Description
A warm and hearty steak fajita bowl with marinated skirt steak, riced cauliflower, and roasted veggies, perfect for cozy weeknight dinners.
Ingredients
Scale
- 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 oil
- 1 10-ounce bag riced cauliflower
- 1/2 tablespoon avocado oil
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
Instructions
- Combine the marinade ingredients: chipotle peppers, 2 tablespoons of avocado oil, lime juice, 1 1/2 teaspoons cumin, salt, and pepper in a bowl.
- Add the skirt steak, tossing to coat in the marinade. Let it marinate for a few hours or overnight.
- Preheat the oven to 400°F (200°C) while preparing the veggies.
- Slice the red bell pepper and yellow onion into strips. Place them on a sheet pan, drizzle with 1/2 tablespoon of olive oil, and season with salt, pepper, and 1/2 teaspoon cumin.
- Roast the veggies in the oven for 15 to 20 minutes until tender and caramelized.
- Heat 1/2 tablespoon avocado oil in a large skillet over medium heat. Add the riced cauliflower and cook until golden brown, about 15 minutes.
- Shake off the excess marinade from the steak. In the same skillet, increase the heat to medium-high and add 1 tablespoon of avocado oil.
- Add the skirt steak, cooking for 2 to 3 minutes per side until medium-rare.
- Let the steak rest for 5 minutes before slicing.
- Assemble your bowls by adding a scoop of riced cauliflower, followed by the roasted veggies, and topping with sliced steak.
Notes
You can make the marinade and cut the veggies in advance for a quick dinner. Storage suggestions: leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 530mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg