayo coming up and warm days ahead, this bowl brings all the joy of Mexican flavors in a way that feels light but filling. It’s a little like a steak salad that doesn’t hold back on flavor, featuring juicy peppers, onions, creamy avocado, fresh tomatoes, and pepitas for a fun crunch.
As a nutritionist and foodie, I love meals that offer more than just great taste. This one balances protein, healthy fats, and antioxidants in every bite. Plus, it’s perfect for those nights when you want to throw something on the grill and relax while the magic happens. If you love flavorful, protein-packed meals like this, you’ll also enjoy exploring my other favorite beef recipes.
If you’re already thinking about what else to cook this grilling season, there are plenty of simple, flavorful recipes waiting to inspire you. A quick peek around might just spark your next favorite meal.
Tips for the Best Steak Fajita Bowls
- A drizzle of my BEST Homemade Salsa Ever takes these bowls to the next level.
- Marinate your steak at least overnight for the richest flavor and tenderness.
- Slice the steak against the grain to keep it juicy and easy to enjoy.
- Experiment with different greens like arugula or romaine to switch up the texture.
- Feel free to add extras like grilled corn or black beans. My kids love wrapping theirs in a tortilla with a sprinkle of cheese.
- For a fresh, low-carb base, pair with my Cilantro Lime Cauliflower Rice.
- Need a quick rice side? My 10-Minute Easy Rice Hack saves the day.
Whether you’re firing up the grill for a casual dinner or prepping meals ahead, these bowls are packed with fresh, bold flavors and simple ingredients that never disappoint.
Grilled Fajita Steak Bowls with Avocado Cilantro Dressing
Ingredients
For the steak:
- 2 lbs flank steak
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/4 cup lime juice
- 3 tbsp apple cider vinegar
- 1/2 cup olive oil or avocado oil
- 1/4 cup coconut aminos or GF Tamari soy sauce
For the Bowls:
- 6 cups loose greens,, I use arugula
- 1 green bell peppers
- 1 red bell pepper
- 1 medium white onion
- chopped fresh tomatoes
- 1/2 pepitas, (pumpkin seeds), for garnish
For the dressing:
- 1 avocado
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic
- 1/4 cup lime juice
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 1/2 cup olive oil
- 1 tsp ground cumin
- 1/4 pepitas
- 1/2 cup water
Instructions
- The day before, make the marinade for the steak. Mix together spices. In a separate bowl, whisk together lime juice, vinegar, oil, and coconut aminos (or soy sauce). Add spices to create a sauce. Place steak in large dish or ziploc bag, and pour marinade over the steak. Marinate for at least 24 hours for best results.
- The next day, heat up your grill. Grill steak for 5-8 minutes per side depending on thickness and preference for doneness. Brush peppers and onions with oil, and grill 5 minutes per side.
- While steak and vegetables are grilling, prepare your salad dressing. Place all ingredients into a food processor or blender. Pulse until smooth adding additional water if needed.
- Prepare your bowls. Line individual bowls or one large bowl with greens. Top with vegetables, steak, tomatoes, steak, extra pepitas, and dressing. Toss to combine.
Finally leaving a comment because we’ve used this marinade so many times over the past two years and it instantly made its way into our regular rotation. So I have never actually made this full recipe, BUT my family uses this steak marinade repeatedly. I have some stomach issues and try to eat healthy and was looking to make some homemade burrito bowls like Chipotle. This steak marinade is the most delicious thing I’ve ever tasted, and everyone agrees. Great for my husband and I to make and have some leftovers, and great to make when we go to my parents and we all cook. I am picky with leftovers and this is always still so amazing the next day for lunch.
This is so great!! Thank you for your nice feedback, Jill!!
I made the dressing/dip and it was fresh and tangy! But I find myself often skipping your recipes because there is no ‘jump to the recipe’ button at the top of your posts. I love to read your blog but sometimes just want to browse ingredients and I pass yours up because I can’t find the list among the chatter. 🙁
Thank you for the feedback and I am glad you loved the dressing!
This marinate is fantastic! DH kept raving about it and he rarely comments on any meal. He actually asked me if I had more of the marinate (as though it was from a bottle LOL) . So, I’m sure I will be making this often. Next time I’ll make the dressing too – I just didn’t have an avocado on hand when I made it. Thanks for a great recipe!
Hi. This looks amazing and I will definitely try it. The recipe doesn’t show the measurements for the pepitas, only 1/2 for the salad and 1/4 for the dressing. Can you clarify for both if we are to use 1:2 cup and 1/4 cup?
Thanks!
Kathy
Hi Kathy, yes it’s 1/2 cup and 1/4 cup. I’ll edit the recipe. Thank you!
This was awesome! The marinade is amazing. i very rarely write reviews, but the entire family raved about this meal. The kids made fajitas, hubby and I had the salad version. Yum! Thank you!