I make this high protein steak fajita bowl when I want something bold, satisfying, and still light on carbs. It brings together juicy marinated steak, roasted peppers and onions, and fluffy cauliflower rice for a balanced, flavorful meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound skirt steak
2 tablespoons chipotle peppers in adobo sauce, finely chopped, with sauce
2 tablespoons avocado or olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons cumin
salt and pepper, to season
1/2 tablespoon avocado or olive oil
1 10-ounce bag riced cauliflower
salt and pepper, to season
1/2 tablespoon avocado oil
1 red bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon cumin
salt and pepper, to season
Directions
I start by preparing the marinade. In a bowl, I mix the chipotle peppers, oil, lime juice, cumin, salt, and pepper. Then I add the steak and coat it well. I let it marinate for a few hours or overnight, and I take it out of the fridge about 30 minutes before cooking.
Next, I preheat the oven to 400°F. I place the sliced bell pepper and onion on a sheet pan, drizzle with oil, and season with salt, pepper, and cumin. I toss everything კარგად and roast for 15 to 20 minutes until tender.
While the vegetables are roasting, I heat oil in a large skillet over medium heat. I add the cauliflower rice and cook it, stirring often, until it turns slightly golden and tender. I season it with salt and pepper and keep it warm.
Then I shake off the excess marinade from the steak. In the same skillet over medium-high heat, I add oil and cook the steak for 2 to 3 minutes per side until medium rare. I transfer it to a cutting board and let it rest for 5 minutes.
Finally, I slice the steak thinly against the grain. I divide the cauliflower rice, roasted vegetables, and steak into bowls and serve immediately.
Servings and timing
I usually get 3 servings from this recipe.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: about 528 kcal per serving
Variations
I sometimes swap the skirt steak for flank steak or even chicken if I want a different protein. When I want extra toppings, I add avocado slices, sour cream, or shredded cheese. For more heat, I mix in extra chipotle or add fresh jalapeños. If I’m not strictly low-carb, I occasionally use regular rice instead of cauliflower rice.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 3 days. When I reheat, I prefer using a skillet over medium heat to keep the steak from drying out. If I’m in a hurry, I use the microwave in short intervals, stirring in between to heat evenly.
FAQs
Can I make this ahead of time?
I often prepare all components ahead and store them separately. When I’m ready to eat, I simply reheat and assemble the bowls.
What’s the best cut of steak for this recipe?
I like using skirt steak because it cooks quickly and stays flavorful, but flank steak works just as well.
How do I keep the steak tender?
I make sure not to overcook it and always slice it against the grain after resting. That makes a big difference in texture.
Can I freeze this meal?
I usually avoid freezing because the vegetables and cauliflower rice can lose their texture, but the cooked steak alone freezes well.
Is this recipe spicy?
I find it mildly spicy due to the chipotle peppers, but I can easily adjust the heat by using less or more depending on my preference.
Conclusion
I keep coming back to this high protein steak fajita bowl because it’s simple, nutritious, and full of flavor. It fits perfectly into my busy routine while still feeling like a satisfying homemade meal. Whether I’m cooking for myself or prepping ahead, it never disappoints.
📖 Recipe:
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High Protein Steak Fajita Bowl
- Total Time: 30 minutes
- Yield: 3 servings
- Diet: Low Calorie
Description
A bold and satisfying high-protein steak fajita bowl with smoky marinated steak, roasted peppers and onions, and fluffy cauliflower rice for a balanced low-carb meal.
Ingredients
1 pound skirt steak
2 tablespoons chipotle peppers in adobo sauce, finely chopped, with sauce
2 tablespoons avocado or olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons cumin
Salt and pepper, to season
1/2 tablespoon avocado or olive oil
1 10-ounce bag riced cauliflower
Salt and pepper, to season
1/2 tablespoon avocado oil
1 red bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon cumin
Salt and pepper, to season
Instructions
- In a bowl, mix chipotle peppers, oil, lime juice, cumin, salt, and pepper. Add the steak and coat well. Marinate for a few hours or overnight, then remove from the fridge 30 minutes before cooking.
- Preheat the oven to 400°F. Place sliced bell pepper and onion on a sheet pan, drizzle with oil, and season with salt, pepper, and cumin. Toss well and roast for 15 to 20 minutes until tender.
- While vegetables roast, heat oil in a large skillet over medium heat. Add cauliflower rice and cook, stirring often, until slightly golden and tender. Season with salt and pepper and keep warm.
- Shake excess marinade from the steak. In the same skillet over medium-high heat, add oil and cook steak for 2 to 3 minutes per side until medium rare.
- Transfer steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- Divide cauliflower rice, roasted vegetables, and sliced steak into bowls and serve immediately.
Notes
Swap skirt steak with flank steak or chicken if desired.
Add toppings like avocado, sour cream, or shredded cheese for extra flavor.
Increase spice by adding more chipotle or fresh jalapeños.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or microwave in short intervals.
Cooked steak can be frozen, but vegetables and cauliflower rice may lose texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Pan Fry
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 528 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 95 mg
