Description
Sizzling Mexican-inspired Steak Fajita Bowl delivers bold southwestern flavors packed with protein and zesty spices. Colorful peppers, tender beef, and cilantro-lime rice create a delicious meal that satisfies your craving for robust, balanced cuisine.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) skirt steak
Marinade Ingredients:
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1.5 teaspoons cumin
- Salt
- Pepper
Vegetable and Supporting Ingredients:
- 0.5 tablespoon avocado or olive oil
- 1 10-ounce (283 grams) bag riced cauliflower
- 0.5 tablespoon avocado oil
- 1 red bell pepper, sliced
- 0.5 yellow onion, sliced
- 0.5 teaspoon cumin
Instructions
- Craft a vibrant marinade by blending chipotle peppers, oil, lime juice, and cumin in a mixing bowl. Thoroughly coat the skirt steak, ensuring complete coverage. Refrigerate for optimal flavor infusion, allowing at least 30 minutes for marination. Remove from refrigerator 30 minutes before cooking to reach room temperature.
- Preheat oven to 400F. Slice red bell peppers and yellow onions into thin strips. Arrange on a sheet pan, drizzle with oil, and season with salt, pepper, and cumin. Toss to distribute seasonings evenly. Roast for 15-20 minutes until vegetables reach desired tenderness.
- Heat oil in a large skillet over medium heat. Add riced cauliflower, stirring occasionally to prevent sticking. Cook for approximately 15 minutes until lightly golden. Season with salt and pepper. Transfer to a covered bowl to maintain warmth.
- Remove excess marinade from steak. Heat skillet to medium-high, adding fresh oil. Sear steak for 2-3 minutes per side, targeting a medium-rare temperature of 130F. Allow steak to rest for 5 minutes, then slice thinly against the grain to preserve juiciness.
- Compose the fajita bowls by layering riced cauliflower as a base. Top with roasted bell peppers and onions. Arrange sliced steak over the vegetables. Serve immediately while ingredients remain warm, creating a protein-rich, flavor-packed meal.
Notes
- Marinate overnight for maximum flavor infusion, allowing the chipotle and lime to deeply penetrate the steak’s fibers.
- Use a meat thermometer to precisely check the steak’s internal temperature, ensuring consistent doneness every time.
- Swap skirt steak with flank or sirloin for different texture variations while maintaining high protein content.
- For low-carb or keto dieters, replace cauliflower rice with extra roasted vegetables or additional protein to reduce carbohydrate intake.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg