High Protein Steak Fajita Bowl Recipe
This High Protein Steak Fajita Bowl is a flavorful and nutritious meal combining marinated skirt steak with roasted bell peppers and onions, served over a bed of sautéed riced cauliflower. A low-carb twist on classic fajitas, this dish offers a satisfying balance of smoky, spicy, and tangy flavors, perfect for a healthy and hearty lunch or dinner.
- Prep Time: 15 minutes (plus marinating time of 2-12 hours)
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including 2-hour marinating minimum)
- Yield: 3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Low Carb
Ingredients
Scale
Steak and Marinade
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper to season
Vegetables and Cauliflower Rice
- 1/2 tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- Salt and pepper to season
- 1/2 tablespoon avocado oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon cumin
- Salt and pepper to season
Instructions
- Marinate the Steak: In a bowl or shallow dish, combine the chipotle peppers in adobo sauce, avocado or olive oil, fresh lime juice, cumin, salt, and pepper. Add the skirt steak and toss to coat thoroughly. Marinate for at least a few hours or preferably overnight. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Roast the Vegetables: Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips. 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 evenly. Roast in the oven for 15 to 20 minutes until the vegetables are tender and slightly caramelized.
- Sauté the Cauliflower Rice: Heat 1/2 tablespoon avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower and stir frequently until it becomes slightly golden and tender, approximately 15 minutes. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.
- Cook the Steak: Shake off excess marinade from the steak. In the same skillet, heat 1 tablespoon avocado oil over medium-high heat until hot. Add the steak and sear for 2 to 3 minutes on each side, depending on thickness, until medium rare (130°F internal temperature). Remove the steak and let it rest on a cutting board for 5 minutes to retain juices.
- Slice and Assemble Bowls: After resting, slice the steak thinly against the grain. Evenly distribute the cauliflower rice, roasted bell peppers and onions, and sliced steak into 3 bowls. Serve immediately for a fresh, high-protein meal.
Notes
- Marinating the steak overnight enhances flavor and tenderness.
- Use an instant-read thermometer to ensure the steak is cooked to medium rare for best texture.
- Feel free to substitute skirt steak with flank steak if preferred.
- This recipe is low carb by replacing traditional rice with cauliflower rice.
- Adjust spice levels by adding more or less chipotle peppers according to taste.
Keywords: steak fajita bowl, high protein dinner, low carb fajitas, cauliflower rice bowl, healthy Mexican bowl
Find it online: https://reemcook.com/high-protein-steak-fajita-bowl-recipe/
