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High-Protein Steak Fajita Bowl

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A bold and savory bowl featuring smoky skirt steak, sautéed bell peppers and onions, and a light base of riced cauliflower.

Ingredients

Scale
  • 1 lb skirt steak
  • 2 cups riced cauliflower
  • 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

Instructions

  1. Prep your ingredients: Trim any excess fat from the skirt steak and slice the bell pepper and onion into thin strips. Pat the steak dry and season evenly with the fajita seasoning, salt, and pepper.
  2. Sauté the onions and peppers: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and slightly charred at the edges.
  3. Sear the steak: Push the vegetables to the side, add the remaining tablespoon of oil if needed, and place the seasoned skirt steak in the hot skillet. Cook until the steak reaches your desired doneness — about 3–4 minutes per side for medium-rare to medium depending on thickness.
  4. Rest and slice the steak: Remove the steak from the skillet and let it rest for a few minutes on a cutting board before slicing thinly across the grain.
  5. Cook the riced cauliflower: In the same skillet (no need to clean), add the riced cauliflower and cook for 3–5 minutes, stirring occasionally, until tender and warmed through. Season lightly with a pinch of salt and pepper.
  6. Assemble the bowls: Start with a base of riced cauliflower, top with sliced steak, and arrange the sautéed onion and bell pepper alongside. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Customize by adjusting spice levels or adding optional extras like mushrooms or zucchini.

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