Steak Fajita Bowls with Cilantro-Lime Cauliflower Rice work beautifully for meal prep dinners and packed lunches. Plus, they can easily be made paleo or Whole30-compliant!
Cauliflower is so amazing! Use it instead of rice in dishes or mash it in place of potatoes. It has the same consistency and the flavor is fantastic!
These Steak Fajita Bowls are flexible and delicious. Use either Grass-fed Beef Flank or Skirt Steaks. Our thanks to Cassie Johnston, USWM April 2019 Featured Chef, for sharing this recipe.
Recipe Author: Cassie Johnston | Wholefully.com
PREP TIME: 10 minutes (plus marinating time)
COOK TIME: 20 minutes
YIELD: 4 servings
Photo Credit: Steak Fajita Bowl by Cassie Johnston | Wholefully.com
For the Marinated Steak:
- Juice and zest of 1 lime (about 2 tablespoons juice and 1 teaspoon zest)
- 1/2 cup pineapple or orange juice
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground cayenne (more to taste)
- 1/3 cup roughly chopped fresh cilantro
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 pound skirt or flank steak
For The Bowls:
- 4 tablespoons avocado oil, divided
- 1 poblano pepper, seeds removed, cut into bite-size pieces
- 1 green bell pepper, seeds removed, cut into bite-size pieces
- 1 red bell pepper, seeds removed, cut into bite-size pieces
- 1 yellow bell pepper, seeds removed, cut into bite-size pieces
- 1 large red onion, seeds removed, cut into bite-size pieces
- Salt and pepper, to taste
- Guacamole, pico de gallo, salsa verde, grilled corn, black beans, sour cream, tortilla strips, cheese, lime wedges—whatever other fajita toppings make your heart sing!
For The Cilantro-Lime Cauli-Rice:
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 2 12-ounce bags frozen riced cauliflower
- 1/4 cup water
- Juice and zest of 2 limes (about 1/4 cup juice and 2 teaspoons zest)
- 1/2 cup finely minced fresh cilantro
- Salt and pepper, to taste
Instructions For Steak Fajita Bowls:
- In a large bowl, whisk together all the ingredients for the marinated steak, except for the steak itself, until well-combined. Place the steak in a large zip-top bag or a tight-sealing glass container, and then cover with the marinade, turning to coat. Close the bag or cover the container, and marinate in the fridge for at least 30 minutes, but preferably at least 2 hours, and up to overnight.
- When the marinating time is up, remove the steak from the marinade and discard the marinade. Using paper towels, wipe off the steak and dry as much as possible. Bring to room temperature on a plate, about 30 minutes.
- Heat a large cast iron skillet over high heat. Add in two tablespoons of the avocado oil. Place the steak in the skillet and sear over high for 3 minutes per side (for medium rare) or 5 minutes per side (for well done). Transfer to a plate and tent with foil to rest for 10 minutes, then slice across the grain into thin strips. Cut into bite-size chunks.
- Return the cast iron skillet to medium heat, add in the remaining avocado oil, peppers, and red onion. Sauté until charred and slightly tender, but not completely mushy, about 10 minutes.
- Meanwhile, make the Cilantro-Lime Cauli-Rice by heating the coconut oil in a large skillet with a lid over medium heat. Add in the garlic and sauté until just fragrant, about 2 minutes. Add in the frozen cauliflower (no need to defrost) and water, using a wooden spoon to break up as much as possible.
- Cover the rice and cook, stirring occasionally, until most of the water is absorbed and the rice looks fluffy and tender, about 10 minutes. Remove from heat, add in the lime juice and zest, cilantro, and salt and pepper to taste.
- Assemble bowls by making a bed of cauli-rice, then topping with steak, sautéed veggies, and your favorite toppings.
- I like to double this and freeze it! Make it all the way through, and then just freeze the steak strips and pepper strips together, and then the cauli-rice separately. When ready to serve, I defrost in the fridge and then reheat in a skillet on the stove.
- Most supermarkets carry frozen riced cauliflower now (it saves a step and is more affordable than fresh for a lot of the year). But if you can’t track it down, just pulse a full head of fresh cauliflower in your food processor until it resembles the size of rice. Then proceed with the recipe as written.
- Skirt and flank steak can both be tough cuts of meat. The marinating helps, but you want to make SURE to cut across the grain here to get nice tender bites of steak.
- Do not fear the poblano! Once you take the seeds out and cook the peppers, they barely have any spice at all. If you like a kick, leave the seeds in.
Meet The Chef
Cassie Johnston is a Certified Holistic Nutritionist, Certified Health and Wellness Coach, cookbook author, professional recipe developer, food photographer, and all around believer in the abundant goodness of life. Cassie is USWM April 2019 Featured Chef. Please visit her website Wholefully.com for inspiring recipes, tips and tricks to help you make the most of your health and wellness.