Description
A comforting bowl of high protein steak fajitas with tender skirt steak, vibrant peppers, and fluffy riced cauliflower, perfect for busy weeknights.
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 or olive 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
- Salt and pepper to season
Instructions
- Combine the marinade ingredients: chipotle peppers, olive oil, lime juice, cumin, salt, and pepper in a bowl. Stir well. Add the skirt steak, tossing to coat fully. Marinate for a few hours or overnight. Remove from the fridge 30 minutes prior to cooking.
- Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips. Spread them on a sheet pan, drizzle with 1/2 tablespoon olive oil, sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat. Roast for 15 to 20 minutes until tender.
- Heat 1/2 tablespoon avocado oil over medium heat in a large skillet. Add the riced cauliflower, stirring until slightly golden and tender, about 15 minutes. Season with salt and pepper. Place in a bowl and cover to keep warm.
- Shake off the excess marinade from the steak. In the same skillet, add 1 tablespoon avocado oil over medium-high heat. Once hot, add the steak and cook for 2 to 3 minutes on each side until medium-rare (130°F). Transfer to a cutting board and rest for 5 minutes before slicing.
- Spoon the riced cauliflower, roasted veggies, and sliced steak into bowls and enjoy immediately.
Notes
Consider topping with zesty lime crema or fresh avocado for added flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 462
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 90mg