High Protein Steak Fajita Bowl Recipe
This High Protein Steak Fajita Bowl features tender skirt steak marinated in chipotle adobo sauce, paired with roasted bell peppers and onions, and served over golden sautéed riced cauliflower. It’s a flavorful, low-carb dish perfect for a wholesome, satisfying meal packed with protein and vibrant Tex-Mex flavors.
- Prep Time: 10 minutes (plus marinade time)
- Cook Time: 35 minutes
- Total Time: 45 minutes (excluding marinade time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
- Diet: Low Carb
Ingredients
Scale
Steak 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
Roasted Veggies
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to season
Riced Cauliflower
- 1 10-ounce bag riced cauliflower
- 1/2 tablespoon avocado or olive oil
- Salt and pepper to season
Instructions
- Marinate the Steak: In a bowl or shallow dish, mix the chipotle peppers in adobo, avocado or olive oil, fresh lime juice, cumin, salt, and pepper. Add the skirt steak and toss to coat fully. Cover and refrigerate for a few hours or ideally 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 (205°C). Slice the red bell pepper and yellow onion into strips. Spread them on a sheet pan, drizzle with 1/2 tablespoon olive oil, and season with salt, pepper, and 1/2 teaspoon cumin. Toss to coat evenly. Roast for 15 to 20 minutes until tender and slightly caramelized.
- Sauté Riced Cauliflower: While the veggies roast, heat 1/2 tablespoon avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower and stir frequently, cooking until it turns lightly golden and tender, about 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 cook for 2 to 3 minutes per side for medium-rare doneness (130°F/54°C internal temperature). Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Then slice thinly against the grain.
- Assemble the Bowl: Evenly distribute the sautéed riced cauliflower into serving bowls. Top with the roasted bell peppers and onions, and finish with the sliced steak. Serve immediately to enjoy the warm, flavorful layers.
Notes
- Marinating the steak overnight enhances flavor and tenderness, but at least 1-2 hours is sufficient if time is short.
- Use avocado oil or olive oil for a healthier fat option with a high smoke point.
- Riced cauliflower is a great low-carb alternative to rice, making this dish paleo-friendly.
- Check the internal steak temperature with a meat thermometer for perfect doneness.
- Feel free to add avocado slices or a dollop of sour cream for extra creaminess.
Keywords: steak fajita bowl, high protein fajita, riced cauliflower, low carb steak bowl, Tex-Mex bowl, healthy fajitas
Find it online: https://cookwithyana.com/high-protein-steak-fajita-bowl-recipe/
