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
