Description
A flavorful, high-protein dish featuring juicy skirt steak, roasted veggies, and fluffy riced cauliflower.
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 ½ teaspoons cumin
- Salt and pepper (to season)
- 1 bag (10 ounces) riced cauliflower
- 1 red bell pepper, sliced
- ½ yellow onion, sliced
Instructions
- Marinate the Steak: In a bowl, combine chipotle peppers, avocado or olive oil, lime juice, cumin, and season with salt and pepper. Add the skirt steak, toss to coat, and marinate for a few hours or preferably overnight. Remove from the fridge 30 minutes prior to cooking.
- Roast the Vegetables: Preheat your oven to 400°F. Toss the sliced bell pepper and onion with a drizzle of olive oil, salt, pepper, and cumin. Roast on a sheet pan for about 15 to 20 minutes until tender and slightly caramelized.
- Prepare the Riced Cauliflower: In a large skillet over medium heat, add the remaining avocado or olive oil. Stir in riced cauliflower and sauté for about 15 minutes until it turns golden and tender, seasoning with salt and pepper. Transfer to a bowl and keep warm.
- Cook the Steak: Shake off excess marinade from the steak. In the same skillet (now at medium-high heat), add a tablespoon of avocado oil. Sear the steak for 2 to 3 minutes on each side for medium-rare (about 130°F). Let it rest for 5 minutes, then slice against the grain.
- Assemble the Bowls: In each bowl, layer the riced cauliflower, roasted veggies, and sliced steak. Serve immediately!
Notes
Top bowls with fresh cilantro and lime for added flavor. Serve with warm tortillas and a light salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg
Keywords: steak, fajita bowl, high protein, low carb, meal prep