Grilled Steak Fajita Bowls with Chimichurri

Juicy grilled sirloin steak, sweet peppers, and an herby fresh chimichurri sauce make for the ultimate summer steak fajita bowls.

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When in doubt, put your summer dinner on the grill then throw it in a bowl!

Words to live by, and trust me, I’m at the point of summer where I’m trying to squeeze every bit of it into my life and these bowls are definitely helping the cause.

In all their steak fajita and fresh chimichurri glory.

This isn’t your average mess of fajitas, because hello, we’re putting it into easy-peasy bowl form and cordially extending an invite to homemade chimichurri sauce which makes for nothing less than an explosion of flavors.

And YES, you absolutely can meal prep the heck outta these bowls and I strongly recommend it.

These Fajita Bowls Feature…

• Smoky grilled sirloin steak, sweet peppers, and onion
• A base of warm white or brown rice
• Fresh and herbaceous chimichurri sauce
• Lots of fajita toppings including tortilla chips, black beans, avocado, tomato, and fresh lime

Making the Fajita Bowls

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Shallot
• Garlic
• Red pepper flakes
• White wine vinegar
• Olive oil
• Parsley
• Basil
• Steak
• Sweet peppers
• Yellow onion
• Rice
• Fajita toppings

Choosing Your Steak

I recommend using a top sirloin or round steak for these bowls. These are both fairly affordable cuts of meat and cook up super tender and juicy when grilled.

Temperature Cooking Guide

Use this temperature chart to determine when to pull your steak off the heat for your desired level of doneness. Always use a kitchen thermometer to test the internal temperature.

• Medium-rare – 130-135F
• Medium – 140-145F
• Medium-well – 150-155F
• Well-done – 160-165F.

Tips for Perfect Fajita Bowls

1. Prep bowl components before grilling – make the chimichurri and prep all your bowl components before grilling so everything is ready to go immediately once the steak and vegetables are grilled.
2. Bring steak to room temperature – 30 minutes on the counter will bring the steak to room temp. This step will ensure that the steak cooks evenly throughout.
3. Preheat grill – make sure the grill is properly preheated to 400F before adding your steaks.
4. Use a kitchen thermometer – a kitchen thermometer is SO helpful for knowing when to take your steaks off. See the temp guide above for specific instructions on cooking steak to your temperature preference.
5. Rest steak before serving – allowing the steak to rest will keep all the juices locked inside for when you go to slice it.
6. Slice steak against the grain – this is essential for texture. Slicing against the grain shortens the fibers in the steak making it tender and easy to chew.
7. Grill peppers and onions separately – these will only take a few minutes to cook so I like to cook them separately from the steak so you’re not handling too much all at once on the grill.

Recipe Variations

Try these ideas for a different twist on these bowls.

• Make it into actual fajitas – skip the rice base and build these fajitas into warmed corn or flour tortillas instead.
• Use another protein – try boneless chicken breasts or thighs in place of the steak. Be aware that cook time will vary.
• Adjust heat level in chimichurri – you can skip the red pepper flakes for a mild flavor or start with 1/2 teaspoon and work your way up to taste.
• Grill more veggies – try grilling mushrooms, zucchini, or summer squash alongside peppers.

Topping Suggestions

You can use my suggested toppings in the recipe or feel free to try these other options!

• Doritos or fritos
• Sour cream, salsa, or guacamole
• Shredded cheese
• Corn
• Shredded lettuce

Meal Prep Instructions

Assemble the rice, cooked steak/peppers/onions in meal prep containers and prep any toppings separately. Store chimichurri sauce separately as well. These components store well in refrigerator up to 6 days.

When ready to serve, reheat rice/meat mixture, top with toppings, and drizzle with chimichurri sauce.

It’s the pop of tangy, herby chimichurri drizzled on top of these steak bowls that really seals the flavor deal! It feels like an elevated fajita experience, but it’ll be our little secret it was actually so easy to pull together.

And with that, I’m diving back into my bowl, bye.

More big loaded bowls to make next!

• Blackened Shrimp Taco Bowls
• Grilled Chicken Spring Roll Bowls
• Chicken Fajita Rice Bowls

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!