Steak Fajita Bowl (Printable Version)

Tender spiced steak with charred peppers and onions over fluffy cauliflower rice.

# What You'll Need:

→ Steak

01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime

→ Vegetables

11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
16 - Salt and pepper to taste

→ Base

17 - 4 cups cauliflower rice, fresh or frozen

→ Optional Toppings

18 - 1 ripe avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges
21 - 1/4 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
22 - 1/4 cup sour cream or Greek yogurt

# Directions:

01 - In a mixing bowl, combine sliced steak with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat evenly. Marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated steak in a single layer and sear for 2 to 3 minutes per side until browned and cooked through. Remove steak from the pan and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Add sliced bell peppers and red onion, then sauté for 5 to 7 minutes, stirring occasionally, until tender and lightly charred. Season with salt and pepper to taste.
04 - In another pan, cook cauliflower rice over medium heat for 5 to 6 minutes until tender. Season lightly with salt and pepper.
05 - Divide cauliflower rice evenly among 4 bowls. Top each bowl with sautéed vegetables and steak strips.
06 - Top each bowl with avocado slices, fresh cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately.

# Additional Tips::

01 -
  • It actually tastes like restaurant food, which means you'll stop reaching for takeout menus.
  • You can have it on the table in 40 minutes, making it perfect for weeknight dinners when you're tired but don't want to compromise on flavor.
  • The steak stays tender and juicy if you don't overcook it, and the seared edges add this incredible depth that keeps people coming back for seconds.
02 -
  • Slice your steak against the grain or it will be tough no matter how carefully you cook it; take a second to look at the muscle fibers and cut perpendicular to them.
  • Don't crowd the pan when you sear the steak—if pieces overlap, they'll steam instead of sear, and you'll lose that beautiful caramelized crust that makes this dish taste extraordinary.
03 -
  • Let your steak come closer to room temperature before cooking so it cooks evenly—cold steak pulled straight from the fridge needs longer to reach that perfect medium-rare, and the outside starts to overcook waiting for the inside to catch up.
  • Finish everything with a squeeze of fresh lime juice right before eating; it's the difference between a good bowl and one people remember and ask you to make again.
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