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High Protein Steak Fajita Bowl

High Protein Steak Fajita Bowl
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A restaurant-style, low-carb bowl featuring juicy chipotle-marinated skirt steak, roasted peppers & onions, and seasoned cauliflower rice. Packed with 48g of protein!

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
salt and pepper to season
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

  1. STEP 1: In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and marinate for a few hours or overnight (preferable). Remove from the fridge 30 minutes before cooking.
  2. STEP 2: Preheat oven to 400°F. Place sliced pepper and onion on a sheet pan. Drizzle with oil and sprinkle with salt, pepper and cumin. Toss to coat. Roast for 15 to 20 minutes, or until tender.
  3. STEP 3: Heat oil over medium heat in a large skillet. Add riced cauliflower and stir regularly until slightly golden and tender, about 15 minutes. Season with salt and pepper. Place in a bowl and cover.
  4. STEP 4: Shake off excess marinade on steak. In the same skillet at medium-high heat, add oil. When hot, add steak and cook for 2 to 4 minutes per side, until medium rare (130°F). Let rest for 5 minutes, then slice thinly against the grain.
  5. STEP 5: Evenly spoon cauliflower rice, roasted veggies and steak into 3 bowls and serve immediately.

Notes

  • Marinating the steak overnight yields the most tender and flavorful results.
  • Be sure to slice the cooked steak against the grain for maximum tenderness.
  • Leftover components store well separately in the fridge for up to 4 days.

Nutrition

Find it online: https://maxketokitchen.com/high-protein-steak-fajita-bowl/