High Protein Steak Fajita Bowl
A satisfying and protein-forward bowl featuring marinated skirt steak, roasted peppers, and cauliflower rice, perfect for meal prep or a quick weeknight dinner.
Ingredients
For the Marinade
- 1 pound skirt steak Cut of beef, marinated
- 2 tablespoons chipotle peppers in adobo sauce Finely chopped, adds heat and smokiness
- 2 tablespoons avocado oil or olive oil For marinade
- 2 tablespoons fresh lime juice Or lemon in a pinch
- 1.5 teaspoons ground cumin
- to taste salt and freshly ground black pepper
For Roasting Veggies
- 1/2 tablespoon avocado or olive oil For roasting veggies
- 1 red bell pepper sliced into strips
- 1/2 yellow onion sliced into strips
- 1/2 teaspoon ground cumin For seasoning veggies
- to taste salt and pepper For seasoning
For Cauliflower Rice
- 1 10-ounce bag riced cauliflower Fresh or frozen; if frozen, thaw and squeeze excess water
- 1/2 tablespoon avocado oil For cooking cauliflower rice
- to taste salt and pepper For seasoning
Instructions
Preparation
- Combine marinade: In a shallow dish, mix chopped chipotle peppers with sauce, 2 tbsp oil, lime juice, 1.5 tsp cumin, and a pinch of salt and pepper. Stir until combined.
- Marinate the steak: Add the skirt steak, turn to coat, and refrigerate for a few hours or overnight. Remove from fridge 30 minutes before cooking to come to room temperature.
Cooking
- Roast the veggies: Preheat oven to 400°F. Toss sliced red pepper and onion with 1/2 tbsp oil, 1/2 tsp cumin, salt and pepper on a sheet pan. Roast for 15-20 minutes, flipping once, until tender and slightly charred.
- Cook the cauliflower rice: While the veggies roast, heat 1/2 tbsp oil in a large skillet over medium heat. Add riced cauliflower and sauté, stirring frequently, until slightly golden and tender, about 12-15 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
- Sear the steak: Shake off excess marinade. In the same skillet over medium-high, add 1 tbsp avocado oil and heat until shimmering. Sear steak for 2-3 minutes per side for medium-rare, adjusting time for thickness. Transfer to a cutting board and rest for 5 minutes.
Assembly
- Slice the steak thinly against the grain. Divide cauliflower rice into three bowls, top with roasted peppers and onions, and add steak slices. Serve right away.
Notes
Best served with fresh lime wedges, and toppings like sliced avocado, fresh cilantro, and pickled onions. Store components separately in airtight containers in the fridge for up to 3-4 days.