Description
Savor sizzling Mexican-inspired Steak Fajita Bowl flavors packed with protein and zesty seasonings. Colorful peppers, tender sliced steak, and cilantro-lime rice create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) skirt steak
Marinade Ingredients:
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped)
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1.5 teaspoons cumin
- Salt, to taste
- Pepper, to taste
Vegetables and Base:
- 1 (10-ounce/283 grams) bag riced cauliflower
- 1/2 tablespoon avocado or olive oil (for cauliflower rice)
- 1/2 tablespoon avocado or olive oil (for roasting vegetables)
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon cumin
- Salt, to taste
- Pepper, to taste
Instructions
- Craft a robust marinade by blending chipotle peppers, oil, lime juice, cumin, salt, and pepper in a mixing container.
- Submerge skirt steak in the marinade, ensuring complete coverage, and refrigerate for 4-8 hours to intensify flavor profiles.
- Extract marinated steak from refrigerator 30 minutes prior to cooking for optimal temperature equilibration.
- Calibrate oven to 400°F and prepare a sheet pan for vegetable roasting.
- Slice bell peppers and onions, then toss with oil, salt, pepper, and cumin, distributing seasonings evenly.
- Roast vegetables for 15-20 minutes until edges caramelize and texture softens.
- While vegetables roast, heat skillet over medium flame and introduce riced cauliflower.
- Sauté cauliflower rice, stirring frequently, until golden and tender, approximately 12-15 minutes.
- Season cauliflower rice with salt and pepper, then set aside.
- Pat steak dry, removing excess marinade.
- Heat skillet to medium-high, adding a thin layer of oil.
- Sear steak 2-3 minutes per side, targeting medium-rare (130°F internal temperature).
- Allow steak to rest 5 minutes, then slice against grain into thin strips.
- Assemble bowls by layering cauliflower rice, roasted vegetables, and sliced steak.
- Serve immediately while ingredients remain warm and vibrant.
Notes
- Marinate overnight to maximize flavor depth and tenderize the meat for a melt-in-your-mouth texture.
- Pat steak dry before cooking to achieve a perfect sear and prevent steaming, which can make meat tough.
- Slice steak against the grain to ensure each bite remains tender and easy to chew.
- Swap cauliflower rice with quinoa or brown rice for different dietary needs or additional nutrients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 42 g
- Saturated Fat: 7 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 110 mg