Steak Fajita Bowl and Corn Salsa

Imagine sinking your fork into a vibrant Steak Fajita Bowl and Corn Salsa where juicy, charred steak meets sweet, crunchy corn and colorful bell peppers. This Mexican-inspired bowl delivers a perfect harmony of smoky, zesty, and fresh flavors that dance on your palate with every bite. The tender marinated flank steak pairs beautifully with the bright, citrusy corn salsa, creating a restaurant-quality meal right in your kitchen. You’ll learn how to perfectly season and cook your steak, create a vibrant fajita veggie medley, and assemble a bowl that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This Steak Fajita Bowl and Corn Salsa recipe will quickly become your go-to meal for both weeknight dinners and weekend entertaining. The combination of textures is truly outstanding – from the tender, juicy slices of perfectly cooked flank steak to the slight crunch of colorful bell peppers and the fresh pop of corn kernels in every bite. The marinade infuses the meat with incredible flavor, while the fajita vegetables provide a sweet, caramelized complement.

What makes this fajita bowl special is its incredible versatility. Each family member can customize their bowl with their preferred toppings, making it perfect for picky eaters. The entire meal comes together in about 30 minutes of active cooking time, with most components being make-ahead friendly for busy weeknights.

The vibrant colors also make this steak fajita bowl incredibly Instagram-worthy – a feast for the eyes before it becomes a feast for your stomach. The combination of protein, vegetables, and wholesome carbs creates a perfectly balanced meal that will satisfy without weighing you down.

Ingredients List for the Steak Fajita Bowl and Corn Salsa

This recipe brings together fresh, vibrant ingredients that create layers of authentic Mexican-inspired flavors. The marinade tenderizes the steak while the colorful vegetables and zesty corn salsa provide the perfect balance of textures and tastes.

For the Corn Salsa:

• 12 oz corn (grilled, boiled or frozen)
• 1 cup cherry tomatoes (quartered (more if desired))
• 1-2 jalapeños (diced (remove seeds and white membrane))
• 1/2 red onion (diced)
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1/2 cup cilantro (roughly chopped)
• 1/4 teaspoon kosher salt (more to taste)
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon cumin (optional)

For the Steak Marinade:

• 1.5 pound flank steak
• 1/4 cup olive oil
• 1/3 cup fresh lime juice (approx. 2 limes)
• Zest of 2 limes
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon garlic (minced)
• 1 tablespoon soy sauce (use Tamari for gluten-free)
• 1/4 teaspoon kosher salt
• 1-2 tablespoons cilantro (chopped (optional))

For the Fajita Vegetables:

• 2-3 tablespoons chicken broth (more if needed)
• 1 tablespoon garlic (minced)
• 1/2 red onion (sliced)
• 1/2 yellow onion (sliced)
• 3 bell peppers (red, green, orange, sliced)
• 2 tablespoons fajita seasoning
• Additional kosher salt and ground black pepper (to taste)

For Serving:

• Cilantro lime rice
• Cilantro lime sauce
• Homemade guacamole or avocado chunks
• Tomatoes or blender salsa
• Sour cream (regular or dairy-free sour cream)
• Lime wedges
• Fresh cilantro

Pro Tips

For the best Steak Fajita Bowl and Corn Salsa experience, these three techniques will elevate your dish from good to spectacular:

1. Perfect Steak Temperature: For the most tender and juicy flank steak, aim for medium-rare (130-135°F). Always use a meat thermometer for accuracy, and remember that the steak will continue cooking slightly during the 10-minute rest. This resting period is crucial—it allows the juices to redistribute throughout the meat rather than spilling out when you slice it.

2. Deglaze the Pan: The secret to restaurant-quality fajita vegetables is deglazing the pan with chicken broth after cooking the steak. This step captures all those flavorful browned bits (called fond) from the steak and incorporates them into your vegetables, creating a depth of flavor that’s impossible to achieve otherwise.

3. Corn Preparation Method: For the most flavorful corn salsa, use grilled corn when possible. The light char adds a smoky dimension that complements the fajita flavors perfectly. If using frozen corn, quickly toast it in a dry skillet until you see some golden spots to mimic that grilled flavor before mixing it with the other salsa ingredients.

Instructions

Step 1: Make Corn Salsa: Add ingredients to a medium-sized mixing bowl. Stir to combine. Taste and add any additional salt, cilantro or lime juice. (If you want to take this recipe to the next level and make some Cilantro Lime Sauce.

Step 2: Prepare Steak: Pat steak dry with clean paper towels. Season lightly with salt and pepper – pressing the salt and pepper into the meat. Place steak in a large reusable silicone bag or glass baking dish and set aside.

Step 3: Marinate Steak: Add olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt and fresh cilantro (if using) into a small mixing bowl. Whisk until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.

Step 4: Cook Steak: Bring a large cast iron skillet to medium-high heat. Add a oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak; discard marinade. Place steak in the pan and sear 4-5 minutes per side and then 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-135℉ for a medium-rare finish (use an internal meat thermometer for accuracy) – during the cooking process turn down the heat, as-needed, if your skillet really gets hot and/or add a little extra oil if the pan is dry – to avoid burning. Remove from skillet and place on a cutting board to rest 10 minutes while you cook the veggies.

Step 5: Cook Veggies: Keeping pan at medium-high heat add 2-3 tablespoons of chicken broth to deglaze the pan – use a spatula to scrape up the bits from the bottom of the pan. Add garlic and move around pan until it becomes fragrant, approx. 1 minute. Add onion, bell peppers and the fajita seasoning. Stir to combine. Add additional broth or olive oil to pan if you feel it is getting a bit dry.

Step 6: Finish Veggies: Sauté for approx. 10-15 minutes or until the peppers have reached your desired doneness (cook shorter for a more firm, but tender pepper – longer for a softer pepper). Taste and add any additional salt or pepper, to taste.

Step 7: Serve: Slice the steak against the grain into thin slices. In each bowl add some cilantro lime rice, steak, fajita veggies, corn salsa, guacamole, sour cream (or easy cilantro lime sauce), fresh cilantro, tomatoes and fresh lime wedges.

Variations

The Steak Fajita Bowl and Corn Salsa recipe is wonderfully adaptable to different dietary needs and preferences. Here are some popular variations to consider:

Protein Swap: While flank steak is traditional, you can easily substitute chicken breast or thighs using the same marinade for a lighter option. For a vegetarian version, try marinating firm tofu or portobello mushrooms in the same delicious lime-garlic mixture. The marinade works beautifully with any protein and still captures the essence of the fajita experience.

Low-Carb Option: Transform this into a keto-friendly meal by replacing the cilantro lime rice with cauliflower rice seasoned with the same cilantro and lime flavors. You’ll maintain all the bright, zesty flavors while significantly reducing the carbohydrate content. Increase the avocado portion for healthy fats that keep you satisfied.

Spice Adjustment: For families with varying heat preferences, consider making the base recipe mild and offering additional heat options like sliced jalapeños, hot sauce, or crushed red pepper flakes on the side. This way, everyone can customize their fajita bowl to their personal spice tolerance.

Storage and Serving

Your Steak Fajita Bowl and Corn Salsa components can be stored separately for maximum freshness and easy meal prep throughout the week. The cooked steak will remain delicious for up to 3 days in an airtight container in the refrigerator. The fajita vegetables can be stored similarly and will last 3-4 days. The corn salsa stays fresh for 2-3 days, though the vegetables may release some liquid – simply drain before serving.

For serving, these fajita bowls make an excellent meal prep option. Prepare individual containers with the rice, steak, and vegetables, keeping the cold toppings (corn salsa, guacamole, sour cream) separate until serving time. This ensures everything maintains its ideal texture and temperature.

Create a festive fajita bowl bar for entertaining by arranging all components in separate serving dishes, allowing guests to build their own personalized bowls. This interactive serving style is perfect for family gatherings or casual dinner parties. Pair with a pitcher of homemade margaritas or agua fresca for a complete Mexican-inspired feast.

FAQs

Can I grill the steak instead of pan-searing it?
Absolutely! Grilling adds wonderful smoky flavor to the Steak Fajita Bowl. Prepare and marinate as directed, then grill over medium-high heat for approximately 4-5 minutes per side for medium-rare, depending on thickness. Still let it rest before slicing against the grain.

What’s the best substitute for flank steak?
Skirt steak makes an excellent alternative with similar texture and flavor. You could also use sirloin, flat iron, or hanger steak. Just adjust cooking times based on thickness to achieve your preferred doneness.

Can I make this recipe ahead of time?
Yes! Marinate the steak up to 24 hours ahead. The corn salsa can be prepared a day in advance, and the vegetables can be sliced and stored ready for cooking. For meal prep, cook all components and store separately for easy assembly throughout the week.

Is there a shortcut for busy weeknights?
Use pre-made fajita seasoning for the vegetables and purchase pre-sliced peppers and onions. You can also substitute store-bought corn salsa and guacamole to save time without sacrificing the overall experience of the Steak Fajita Bowl.

How can I make this dish dairy-free?
Simply omit the sour cream or substitute with dairy-free sour cream alternatives. The cilantro lime sauce is naturally dairy-free and makes a perfect creamy topping that complements the flavors in your fajita bowl beautifully.

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