Description
A delicious and healthy meal packed with flavor, combining tender skirt steak, colorful veggies, and low-carb riced cauliflower.
Ingredients
Scale
- 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 1/2 teaspoons cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- Salt and pepper to season (to taste)
- 1/2 tablespoon avocado oil
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
- Salt and pepper to season (to taste)
Instructions
- In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and let it marinate for a few hours or overnight (preferable). Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat your oven to 400°F (200°C). Slice the bell pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon avocado oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.
- While the veggies are roasting, heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add the riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place it in a bowl and cover to keep warm.
- Shake off the excess marinade from the steak. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When hot, cook the steak for 2 to 3 minutes on each side, until it’s medium rare (about 130°F or 54°C). Once cooked, place the steak on a cutting board and let it rest for 5 minutes. After resting, slice the steak against the grain into thin strips.
- Evenly spoon the riced cauliflower, roasted veggies, and sliced steak into three bowls and serve immediately.
Notes
Marinating the steak overnight enhances the flavor and you can customize the dish with your favorite veggies.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg
Keywords: steak, fajita, high protein, healthy meal, low carb