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–+ servings
Benjamin

Gluten-Free & High Protein Steak Fajita Bowl

This bold and flavorful Fiery Chipotle Skirt Steak with Cauliflower Rice & Roasted Veggies is the perfect combination of smoky, spicy, and satisfying. The skirt steak is marinated in a rich chipotle-lime blend, pan-seared to perfection, and served alongside tender roasted bell peppers, onions, and fluffy cauliflower rice. Packed with protein and nutrients, this dish is ideal for a healthy weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 -3 servings
Course: Dessert
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

For the Steak Marinade:
  • 1 pound skirt steak
  • 2 tablespoons chipotle peppers in adobo sauce finely chopped with sauce
  • 2 tablespoons avocado or olive oil
  • 2 tablespoons fresh lime juice
  • 1 ½ teaspoons cumin
  • Salt and pepper to taste
For the Cauliflower Rice:
  • ½ tablespoon avocado or olive oil
  • 1 10-ounce bag riced cauliflower
  • Salt and pepper to taste
For the Roasted Veggies:
  • ½ tablespoon avocado oil
  • 1 red bell pepper sliced
  • ½ yellow onion sliced
  • ½ teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. Marinate the Steak: In a small bowl, whisk together the chipotle peppers, oil, lime juice, cumin, salt, and pepper. Coat the steak evenly and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
  2. Prepare the Cauliflower Rice: Heat ½ tablespoon avocado or olive oil in a skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 4-5 minutes until tender. Set aside.
  3. Roast the Veggies: Preheat the oven to 400°F (200°C). Toss the sliced red bell pepper and onion with avocado oil, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes, stirring halfway through, until slightly caramelized.
  4. Cook the Steak: Heat a grill or skillet over medium-high heat. Sear the steak for about 3-4 minutes per side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.
  5. Assemble & Serve: Plate the cauliflower rice, top with roasted veggies, and add the sliced steak. Serve with a squeeze of lime for extra freshness.

Notes

  • Adjust the spice level by using less chipotle if you prefer a milder dish.
  • For extra flavor, marinate the steak overnight.
  • Grilling option: This steak tastes amazing on the grill—cook over medium-high heat for about 3-4 minutes per side.
  • Storage: Store leftovers in an airtight container for up to 3 days.

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