Name: Steak Fajita Bowls with Charred Veggies (Cilantro-Free, High-Protein, Blackstone Griddle Style)
Prep time: 35 min
Total time: 35 min
Yield: 10 servings
Ingredients: 5 lbs flank or sirloin steak; 4 tbsp olive oil, divided; 2 tbsp chili powder; 2 tbsp smoked paprika; 2 tsp ground cumin; 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 1.5 lbs red bell peppers (about 3 large), sliced; 1.5 lbs yellow bell peppers (about 3 large), sliced; 2 large red onions, sliced; 1.5 lbs cooked white or brown rice (or mixed greens for a lighter bowl); 2 cups cooked black beans (rinsed and drained if canned); 2 cups cherry tomatoes, diced; 1 cup red onion, finely diced; 2 cups corn kernels (fresh or thawed frozen); 2 jalapeños, thinly sliced (plus extra for garnish); 3 limes, cut into wedges; 1/2 cup chopped fresh parsley (to replace cilantro in pico); Salt and pepper, to taste; Optional: hot sauce for serving

Steak Fajita Bowls with Charred Veggies (Cilantro-Free, High-Protein, Blackstone Griddle Style)

miradu

These Steak Fajita Bowls are a bold, high-protein feast made for the outdoor griddle. Flank or sirloin steak gets a smoky, spicy sear, while bell peppers and onions caramelize to crisp-tender perfection. The bowls are layered with fluffy rice or greens, black beans, and a lively, cilantro-free pico de gallo brightened with parsley and lime. A simple corn salad and fresh jalapeño finish the dish—each bite is loaded with color, texture, and vibrant Latin American-inspired flavors. Perfect for meal prep or a crowd, this California-inspired take is hearty, satisfying, and allergy-friendly.

Ingredients

Instructions

Preheat your Blackstone griddle (or large cast iron pans on high heat) until very hot.
Pat the steak dry. Rub both sides with 2 tbsp olive oil, chili powder, smoked paprika, cumin, 2 tsp salt, and black pepper. Let sit at room temp while prepping veggies.
Toss bell peppers and sliced onions with remaining 2 tbsp olive oil and a generous pinch of salt and pepper.
On the hot griddle, spread veggies in a single layer. Cook 7-9 minutes, tossing occasionally, until deeply charred in spots and still crisp-tender. Transfer to a platter and tent with foil.
Sear steak on the griddle (in batches if needed), about 3-4 minutes per side for medium-rare, or to desired doneness. Rest 5-10 minutes before slicing thinly against the grain.
Meanwhile, prepare the cilantro-free pico de gallo: In a bowl, combine diced cherry tomatoes, 1 cup diced red onion, half the sliced jalapeños, parsley, juice from 1 lime, and salt and pepper to taste. Stir and set aside.
For the corn salad: In another bowl, mix corn, juice of 1 lime, remaining jalapeño, salt, and pepper.
To assemble bowls: Spoon rice (or greens) into bowls. Top with layers of charred veggies, sliced steak, black beans, a scoop of pico, and corn salad. Garnish with lime wedges and extra jalapeño.
Serve immediately with hot sauce if desired.