Description
This high-protein, low-carb steak fajita bowl features marinated skirt steak, cauliflower rice, and roasted peppers and onions for a bold, healthy dinner.
Ingredients
Scale
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped with sauce
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons ground cumin
- Salt and black pepper, to taste
- 1/2 tablespoon avocado oil or olive oil
- 1 (10-ounce) bag riced cauliflower
- Salt and black pepper, to taste
- 1/2 tablespoon avocado oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Combine marinade ingredients, coat steak, and marinate for at least 1 hour.
- Preheat oven to 400°F and roast seasoned peppers and onions until tender.
- Cook cauliflower rice in a skillet until lightly golden and tender.
- Sear marinated steak in a hot skillet to medium-rare and rest briefly.
- Slice steak against the grain and assemble bowls with rice, veggies, and steak.
Notes
- For best flavor, marinate the steak overnight.
- Do not overcook skirt steak to keep it tender.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 528
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg