Description
The High-Protein Steak Fajita Bowl is a delightful blend of rich flavors and vibrant colors, making it a standout option for those who crave nourishment without sacrificing taste.
Ingredients
Scale
- 1 lb Skirt Steak
- 2 tbsp Chipotle Peppers in Adobo Sauce, minced
- 2 tbsp Olive Oil
- Juice of 2 Limes
- 1 tsp Cumin
- Salt and Pepper, to taste
- 2 Bell Peppers (any color), sliced
- 1 Onion, sliced
- 1 bag Riced Cauliflower
Instructions
- To kick off this mouthwatering dish, take a large shallow dish and whisk together the chipotle peppers, olive oil, lime juice, cumin, salt, and pepper until well combined. The marinade creates a flavor-packed coating that infuses the steak with a delightful smoky heat. Once mixed, add the skirt steak to the dish, making sure to coat it thoroughly in the marinade. For maximum flavor, allow the steak to marinate at least 1 hour, or ideally overnight in the refrigerator. When you’re ready to cook, bring the steak to room temperature by letting it rest on the counter for about 30 minutes, ensuring even cooking.
- Preheat your oven to 400°F (200°C) to get started on the roasted vegetables. While the oven is warming, slice your bell peppers and onion into strips. In a mixing bowl, toss the sliced veggies with olive oil, cumin, salt, and pepper until they are well-coated. Spread them evenly on a baking sheet, ensuring that they’re not overcrowded to achieve a perfect roast. Place the tray in the oven and roast for about 15–20 minutes. You’ll know they’re done when the veggies are tender and slightly caramelized, adding an amazing sweetness to the bowl.
- Next, heat a skillet over medium heat and add a splash of olive oil. Once hot, incorporate the riced cauliflower into the skillet. Cook it for about 15 minutes, stirring occasionally to prevent sticking, until it reaches a beautiful golden color and is tender to the bite. Season the cauliflower rice with salt and pepper according to your preference. This ingredient serves as a low-carb alternative to traditional rice, adding both texture and a satisfying base for your fajita bowl.
- After marinating, it’s time to cook the steak to perfection. Start by shaking off any excess marinade, then heat a skillet with a bit of oil over high heat. Sear the steak for about 2–3 minutes on each side until it reaches medium-rare doneness, aiming for an internal temperature of 130°F. Once cooked, transfer the steak to a cutting board and allow it to rest for at least 5 minutes. Resting is crucial, as it helps the juices redistribute, keeping the meat succulent. After resting, slice the steak thinly against the grain to ensure tenderness in each bite.
- Now comes the most exciting part: assembly! Start by spooning a generous serving of the fluffy cauliflower rice into each bowl. Next, layer on the beautifully roasted vegetables, followed by the sliced steak. You can garnish with your favorite toppings — avocados, sour cream, or fresh cilantro are all great options for additional flavor. Serve the bowls immediately and enjoy your healthy, filling meal!
Notes
Marinate steak for 1 hour to overnight for best flavor. Always let cooked steak rest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 42 g