Steak Fajita Bowls with Garlic Lime Rice
Fajitas served over the very best homemade garlic lime rice and topped with all your favorite fixings!
We love tacos, burritos, quesadillas, and fajitas, so much so that we are straying from our typical meal plan schedule that we’ve done for over a decade and decided during the summer to switch out our soup night for another Taco Tuesday night where we eat Mexican foods. We make burrito bowls a lot but I thought fajita bowls sounded great as well. Fajitas have been a staple food I’ve been making since I was a teenager, so this was a no-brainer. Especially with the homemade garlic lime rice!
What You Need:
For the Steak Marinade:
1/3 cup lime juice
1/4 cup pineapple juice
2 Tbsp. Worcestershire sauce
3 Tbsp. olive oil
1 Tbsp. minced garlic cloves
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/4 cup chopped cilantro
For the Fajitas:
1 1/2 to 2 lb skirt or flank steak (or other cut of steak)
1 Tbsp. olive oil
2 medium white onions, sliced
1 large poblano, seeded and sliced
2 to 3 bell peppers, thinly sliced (any color)
For Garlic Lime Rice:
1 Tbsp. unsalted butter
1 1/2 cups parboiled rice
2 tsp. minced garlic
2 3/4 cup warm low sodium chicken broth
1 pinch salt
3 Tbsp. lime juice
1/4 cup chopped cilantro
For Serving (Choose Your Fave):
Guacamole or sliced avocado
Salsa or salsa verde
Cilantro
Sour cream
Black beans or pinto beans
Sauteed corn
Tomatoes or pico de gallo
Lettuce
Shredded cheese or queso
Directions:
For the steak marinade: combine ingredients in a shallow bowl or zipper bag. Chill in fridge for 2 to 4 hours or overnight. Remove to room temperature 30 minutes prior to cooking.
Preheat a large cast iron skillet or grill over high heat for a few minutes. Add steak and fry on each side for 3 to 5 minutes (or to desired doneness). Remove and tent with foil.
For the garlic lime rice: Rinse rice under cold water for 2 minutes, set aside.
Heat butter in a large saute pan over medium heat. Add rice and let toast for 2 to 3 minutes, stirring to prevent rice from sticking or burning.
Add garlic and cook for 30 seconds. Add chicken broth, salt, and lime juice. Bring to a boil, stirring to break up any lumps.
Cover and then reduce heat to low. Allow to cook for 12 to 15 minutes or until liquid is absorbed.
Let stand for 5 minutes before adding cilantro and fluffing.
For the fajitas: add oil to pan over high heat and add onions, poblano, and bell peppers. Toss as needed and cook for 2 to 3 minutes (or to desired doneness). Season with salt and pepper.
Slice meat against the grain into thin slices and add back to veggies.
Serve fajitas over garlic lime rice with your favorite toppings.
Recipe from Little Spice Jar