Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!
Garlic lime rice, chili roasted corn, grilled peppers and onions, pico de gallo, guacamole, and homemade marinated steak.
This is steak fajita bowls done right.
Bowls are totally my thing right now. Mainly because they make it stupidly easy to finish off all the little leftovers in the refrigerator in one easy swoop. I mean everything kinda just meshes together perfectly when you pretend that it was intended to be there way, right? I meant to use the leftover grilled corn from the dinner party we had on Sunday. I meant to use the leftover peppers from that night that we made gumbo in this fajita bowl. See what I mean?
And did I mention how ridiculously easy things like steak fajita bowls are for when you’re feeding a crowd? I like to serve it salad bar style. Pick what you like, top it yourself, love your bowl. Other than having to clean a few extra bowl topping containers, it really takes a load off the host.
And just incase you weren’t convinced ???
Here’s how it’s done:
It all starts with the homemade garlic lime rice. I use parboiled rice in this recipe because it saves on time and because parboiled rice is something i’m majorly crushing on at the moment. I’m sure the recipe can be made with regular/basmati rice but this will require some tinkering on your part in terms of cooking liquid//cook time. I’ve always made garlic lime rice with parboiled rice. And that reminds me, i’m calling this ‘garlic lime’ rice rather than cilantro lime rice because the cilantro is optional. I see a ton of people just don’t care too much for cilantro and this allows to you to hold off on it if you wish, and let’s face it, garlic is the perfect replacement because ain’t nobody don’t like garlic, yah hear! A triple negative word score right there.
These steak fajita bowls are a spin off from my steak fajita recipe which you guys made and LOVED. And let’s face it, sometimes a bowl is a little more practical than shoving tacos into your face at lunch time. And so for times like these, I give you my beloved fajita bowls.
Let me tell you about that steak marinade.
We’re using a handful of ingredients and letting the steak really soak in all that flavor. A couple of hours is okay but ideally you want it to marinade overnight because the flavors are bomb when you grill it up the next day. In the past i’m going to admit i’ve used fajita seasoning packets but once you make it this way, you are NEVER going back. I can’t imagine eating steak covered in packets of seasoning loaded with sodium anymore. I’m spoiled and I will FOREVER do the extra prep work to make these steak fajita bowls the right way.
The marinade uses lime juice, worcestershire sauce, olive oil, minced garlic, seasonings, and one special ingredient that you’ll only find in the BEST steak fajita marinades… pineapple juice. Yes, friends. Pineapple juice acts as a tenderizer that allows the meat to just mellow out and be super tender on the inside.
My mouth is watering just from the thought!
I cooked up my steak on a cast iron skillet but you can certainly grill it too. I’m lazy when it comes to grilling – mainly because it’s 108 (no joke) outside and this would require uncovering the grill, cleaning, cooking, cleaning, covering. NAH! We’ll make them indoors, plop ourselves on the couch and just chill instead, thankyouverymuch.
And when we’re done, you look down at your bowl and it’s beautiful. You’re proud of your steak fajita bowl because it looks *betterthan when they make it for you at Chipotle and mainly because YOU made it.
Leftovers are totally welcome around here. Sometimes we eat them in tacos the first day and make steak fajita bowls with the leftover fajita meat.
BOWLS! BOWLS! BOWLS!
So. Much. Love.
for the garlic lime rice:
- 1 tablespoon butter
- 1 1/2 cups parboiled rice (see notes)
- 2 teaspoons minced garlic
- 2 3/4 cup WARM low sodium chicken broth
- 1 pinch salt (optional)
- 3 tablespoons lime juice
- 1/4 cup chopped cilantro (optional)
- 1 recipe prepared steak fajitas
- grilled corn, guacamole, pico de gallo, sour cream, grilled veggies, crushed up tortilla chips, salsa, hot sauce, black beans, and anything else you like
- 1 recipe prepared steak fajitas
- FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.
- ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!
- This recipe is ideal for when you have lots of leftover steak fajita meat and don’t want it in tortillas!
- I’ve only tested the rice with parboiled rice, for best results, I suggest following the recipe exactly as written.
IS THIS A GOOD CHOICE FOR YOU?
The nutritional information is for the rice alone, the nutritional information for the steak is provided here.
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