Description
These Steak Fajita Bowls with Garlic Lime Rice are packed with juicy steak, fluffy rice, and fresh toppings for an easy dinner.
Ingredients
- 1 1/4 pounds flank steak
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 1/2 cups parboiled rice
- 2 teaspoons minced garlic
- 2 3/4 cups low sodium chicken broth, warmed
- 1/2 teaspoon salt
- 3 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 cup grilled corn
- 1 cup black beans, drained and rinsed
- 1 cup pico de gallo
- 1 avocado, sliced
- 1 cup grilled bell peppers and onions
- 1/2 cup sour cream
- 1/2 cup crushed tortilla chips
- Lime wedges for serving
Instructions
- In a shallow dish, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- Add the flank steak and coat evenly in the marinade. Let sit for 15 minutes while preparing the rice.
- Rinse the rice under cold water for 1 to 2 minutes until the water runs mostly clear.
- Melt the butter in a large saucepan over medium heat. Add the rice and cook for 2 minutes, stirring frequently until lightly toasted.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the warm chicken broth, salt, and lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
- Remove the rice from the heat and let stand covered for 5 minutes. Fluff with a fork and stir in the chopped cilantro.
- Heat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 5 minutes per side for medium doneness, or until the thickest part reaches 145 degrees F.
- Transfer the steak to a cutting board and rest for 5 minutes before slicing thinly against the grain.
- Assemble the bowls with garlic lime rice, sliced steak, grilled corn, black beans, pico de gallo, avocado, grilled peppers and onions, sour cream, and crushed tortilla chips.
- Serve immediately with lime wedges on the side.
- Refrigerate leftover steak within 2 hours and reheat thoroughly before serving again.
Notes
- Slice the steak against the grain for the most tender texture and juicy bites.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American