High Protein Steak Fajita Bowl

This high protein steak fajita bowl completely transformed my weeknight dinner game when I was desperately searching for meals that could satisfy my teenage son’s appetite while keeping my family’s protein goals on track. After countless failed attempts at “healthy” dinners that left everyone reaching for snacks an hour later, I finally cracked the code with this smoky, satisfying bowl.

I’ll never forget the first time I served this to my skeptical family. My husband walked into the kitchen, took one whiff of that chipotle-marinated steak sizzling in the pan, and said, “This actually smells incredible.” Twenty minutes later, my normally picky eater was asking for seconds and genuinely excited about the cauliflower rice – something I never thought I’d see. That’s when I knew I’d found something special. This high protein steak fajita bowl delivers restaurant-quality flavors with over 30 grams of protein per serving, all while being naturally low-carb and ready in just 30 minutes. The secret is that overnight chipotle marinade that transforms ordinary skirt steak into something extraordinary. You’re going to love this one!

Ingredients for High Protein Steak Fajita Bowl

The quality of your ingredients makes all the difference in this recipe, especially when it comes to the steak and spices. I always buy my skirt steak from the butcher counter rather than pre-packaged because the freshness really shows in the final dish.

For the Steak:

• 1 pound skirt steak – I recommend asking your butcher for even thickness throughout

For Steak Marinade:

• 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce – La Costeña is my go-to brand for the perfect heat level
• 2 tablespoons avocado or olive oil – I use avocado oil for its high smoke point
• 2 tablespoons fresh lime juice – Pro tip: roll limes on counter before juicing for maximum yield
• 1½ teaspoons cumin – Freshly ground cumin makes a noticeable difference
• Salt and pepper to season

For Cauliflower Rice:

• ½ tablespoon avocado or olive oil
• 1 (10-ounce) bag riced cauliflower – Frozen works just as well as fresh

For Roasting Veggies:

• ½ tablespoon avocado oil
• 1 red bell pepper, sliced – Choose firm, glossy peppers for best roasting
• ½ yellow onion, sliced – Sweet onions give the best caramelized flavor
• ½ teaspoon cumin
• Salt and pepper to season

Step-by-Step Instructions

I recommend starting this recipe the night before if possible, as the overnight marinade creates incredibly tender, flavorful steak that’s worth the extra planning.

Step 1: In a bowl or shallow dish, combine all marinade ingredients and stir well. Add the steak, toss to coat completely, and marinate for at least a few hours or preferably overnight in the refrigerator. Remove from the fridge exactly 30 minutes before cooking to bring to room temperature – this ensures even cooking throughout.

Step 2: Preheat your oven to 400°F. Slice bell pepper and onion into uniform ¼-inch strips and place them on a sheet pan. Drizzle with ½ tablespoon olive oil and sprinkle with salt, pepper, and ½ teaspoon cumin. Toss with your hands to coat evenly. Roast for 15 to 20 minutes, or until the edges are lightly caramelized and tender.

Step 3: While veggies are roasting, heat ½ tablespoon avocado oil over medium heat in a large 12-inch skillet. Add riced cauliflower and stir regularly until it turns golden and loses its raw bite, about 12-15 minutes. The cauliflower should look slightly dry, not mushy. Season generously with salt and pepper. Transfer to a bowl and cover to keep warm.

Step 4: Pat steak dry and shake off excess marinade. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When the oil shimmers and begins to smoke slightly, add steak. Cook for 2 to 3 minutes per side depending on thickness, until it reaches 130°F internal temperature for medium rare – the steak should feel slightly firm but still give to pressure. Place steak on cutting board and let rest for exactly 5 minutes, then slice against the grain into thin ¼-inch strips.

Step 5: Divide the warm cauliflower rice, roasted vegetables, and sliced steak evenly among 3 bowls and serve immediately while everything is still warm.

What to Serve with High Protein Steak Fajita Bowl

These flavor combinations create the perfect balance of textures and tastes while adding extra nutrition to your already protein-packed bowl.

Diced Avocado or Cottage Cheese Chicken Salad: The creamy richness perfectly balances the smoky heat from the chipotle marinade while adding heart-healthy fats that help with nutrient absorption.

Low-Carb Salsa or Chickpea Beet and Feta Salad: Fresh pico de gallo adds brightness and acidity that cuts through the richness of the steak while keeping carbs minimal.

Sliced Jalapeños: These provide an extra kick of heat and satisfying crunch that complements the tender vegetables beautifully.

Chopped Fresh Cilantro: The herbaceous freshness brightens every bite and adds that authentic Mexican restaurant flavor profile.

Greek Yogurt or Cottage Cheese Flatbread: Greek yogurt works as a lighter alternative to sour cream while boosting the protein content even higher, or serve with protein-rich flatbread for extra carbs.

Storage & Serving Tips

Store all components separately in airtight containers in the refrigerator for up to 3 days to maintain optimal texture and flavor. The steak stays most tender when stored in its own container with any accumulated juices.

When reheating, warm the cauliflower rice and vegetables in the microwave for 30-60 seconds, but gently warm the steak in a skillet over low heat for just 30-60 seconds to avoid overcooking. You can also enjoy the steak cold over a salad for meal prep lunches.

This recipe is incredibly versatile – try serving it over regular rice for higher carb needs, stuff it into cottage cheese wraps for handheld fajitas, or use lettuce wraps for an extra-light option. It also pairs perfectly with high protein breakfast bowls for meal prep variety.

Conclusion

High Protein Steak Fajita Bowl

Smoky chipotle-marinated steak served over cauliflower rice with roasted vegetables for a high-protein, low-carb meal

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.