Steak Fajita Bowls with Garlic Lime Rice

I always love finding recipes for a whole meal in one and these Steak Fajita Bowls with Garlic Lime Rice sounded too good to resist. Savory skirt steak, tart lime rice, and an array of vegetables and toppings seemed like a complete and delicious meal to me. Plus I liked the idea that everyone could pick and choose what they wanted to add.

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!

The Ingredients

There were a lot of ingredients for this steak fajita bowl recipe, but I didn’t mind. About half of them were for the marinade, and the list didn’t seem so bad once I used those up.

Not surprisingly, the meat was the priciest item on the list. A 1.28-pound package of skirt steak was $20.47. I got 5 servings out of it, though, so it came out to $4.09 per serving.

The rest of the ingredients were inexpensive items like fresh produce, canned goods, rice, spices, and other condiments. I chose things like corn, black beans, salsa, salsa verde, and sour cream.

The Process

This recipe is actually a combination of two recipes: One for steak fajitas, and one for the rice. I wanted to give the steak the maximum amount of time to marinate, so I did that step the day before I planned to serve my steak fajita bowls. Here’s how the time broke down:

• 8 minutes to prep the marinade (then marinate 2-4 hours or overnight)
• 17 minutes to prep the rice and vegetables
• 20 minutes to cook and assemble
• 45 minutes total (not including time to marinate)

Day 1: The Marinade

This step was quick and easy. I combined all the marinade ingredients in an airtight plastic container and shook them to blend. Then I added the skirt steak, flipping each piece to make sure it was well coated and popped the container into the refrigerator.

Day 2: Cooking and Assembly

The next day was all about prepping the vegetables and cooking everything. I brought the steak out to warm up to room temperature, rinsed the rice, and left it to drain while I cut up the vegetables and did the rest of the prep work.

Then I got the rice started and moved onto the steak and vegetables while it cooked. I cooked the steak up in my grill pan then moved it to a plate covered in foil so it could rest while the vegetables cooked. Everything went according to the directions except the vegetables. I prefer them to be on the softer side, so I cooked them for 5 minutes instead of 2-3.

After that, it was just a matter of assembling the bowls to everyone’s liking. That part was easy since it’s just the two of us, but I can see this being great for families or groups with picky eaters. There’s literally no wrong way to assemble your bowl!