Fajita Bowl
Course Type: Entree, Salad

Cherubs® Steak Fajita Bowl

  • 45 Minutes
Fajita Bowl

Everything you love about fajitas — in a bowl.

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Cherubs® Steak Fajita Bowl
  • 1 lb. skirt or flank steak
  • 2½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 1½ teaspoons kosher salt
  • 2 limes, zested and juiced
  • 3 tablespoons + 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 2 cups cooked long grain rice
  • 2 ears of corn, cooked and kernels cut off
  • 2 cups sliced mixed peppers
  • 1 large onion, sliced
  • 1 cup canned black beans, rinsed
  • 4 cups NatureSweet Cherubs® tomatoes
  • 2 avocados, pitted and sliced
  • 1 cup of chopped cilantro
  • Fresh limes , cut into wedges

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Grilled Steak
  1. In a bowl or plastic bag, combine steak, cumin, chili powder, salt, lime zest and lime juice, 3 tablespoons olive oil, and soy sauce. Marinate for 30 minutes to 4 hours, turning occasionally.
  2. Prep a grill or grill pan with olive oil. Remove the steak from the b owl and discard the marinade.
  3. Grill the steak 4 - 6 minutes per side to an internal temperature of 140 degrees for medium.
  4. Remove the steak from the grill and allow to rest for 10 minutes. Slice against the grain into ½ - inch strips and set aside.
  1. Add 1 tablespoon of oil to the same pan you used to grill the steak. If using a grill, brush with oil.
  2. Add the peppers. Cook, stirring occasionally, for 4 minutes.
  3. Remove from heat and set aside.
  1. Place the cooked rice in a large serving bowl. Squeeze lime juice over the rice and add half of the chopped cilantro.
  2. Arrange sliced steak, cooked corn, peppers, onion, black beans, tomatoes, and sliced avocado separately on top of the rice.
  3. Top with remaining cilantro and garnish with lime wedges.