A sizzle resonates as you sear a perfectly marinated skirt steak, filling the kitchen with mouthwatering aromas. This High Protein Steak Fajita Bowl allows you to enjoy vibrant flavors in less than an hour, combining tender steak, roasted veggies, and fluffy riced cauliflower for a nutritious meal. It’s the blend of smoky chipotle and fresh lime that elevates this dish.
This recipe is perfect for busy weeknights or meal prepping for lunch. It’s a great option for fitness enthusiasts seeking high protein meals. You can marinate the steak a day in advance for even better flavor and convenience.
Why You’ll Love This Recipe
- Enjoy a combination of smoky and spicy flavors from the chipotle marinade.
- Experience the tender texture of perfectly cooked skirt steak.
- Savor the crunch of roasted vegetables in every bite.
- Delight in a low-carb alternative with savory riced cauliflower.
What You’ll Need
Gather the following ingredients to create your delicious bowl.
For the Marinade
- 1 lb skirt steak
- 2 tbsp chipotle peppers in adobo sauce, finely chopped with sauce
- 2 tbsp avocado or olive oil
- 2 tbsp fresh lime juice
- 1 1/2 tsp cumin
- Salt and pepper to season
For the Riced Cauliflower
- 1/2 tbsp avocado or olive oil
- 1 (10-ounce) bag riced cauliflower
- Salt and pepper to season
For the Roasted Vegetables
- 1/2 tbsp avocado oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 tsp cumin
- Salt and pepper to season
Use lime juice from a fresh lime for best flavor.
Substitutions & Swaps
- Skirt steak can be replaced with flank steak.
- Riced cauliflower can be swapped for quinoa for a higher carb option.
- Olive oil works well instead of avocado oil.
- Use any bell pepper color you prefer.
How to Make It
Follow these simple steps to create your flavorful bowl.
Mix the Marinade
In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and marinate for a few hours or overnight (preferable). Remove from the fridge 30 minutes before cooking to bring to room temperature.
Preheat and Roast
Preheat your oven to 400°F. Slice pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.
Cook the Riced Cauliflower
Heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place in a bowl and cover to keep warm.
Cook the Steak
Shake off excess marinade on the steak. In the same skillet at medium-high heat, add 1 tablespoon avocado oil. When hot, add the steak and cook for 2 to 3 minutes per side (depending on thickness), until medium rare (130 degrees F). When done, place the steak on a cutting board and let it rest for 5 minutes. Once rested, slice the steak against the grain into thin strips.
Assemble the Bowls
Evenly spoon rice, roasted veggies, and steak into 3 bowls and serve immediately.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: No, steak texture will change.
Reheat: In the microwave for 1-2 minutes.
Tips for Best Results
- Allow the steak to come to room temperature for even cooking.
- Be sure not to overcrowd the pan while cooking the veggies for better roasting.
- Adjust cooking times based on your steak thickness for perfect doneness.
- Slice the steak against the grain for maximum tenderness.
Serving Suggestions
- Pair with a dollop of guacamole or salsa for extra flavor.
- Serve with a side of tortilla chips for a crunchy bite.
- Enjoy with a fresh green salad to balance the meal.
