Steak Fajita Bowl

why make this recipe

Steak Fajita Bowl offers a delicious and healthy twist on traditional fajitas. Using cauliflower rice instead of regular rice makes this dish lighter and low-carb, while still packed with flavor. It’s a great way to enjoy beef and veggies all in one bowl, perfect for a quick dinner or meal prep. Plus, it’s colorful and customizable, making it an appealing option for everyone at the table.

how to make Steak Fajita Bowl

Ingredients:

• 1 lb skirt steak
• 1 medium cauliflower (for cauliflower rice)
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions:

1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, and cut it into florets. Pulse in a food processor until it resembles rice.
2. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add the cauliflower rice, season with salt, and sauté until tender (about 5-7 minutes). Set aside.
3. In the same pan, add the remaining tablespoon of olive oil. Season the skirt steak with salt, pepper, and fajita seasoning. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the pan and let rest for a few minutes before slicing.
4. In the same pan, add the sliced bell pepper and onion, and sauté until they are bright and tender.
5. To assemble the bowl, place a scoop of cauliflower rice in a bowl, then top with sliced steak, sautéed veggies, and fresh cilantro. Serve with lime wedges on the side.

how to serve Steak Fajita Bowl

Serve the bowl fresh and hot. Squeeze fresh lime juice over the top for added flavor. You can enjoy it on its own or add your favorite toppings, such as avocado or salsa, for an extra kick.

how to store Steak Fajita Bowl

To store leftovers, place them in an airtight container. You can keep the bowl in the fridge for up to 3 days. If you plan to keep it longer, consider freezing the individual components separately. Reheat in the microwave or on the stove until warm.

tips to make Steak Fajita Bowl

• Make sure not to overcook the steak to keep it tender and juicy.
• Use fresh vegetables for the best taste and texture.
• Adjust the spice level by adding more or less fajita seasoning according to your preference.
• If you don’t have a food processor, you can grate the cauliflower using a cheese grater.

variation

You can easily modify the recipe. For instance, you can substitute chicken or shrimp for the skirt steak. You can also add other veggies like zucchini or corn for added flavor and nutrition. Feel free to swap out the cauliflower for brown rice or quinoa if you prefer a grain base.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the steak and veggies in advance. Store them separately and assemble the bowl just before serving for the best taste.

Is this dish gluten-free?
Yes, the Steak Fajita Bowl is naturally gluten-free as long as you use gluten-free fajita seasoning.

Can I use a different type of steak?
Absolutely! While skirt steak is great for its flavor, you can use flank steak or even ground beef if that’s what you have on hand. Make sure to adjust cooking times accordingly.

Steak Fajita Bowl

A delicious and healthy twist on traditional fajitas, featuring cauliflower rice for a lighter, low-carb option that’s flavorful and customizable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb skirt steak Can substitute with flank steak or ground beef.
• 1 medium cauliflower (for cauliflower rice) Grate if no food processor available.
• 1 bell pepper, sliced Any color of bell pepper works.
• 1 onion, sliced Yellow or red onion adds sweetness.
• 2 tablespoons olive oil Divided for cooking.
• 1 tablespoon fajita seasoning Adjust spice level to taste.
• to taste Salt and pepper For seasoning.
• Fresh cilantro for garnish Optional.
• Lime wedges for serving Enhances flavor when squeezed on top.

Method

 

Preparation

1. Prepare cauliflower rice by cutting cauliflower into florets and pulsing in a food processor until rice-like.
2. Heat 1 tablespoon of olive oil in a pan over medium-high heat, add cauliflower rice, season with salt, and sauté until tender (about 5-7 minutes). Set aside.

Cooking

1. In the same pan, add the remaining olive oil and season skirt steak with salt, pepper, and fajita seasoning.
2. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness, then let rest before slicing.
3. Sauté sliced bell pepper and onion in the same pan until bright and tender.

Assembly

1. In bowls, layer cauliflower rice, sliced steak, sautéed veggies, and garnish with fresh cilantro.
2. Serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze components separately.