Description
Discover how to make a delicious high protein steak fajita bowl with our easy-to-follow recipe. Perfect for a healthy and satisfying meal!
Ingredients
- 1 1/4 lbs (567 g) beef steak (flank steak or skirt steak)
- 3 tablespoons + 1 tablespoon vegetable oil, divided (15 ml + 15 ml for cooking)
- 1/3 cup (80 ml) lime juice (juice of 2 limes)
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) ground cumin
- 3/4 teaspoon (4 ml) fine sea salt
- 1/4 teaspoon (1 ml) smoked paprika
- 1/4 cup (60 ml) fresh cilantro leaves, roughly chopped
- Sea salt, to taste, for cooking
- 2 tablespoons (30 ml) vegetable oil (olive oil or avocado oil)
- 3 bell peppers, various colors, sliced into strips
- 1 large onion, sliced with the grain
- 12 oz (340 g) cauliflower rice, frozen
- Sea salt
- Fresh lime juice
- Sliced avocado or homemade guacamole**
- Dairy-free sour cream, like Forager, or homemade*
- Fresh salsa
- Additional fresh cilantro
Instructions
- To start, prepare the steak by letting it soak in a marinade. Ideally, leave it overnight for optimal taste, but a minimum of 2 hours is recommended. If you’re short on time, 1 hour will suffice.
- In a big bowl, blend together 3 tablespoons of vegetable oil, lime juice, minced garlic, chili powder, cumin, 3/4 teaspoon of fine sea salt, smoked paprika, and chopped cilantro. Submerge the steak in this mixture, ensuring it’s fully coated. Cover the bowl and refrigerate for the desired marination period.
- When you’re set to cook the steak, have all your components, including toppings, ready. Heat a large cast iron pan on high and pour in the remaining tablespoon of vegetable oil. Wipe off most of the marinade from the steak, then sprinkle generous sea salt on both sides. When the skillet is hot, place the steak in and cook to your preferred level of doneness—approximately 4 minutes each side for medium to medium-rare, depending on the thickness. Use a meat thermometer to check: 130°F-135°F for medium-rare, 135°F-145°F for medium.
- After cooking, transfer the steak to a large cutting board, cover with foil, and let it rest while you prepare the vegetables.
- Add a tablespoon of oil to the same skillet and increase the heat to medium-high. Toss in the sliced bell peppers and onions, season lightly with sea salt, and cook them, stirring now and then, for about 5 minutes or until they soften.
- Simultaneously, in another pan, sauté the cauliflower rice directly from frozen. Set the pan to medium-high heat, add a tablespoon of oil, then include the cauliflower rice, stirring for 2 minutes. Season with sea salt as desired and continue to cook until it’s done. Finish with a squeeze of lime juice to your liking.
- This dish yields 4-6 servings of fajita bowls. Thinly slice the steak against the grain into strips. Place a portion of cauliflower rice at the base of each bowl, followed by the steak, cooked vegetables, sliced avocado or homemade guacamole, fresh salsa, dairy-free sour cream, and a sprinkle of cilantro. Serve immediately and relish!
Notes
- Marinate the steak longer for richer flavor, preferably overnight.
- Remove excess marinade before cooking to avoid burning.
- Enhance cauliflower rice with sea salt and a splash of fresh lime juice.