12/28/2022
Steak Fajita Bowls
1 1/4 lbs flank steak or skirt steak
3 tablespoons + 1 tablespoon olive oil divided (1 for cooking)
1/3 cup lime juice juice of 2 limes
4 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 cup fresh cilantro leaves roughly chopped
Sea salt to taste
Veggies:
2 Tablespoons olive oil or avocado oil
3 bell peppers
1 large onion
12 oz cauliflower rice
Sea salt
Fresh lime juice
Toppings:
Sliced avocado
Fresh salsa
Steak:
1. First, marinate the steak. A minimum of 2 hours or overnight.
2. Whisk together the 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoons salt, paprika, and cilantro in a large bowl. Place the steak in the bowl and turn to coat. Cover and allow it to marinate in the refrigerator for desired length of time.
3. Heat a large cast iron skillet over high heat and add the remaining olive oil. Remove most of the marinade from the steak, then sprinkle salt on both sides. Once the skillet is sizzling, add the steak and cook to desired doneness.
4. Once the steak is done, remove it to a large cutting board and cover with foil to let it rest while you prepare the veggies.
Veggies:
1. Add a tablespoon of oil to the skillet you cooked the steak and turn the heat to medium high. Add the peppers and onions and sprinkle with sea salt. Cook the veggies, stirring occasionally for about 5 minutes or until softened.
2. In a separate skillet, sauté the cauliflower rice. Turn the heat to medium high and add a tablespoon of oil to the skillet. Add the cauliflower rice, stir, and cook for 2 minutes. Sprinkle with salt to taste and continue to sauté until cooked through, then add the lime juice to taste.
Assemble the bowls:
1. Slice the steak thinly across the grain to make strips. Add the cauliflower rice to the bottom of the bowls, and top with the steak, veggies, avocado, fresh salsa.
*Reference your nutrition guide for serving sizes*
