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Steak Fajita Bowl

A vibrant, low-carb steak fajita bowl packed with sautéed peppers and onions, served over cauliflower rice, and topped with fresh cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb skirt steak Can substitute with flank steak, chicken, or turkey.
  • 2 cups cauliflower rice Prepare according to package instructions.
  • 1 piece bell pepper, sliced Any color of bell pepper can be used.
  • 1 piece onion, sliced Yellow or red onion works well.
  • 2 tablespoons olive oil For cooking the steak and veggies.
  • 1 tablespoon fajita seasoning Adjust seasoning to taste.
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking
  1. In a skillet, heat olive oil over medium-high heat.
  2. Season the skirt steak with salt, pepper, and fajita seasoning. Cook for 3-5 minutes on each side until cooked to your liking.
  3. Remove steak from skillet and let it rest.
  4. In the same skillet, add sliced bell peppers and onions; sauté for 3-4 minutes until tender.
  5. In another pan, cook cauliflower rice according to package instructions.
  6. Slice the steak and assemble the bowl by layering cauliflower rice, sautéed veggies, and steak slices.
  7. Garnish with fresh cilantro and serve.

Notes

For the best flavor, let the steak sit at room temperature for about 30 minutes before cooking. You can also try adding zucchini or mushrooms to your fajita bowl. Adding lime juice before serving enhances the flavor.