Description
A nutritious and flavorful steak fajita bowl made with marinated skirt steak and roasted vegetables over riced cauliflower.
Ingredients
- 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 ground cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil (for roasting veggies)
- 1 ten-ounce bag riced cauliflower
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon ground cumin (for veggies)
Instructions
- In a bowl, mix the marinade ingredients: chipotle peppers, 2 tablespoons of oil, lime juice, cumin, salt, and pepper.
- Add the skirt steak and toss to coat thoroughly. Marinate for a few hours or overnight for best flavor.
- Preheat your oven to 400°F.
- Slice the red bell pepper and yellow onion into strips, place them on a sheet pan, drizzle with 1/2 tablespoon of oil, and season with salt, pepper, and cumin.
- Roast the vegetables for 15 to 20 minutes until tender.
- While the veggies roast, heat 1/2 tablespoon of oil in a skillet over medium heat. Add the riced cauliflower and stir until golden and tender.
- Shake off excess marinade from the skirt steak and add to the skillet over medium-high heat. Cook for 2 to 3 minutes per side until desired doneness.
- Let the steak rest before slicing against the grain.
- Assemble the bowls with riced cauliflower, roasted vegetables, and steak served warm.
Notes
Consider marinating the steak overnight for enhanced flavor. Customize ingredients to suit your taste.