Name: High Protein Steak Fajita Bowl Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 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; 1 red bell pepper, sliced; 1/2 yellow onion, sliced; 1/2 tablespoon olive oil; 1/2 teaspoon cumin; Salt and pepper to season; 1 10-ounce bag riced cauliflower; 1/2 tablespoon avocado or olive oil; Salt and pepper to season

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Introduction

This High Protein Steak Fajita Bowl is a flavorful, nutritious meal perfect for busy weeknights or meal prep. Featuring tender marinated skirt steak, roasted peppers and onions, and a healthy riced cauliflower base, it’s a satisfying twist on classic fajitas without the extra carbs.

High Protein Steak Fajita Bowl Recipe - Recipe Image

Ingredients

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
1/2 tablespoon avocado or olive oil (for veggies)
1 10-ounce bag riced cauliflower
Salt and pepper to season
1/2 tablespoon avocado oil (for cooking steak)
1 red bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon cumin (for veggies)
Salt and pepper to season

Instructions

Step 1: In a bowl or shallow dish, combine chipotle peppers, adobo sauce, 2 tablespoons oil, lime juice, 1 1/2 teaspoons cumin, salt, and pepper. Stir well, add the skirt steak, toss to coat, and marinate for a few hours or overnight. Remove steak from fridge 30 minutes before cooking to come to room temperature.
Step 2: Preheat oven to 400°F. Place sliced red bell pepper and yellow onion on a sheet pan. Drizzle with 1/2 tablespoon oil, sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat evenly, then roast for 15 to 20 minutes until tender.
Step 3: While veggies roast, heat 1/2 tablespoon oil in a large skillet over medium heat. Add riced cauliflower and stir frequently until slightly golden and tender, about 15 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
Step 4: Shake off excess marinade from steak. Heat 1/2 tablespoon avocado oil in the same skillet over medium-high heat. When hot, add the steak and cook 2 to 3 minutes per side for medium rare (about 130°F). Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
Step 5: Assemble the bowl by evenly dividing riced cauliflower, roasted veggies, and sliced steak. Serve immediately and enjoy.

Tips & Variations

For more heat, add extra chipotle peppers or a dash of cayenne to the marinade.
Substitute skirt steak with flank steak or sirloin if preferred.
Use fresh grated lime zest in the marinade for added brightness.
Add avocado slices, fresh cilantro, or a dollop of Greek yogurt for extra creaminess.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the riced cauliflower and steak gently in a skillet over medium heat or in the microwave until warmed through. Avoid reheating roasted veggies much to preserve their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen riced cauliflower for this recipe?

Yes, frozen riced cauliflower works well. Just thaw and drain any excess moisture before cooking to prevent sogginess.

How do I know when the steak is done?

Cooking times depend on thickness, but medium rare is reached around 130°F internal temperature. Use a meat thermometer for accuracy, or cook 2 to 3 minutes per side until the steak feels firm but still has some give.