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High protein steak fajita bowl with chipotle marinated steak and cauliflower rice

High Protein Steak Fajita Bowl

Smoky chipotle-marinated steak served over cauliflower rice with roasted vegetables for a high-protein, low-carb meal
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skirt steak even thickness preferred
  • 2 tablespoons chipotle peppers in adobo sauce finely chopped with sauce
  • 2 tablespoons avocado or olive oil for marinade
  • 2 tablespoons fresh lime juice
  • 1.5 teaspoons cumin for marinade
  • 0.5 tablespoon avocado or olive oil for cauliflower rice
  • 1 bag riced cauliflower 10-ounce bag
  • 0.5 tablespoon avocado oil for vegetables
  • 1 whole red bell pepper sliced into 1/4-inch strips
  • 0.5 whole yellow onion sliced into 1/4-inch strips
  • 0.5 teaspoon cumin for vegetables
  • salt and pepper to season

Equipment

  • Large 12-inch skillet
  • Sheet pan
  • Cutting board
  • Shallow dish for marinating
  • Meat thermometer

Method
 

  1. In a bowl or shallow dish, combine chipotle peppers, oil, lime juice, cumin, salt and pepper. Add steak, toss to coat completely, and marinate for a few hours or overnight. Remove from fridge exactly 30 minutes before cooking.
  2. Preheat oven to 400°F. Slice pepper and onion into uniform 1/4-inch strips and place on sheet pan. Drizzle with oil and sprinkle with cumin, salt, and pepper. Toss to coat and roast for 15-20 minutes until edges are lightly caramelized.
  3. Heat oil in large 12-inch skillet over medium heat. Add cauliflower rice and stir regularly until golden and slightly dry, about 12-15 minutes. Season with salt and pepper. Transfer to bowl and cover to keep warm.
  4. Pat steak dry and shake off excess marinade. In same skillet over medium-high heat, add oil. When oil shimmers, add steak and cook 2-3 minutes per side until 130°F internal temperature. Rest on cutting board for 5 minutes, then slice against grain into 1/4-inch strips.
  5. Divide warm cauliflower rice, roasted vegetables, and sliced steak evenly among 3 bowls. Serve immediately.

Notes

Marinate steak overnight for best flavor. Use meat thermometer for precise temperature. Slice against the grain for maximum tenderness. Store components separately for up to 3 days.