High Protein Steak Fajita Bowl

This high-protein steak fajita bowl is a weeknight hero in my kitchen when I crave something bold but balanced. Juicy marinated steak, charred veggies, and cauliflower rice all come together for a meal that delivers big flavor without leaving you sluggish or stuffed.

Every time I make this bowl I am transported right back to the first time I tossed steak in chipotle adobo marinade. My family could not stop talking about how much flavor was packed into such a simple dinner.

Ingredients

• Skirt steak: delivers bold beefy flavor and cooks quickly for tender strips look for good marbling at the butcher
• Chipotle peppers in adobo sauce: add deep smoky spice select a can with plump peppers and rich sauce
• Avocado or olive oil: gives richness and helps the marinade cling to the meat use a fresh bottle for the best taste
• Fresh lime juice: brightens everything squeeze right before using for max flavor
• Cumin: gives that earthy fajita base always choose ground cumin from a freshly opened bottle if possible
• Salt and pepper: simple musts for seasoning every layer use fine sea salt for even distribution
• Riced cauliflower: gives the bowl a light base and soaks up juices check for bags with pure white florets and no browning
• Red bell pepper: adds sweetness and color pick one that feels heavy and is glossy
• Yellow onion: brings mellow sweetness and caramelizes well slice right before roasting for the best results

Step-by-Step Instructions

Marinate the Steak:

Combine chipotle peppers oil lime cumin salt and pepper in a bowl Stir to blend fully Add the steak making sure all sides are coated Cover and let marinate in the fridge for at least two hours or overnight if you can Remove from the fridge thirty minutes before cooking so the steak can warm up and cook evenly

Prep and Roast the Veggies:

Preheat your oven to four hundred degrees Fahrenheit Slice the bell pepper and onion into thin strips Spread them on a sheet pan Drizzle with oil and toss with salt pepper and cumin so every piece is coated Roast in the hot oven for fifteen to twenty minutes or until the veggies are slightly charred and tender biting into these should feel like restaurant fajitas

Cook the Cauliflower Rice:

While the veggies bake heat oil in a large skillet over medium heat Add the riced cauliflower Stir often so it gets golden but not burnt Cook for about fifteen minutes until tender but not mushy Season with salt and pepper then transfer to a bowl and cover to keep warm I always let it steam a bit at the end to make it fluffy

Sear the Steak:

Remove extra marinade from the steak Heat oil in the same skillet over medium-high until just shimmering Add the steak and let it cook undisturbed for two to three minutes per side or until it hits your desired doneness I aim for medium rare with an instant read thermometer showing about one hundred thirty degrees Fahrenheit

Rest and Slice the Steak:

Place the cooked steak on a cutting board and let it rest for a full five minutes This helps all the juices stay in the meat When ready slice thinly against the grain so every bite is tender

Build the Bowls:

Layer warm cauliflower rice roasted peppers and onions and steak in individual bowls I love seeing the colors all come together at the finish serve right away for the juiciest steak experience

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Chipotle in adobo transformed the way I make fajitas for family taco nights now I look forward to the bold smokiness every time we sit down together

Storage Tips

Let any leftovers cool completely before storing Divide into individual airtight containers so the steak veggies and rice stay fresh in the fridge for up to three days For quick reheating zap in the microwave in thirty-second bursts or reheat on the stove with a splash of broth to keep it moist The flavors deepen after a day so bowls can be even better the next day

Ingredient Substitutions

If skirt steak is not available flank steak or sirloin strips work nearly as well Just slice thin and do not overcook For the marinade use regular chili powder or even smoked paprika if you cannot find chipotles in adobo If you are not a fan of cauliflower rice swap in shredded cabbage or try cooked quinoa

Serving Suggestions

Pile everything up in shallow bowls for easy eating To add crunch sprinkle with chopped fresh cilantro diced tomatoes or a handful of shredded lettuce A dollop of plain Greek yogurt can cool off the spice Serve with lime wedges for added zing and a big pitcher of iced tea if you want the classic Tex-Mex vibe

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Cultural Context

Steak fajita bowls are inspired by classic Texan-Mexican fajitas popularized in border towns and beloved for their grilled beef and peppers Traditionally served family style with tortillas this version skips the wrap for a fresher bowl format perfect for today’s health conscious kitchens

Frequently Asked Questions

→ How long should I marinate the steak?

For best flavor, marinate the steak for several hours or overnight. At minimum, aim for at least one hour.

→ Can I substitute skirt steak?

Yes, flank steak or sirloin are excellent alternatives if skirt steak is unavailable.

→ What's the best way to cook cauliflower rice?

Sauté riced cauliflower in oil over medium heat until tender and slightly golden, seasoning as desired.

→ How should I slice the steak?

Rest the steak, then slice it thinly against the grain for maximum tenderness.

→ Can I add toppings to this bowl?

Absolutely! Sliced avocado, fresh cilantro, or a squeeze of lime make delicious finishing touches.