Steak Fajita Meal Prep Bowls
Recipe by @theextraandordinary
Upgrade your weekly meal prep with juicy, perfectly seared steak tips tossed in zesty lime and bold fajita spices. Paired with roasted, caramelized bell peppers and onions, and served over a bed of vibrant cilantro-lime rice, these bowls bring restaurant-quality flavor straight to your fridge. Finished with sweet corn, sharp cheddar, and a squeeze of fresh lime, it’s a wholesome, satisfying, and flavor-packed lunch or dinner that’s ready to grab and go!
Ingredients
- 2 lbs steak tips
- 4 bell peppers (2 red, 2 green)
- 1 red onion
- 1 avocado
- 3 Limes: 2 for juice and 1 for wedges
- 1 bunch Fresh cilantro: Handful for rice and extra for garnish
- 1 1/4 cups Shredded cheddar cheese: 1/4 cup per bowl
- 1 cup Uncooked white rice
- 1.5 packets Siete Beef Fajita Seasoning
- 1 can Corn
- 1/2 cup Avocado oil: Roughly 1/4 cup for marinade and 1/4 cup for tossing/searing
- 2 tsp Table salt
- 1 tsp Garlic powder
- 2–3 tbsp Maldon flaky sea salt: For finishing steak and vegetables
Instructions
Marinate the steak: In a bowl, whisk together 1/4 cup avocado oil, the juice of 1 lime, and 1 packet of Siete Beef Fajita Seasoning. Add 2 lbs of steak tips, toss to coat thoroughly, and let marinate for at least 20–30 minutes. Prep the vegetables: Slice 1 red onion into thick slices and 2 red and 2 green bell peppers into strips. Toss them with a drizzle of avocado oil and the remaining 1/2 packet of Siete Beef Fajita Seasoning until evenly coated. Cook the rice: Prepare 1 cup of uncooked white rice according to the package instructions. Once finished, fluff the rice and mix in 2 tsp table salt, 1 tsp garlic powder, the juice of 1/2 lime, and a handful of chopped fresh cilantro. Roast the vegetables: Preheat your oven to 400°F. Spread the seasoned peppers and onions onto a sheet pan and roast for 20 minutes. Finish with a light sprinkle of ~1 tsp Maldon flaky salt. Sear the steak: Heat a cast-iron pan over medium-high heat with a drizzle of avocado oil. Cook the steak tips for about 4 minutes per side (for medium-rare). Remove the meat from the pan and let it rest under foil. Slice and season steak: Slice the rested steak into 1.5-inch strips. Sprinkle 1–2 tbsp of Maldon flaky salt over the slices to ensure every piece is seasoned. Assemble the bowls: Evenly divide the cilantro lime rice, roasted vegetables, and sliced steak into 5 containers. Add toppings: Top each bowl with a few spoonfuls of canned corn, 1/4 cup shredded cheddar cheese, and an extra garnish of fresh cilantro. Place 2 lime wedges in each container. Store and serve: Store the containers in the fridge. When ready to eat, reheat the bowl and top with 1/4 of a fresh avocado and a squeeze of the lime wedges.
Main Products
Certified Angus Sirloin Tip Strips 2-3 Count (Avg. 1lb)
Bell Peppers Red (Avg. 0.65lb)
Bell Peppers Green (Avg. 0.65lb)
Onions Red (Avg. 0.75lb)
Avocadoes Hass
Limes
Herb Cilantro
Food Club Shredded Cheese - Sharp Cheddar
Minute Instant Enriched Long Grain White Rice
Siete Beef Fajita Seasoning
Food Club Crisp Sweet Whole Kernel Corn
Pantry Products
Chosen Foods 100% Avocado Oil
Food Club Salt
McCormick Garlic Powder
Maldon Sea Salt Flakes