Steak Fajita Bowls


Steak Fajita Bowls

Print Recipe


steak and marinade

  • 1 1/4 lbs flank steak or skirt steak
  • 3 tablespoons + 1 tablespoon extra virgin olive oil divided 1 for cooking
  • 1/3 cup lime juice 2 limes
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro leaves roughly chopped
  • Sea salt to taste for cooking


  • 2 Tablespoons olive oil or avocado oil
  • 3 bell peppers various colors sliced into strips
  • 1 large onion sliced with the grain
  • 12 oz cauliflower rice Frozen
  • Sea salt
  • fresh lime juice
  • salsa




  • In a large bowl, whisk together the 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoons salt, paprika, and cilantro. Place the steak in the bowl and turn to coat. Cover and allow it to marinate in the refrigerator for desired length of time.
  • Once you’re ready to cook the steak, have your ingredients ready to go, including the toppings. Heat a large skillet over high heat and add the remaining tablespoon of olive oil. Remove most of the marinade from the steak, then sprinkle coarse sea salt on both sides. Once the skillet is sizzling, add the steak and cook to desired doneness - about 4 minutes per side for an average flank steak for medium to medium rare. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.
  • 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.


  • 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 lightly with sea salt to taste. Cook the veggies, stirring occasionally for about 5 minutes or until softened.
  • Meanwhile, in a separate skillet, sauté the cauliflower rice. You can cook it straight from the freezer. 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 sea salt to taste and continue to sauté until cooked through, then add the lime juice to taste. Can also season with taco seasoning for more flavor.

Assemble the bowls

  • This recipe makes 4-6 fajita bowls. 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, fresh salsa, pico and garnish with cilantro. Serve right away and enjoy!