Tequila Lime Steak Fajita Bowl
Who doesn’t love a good bowl?! Grain bowls, noodle bowls, smoothie bowls. If it’s in a bowl, we’re down. One day though, we’ll all decided that bowls are out and something else is in, but today is not that day—thank goodness! Because this Tequila Lime Steak Fajita Bowl is way too tasty to pass up.
They come together in minutes and are seriously filling and wildly delicious. The only real prep required is to saute the veggies and to grill the meat. If you don’t have all the ingredients, scroll down for swap suggestions that are just as tasty!
If you’re making this for more people, you’ll just need to prep your toppings accordingly.
The recipe makes a little extra steak than you’ll need for 1 bowl, so either feel free to share it OR save it for leftovers later in the week. I highly suggest a quesadilla situation with some pepperjack and more sauteed veggies—you won’t be mad about it!
Don’t have all the exact ingredients for this Tequila Lime Steak Fajita Bowl? No problem! Make it all your own based on what’s in your pantry, in season or in stock in the grocery store. Mix and match the ingredients below:
How to Make-Your-Own Tequila Lime Steak Fajita Bowl
Some Steak—this one’s major, but if you’re out of the marinade ingredients, no worries! A little salt and pepper and grill it up…will still be delish! Don’t have steak? Use chicken or just add more beans!
A Grain (brown rice, quinoa, farro, cauliflower rice)
A handful of greens (lettuce, kale, arugula)
A big spoonful of veggies (raw or sauteed peppers, onions, celery, squash)
All the toppings (salsa, sour cream, cilantro, taco sauce, lime wedge, tortilla strips)
- 1 strip steak
- 1/2 tablespoon tequila
- 1/2 tablespoon olive oil
- 5 sprigs cilantro
- 1/2 lime juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cooked brown rice
- 1/4 green pepper sliced
- 1/2 small white onion sliced
- 1/4 cup black beans
- 1 teaspoon taco seasoning
- 2 leaves lettuce
- 1/4 cup salsa
- 2 tablespoons greek yogurt
- cilantro for servings
Place the steak in a baking dish or plastic bag and cover with the tequila, olive oil, cilantro sprigs, lime juice, salt and pepper. Let marinate for 30 minutes at room temperature.
Cook rice according to package directions.
In a small saute pan, add the sliced peppers and onions and let cook for 10 minutes, stirring frequently.
Combine the black beans and the taco seasoning and set aside.
Heat the grill or a grill pan over medium-high heat. Cook the steak for 4 minutes a side, then remove from the heat and let rest for 10 minutes. Dice into bite-sized pieces.
To build your bowl, add the cooked rice, steak, seasoned black beans, rip the lettuce into the bowl, then add the salsa and dollop of greek yogurt. Sprinkle with extra cilantro and a squeeze of lime, if desired.