Description
A delicious high protein steak fajita bowl that combines flavorful marinated steak, roasted veggies, and riced cauliflower for a satisfying meal.
Ingredients
Scale
- 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 (10-ounce) bag riced cauliflower
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
Instructions
- In a large bowl, mix together the chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Add the skirt steak and marinate for at least a couple of hours or overnight.
- Preheat your oven to 400°F (200°C). On a sheet pan, toss the sliced red bell pepper and onion with olive oil, salt, pepper, and a touch of cumin. Roast for 15 to 20 minutes until tender and caramelized.
- In a non-stick skillet, heat the remaining oil over medium heat and sauté the riced cauliflower for about 15 minutes until golden and tender. Season with salt and pepper.
- Heat a grill pan or skillet to medium-high. Sear the marinated steak for 2 to 3 minutes on each side or until your desired doneness. Let it rest before slicing thinly against the grain.
- To assemble the bowl, start with a base of riced cauliflower, add the roasted veggies, and top with the sliced steak. Optionally garnish with lime juice and fresh cilantro.
Notes
Letting the steak marinate overnight enhances the flavor. For added texture, consider topping the bowl with crushed tortilla chips or toasted pumpkin seeds.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg