Steak Fajita Bowl
A delicious and satisfying high-protein, low-carb steak fajita bowl packed with juicy skirt steak and colorful veggies, perfect for busy weeknight dinners.
Ingredients
For the Steak
- 1 lb skirt steak
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
For the Veggies
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
For the Base
- 2 cups cauliflower rice can be pre-riced or homemade
For Garnish
- Fresh cilantro for garnish (optional)
Instructions
Marinate the steak
- In a zip-top bag or bowl, combine skirt steak with chili powder, cumin, salt, and pepper. Let it marinate for at least 30 minutes to absorb the flavors.
Cook the steak
- In a large skillet, heat olive oil over medium-high heat. Cook the skirt steak for about 3-4 minutes on each side or until it reaches your desired level of doneness. Remove from the skillet and let it rest for a few minutes before slicing.
Sauté the veggies
- In the same skillet, add the sliced bell pepper and onion. Sauté for about 5-7 minutes until they are tender and slightly caramelized.
Assemble the bowl
- In a bowl, layer the cauliflower rice, sautéed veggies, and sliced steak.
Garnish and serve
- Top your bowl with fresh cilantro and serve immediately for a delightful dinner.
Notes
For the best sear, don't overcrowd the pan; cook the steak in batches if necessary. This recipe is excellent for meal prep, and you can easily make it ahead. Store leftovers in an airtight container for up to 3 days or freeze components for up to 2 months. Grilling the steak is also a great option for enhanced flavor.