Steak Fajita Bowls with Garlic Lime Rice
Tender marinated steak meets garlicky rice and charred vegetables in these customizable fajita bowls. The secret? A pineapple juice marinade that makes even budget cuts incredibly tender. Perfect for meal prep or entertaining.
Ingredients
Garlic Lime Rice
- 1 tablespoon butter unsalted preferred
- 1.5 cups parboiled rice
- 2 teaspoons fresh garlic minced, about 2-3 cloves
- 2.75 cups low-sodium chicken broth must be warm
- 3 tablespoons lime juice freshly squeezed
- 0.25 cup fresh cilantro chopped, optional garnish
- 1 pinch salt to taste
Steak Marinade
- 0.33 cup lime juice about 3 limes
- 0.25 cup pineapple juice 100% juice, no added sugar
- 3 tablespoons olive oil extra virgin
- 1 tablespoon minced garlic fresh is best
- 2 teaspoons ground cumin
- 2 teaspoons chili powder adjust for heat preference
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon red pepper flakes optional, adds heat
- 0.25 cup fresh cilantro chopped, can omit
Fajita Components
- 1.5-2 pounds flank or skirt steak room temperature before cooking
- 1 tablespoon cooking oil high smoke point
- 2 medium white onions sliced, can use yellow
- 2-3 bell peppers sliced thin, mix colors
- 1 large poblano pepper sliced, seeds removed
Optional Toppings
- guacamole
- pico de gallo
- sour cream
- black beans
- grilled corn
- tortilla chips
- hot sauce
- lime wedges
Instructions
- In a large bowl or gallon-sized zip-top bag, whisk together lime juice, pineapple juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, black pepper, red pepper flakes, and cilantro.
- Add the steak to the marinade, ensuring it's completely covered. Seal and refrigerate for at least 2 hours, preferably overnight for maximum tenderness.
- Rinse the parboiled rice under cold water for 2 minutes, rubbing the grains with your fingers to remove excess starch.
- Heat butter in a large sauté pan over medium heat. Add the rinsed rice and stir for 2-3 minutes until it smells nutty and turns slightly golden.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Pour in warm chicken broth, lime juice, and a pinch of salt. Bring to a boil, stir once, then immediately cover with a lid.
- Reduce heat to low and cook for 12-15 minutes without lifting the lid until all liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and fold in fresh cilantro if using.
- Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
- Heat a large cast iron skillet over high heat until screaming hot. Add the steak and cook for 3-5 minutes per side for medium-rare, adjusting time based on thickness and preferred doneness.
- Transfer steak to a cutting board, cover loosely with foil, and let rest for at least 5 minutes.
- In the same skillet over high heat, add 1 tablespoon oil. Add onions, bell peppers, and poblano pepper. Cook for 2-3 minutes, stirring every 30 seconds, until slightly charred but still crisp. Season with salt and pepper.
- Slice the rested steak against the grain into thin strips.
- Build bowls by starting with garlic lime rice, adding sliced steak and charred vegetables, then topping with your favorite toppings like guacamole, pico de gallo, sour cream, black beans, and lime wedges.
Notes
Rice Substitution: If using regular white rice instead of parboiled, use 2 cups liquid and cook for 15-18 minutes.
Pineapple Juice Alternative: Orange juice can substitute but marinate for at least 6 hours as it's less effective at tenderizing.
Chicken Option: Use the same marinade but only marinate chicken for 30 minutes to 1 hour to avoid mushy texture.
Storage: Store components separately in airtight containers for 3-4 days. Reheat steak and vegetables together, rice separately.
Freezing: Combine raw steak and marinade in a freezer bag and freeze for up to 3 months. Thaw overnight in refrigerator before cooking.