If you’re craving a healthy yet satisfying dinner, this Steak Fajita Bowl is the perfect choice. Juicy skirt steak marinated in chipotle chilis, smoky spices, and fresh lime juice pairs beautifully with roasted peppers, onions, and fluffy cauliflower rice. It’s a low-carb, high-protein meal that’s bursting with flavor—and it comes together in about 30 minutes if you marinate the steak ahead of time.
Perfect for Taco Tuesday or a quick weeknight dinner, this bowl gives you all the fajita goodness without the tortillas.
Why You’ll Love This Recipe
- High in protein & low in carbs – fuel your body with wholesome ingredients.
- Quick & easy – ready in about 30 minutes with some prep.
- Bold fajita flavors – smoky chipotle marinade, roasted veggies, zesty lime.
- Customizable – add your favorite toppings like guacamole, salsa, or jalapeños.
Key Ingredients
- Skirt steak – tender and juicy, ideal for fajitas. Flank or flap steak also works.
- Chipotle peppers in adobo – add rich, smoky heat to the marinade.
- Fresh lime juice – brightens the flavors and helps tenderize the steak.
- Bell pepper & onion – roasted until caramelized for sweetness and depth.
- Cauliflower rice – keeps it light and low-carb while still hearty.
- Cumin – a warm, earthy spice that ties the fajita flavors together.
Step-by-Step Instructions
Step 1: Marinate the Steak
Whisk together chipotle peppers, adobo sauce, lime juice, cumin, oil, salt, and pepper. Coat the steak in the marinade and refrigerate for at least 1 hour (or overnight for best results). Let the steak come to room temperature 30 minutes before cooking.
Step 2: Roast the Veggies
Preheat oven to 400°F (200°C). Slice bell peppers and onion, toss with oil, cumin, salt, and pepper, then roast for 15–20 minutes until tender and slightly caramelized.
Step 3: Cook the Cauliflower Rice
In a skillet, heat oil over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for about 15 minutes until golden and tender. Keep warm.
Step 4: Sear the Steak
Pat off excess marinade. Heat oil in a skillet over medium-high heat. Cook steak for 2–3 minutes per side (depending on thickness) until medium-rare (130°F). Rest for 5 minutes before slicing thinly against the grain.
Step 5: Assemble the Bowls
Divide cauliflower rice, roasted veggies, and sliced steak among bowls. Top with your favorite garnishes—avocado, cilantro, salsa, or jalapeños—and serve immediately.
Bowl Variations
- Add tortillas or lettuce wraps for fajita-style handhelds.
- Top with guacamole or salsa for extra creaminess and flavor.
- Spice it up with sliced jalapeños or hot sauce.
- Swap proteins – try chicken, shrimp, or tofu with the same marinade.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet for best flavor.
High-Protein Steak Fajita Bowl Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time (Marinating): 1 hour
Total Time: 30 minutes (plus marinating)
Servings: 3
Calories: 528 per serving
Ingredients
- 1 lb skirt steak (or flank/flap steak)
- 2 tbsp chipotle peppers in adobo sauce (minced, with sauce)
- 2 tbsp avocado or olive oil (plus more for cooking)
- 2 tbsp fresh lime juice
- 1 ½ tsp cumin
- Salt & pepper, to taste
For Cauliflower Rice:
- ½ tbsp avocado or olive oil
- 1 (10 oz) bag riced cauliflower
- Salt & pepper, to taste
For Roasted Veggies:
- ½ tbsp avocado oil
- 1 red bell pepper, sliced
- ½ yellow onion, sliced
- ½ tsp cumin
- Salt & pepper, to taste
Instructions
- Marinate steak in chipotle, lime, cumin, oil, salt, and pepper for at least 1 hour (up to overnight).
- Roast peppers and onion at 400°F for 15–20 minutes with oil, cumin, salt, and pepper.
- Sauté cauliflower rice in oil for 15 minutes until golden; season to taste.
- Sear steak in a hot skillet for 2–3 minutes per side. Rest 5 minutes, then slice thinly.
- Assemble bowls with cauliflower rice, roasted veggies, and steak. Serve with toppings.