Steak fajita bowls with cauliflower rice
Flank steak marinated in lime, garlic, chili and cumin, seared hard and sliced thin against the grain, on cilantro-lime cauliflower rice with a tangle of sizzling peppers and onions and a scoop of fresh guacamole. All the pleasure of a fajita platter in a bowl.
- Time
- 45 min (15 prep + 30 cook)
- Servings
- 4
- Per serving
- 506 kcal
- Protein
- 40 g
Ingredients
- 1 1/2 lb flank steak flank steak, halved to fit the pan
Marinade
- 3 tbsp lime juice, for the marinade
- 2 tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tbsp chili powder, a mild one
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 1/2 tbsp avocado oil, divided
- 2 large (red and yellow) red bell peppers, sliced in strips
- 1 large green bell pepper, sliced in strips
- 1 large onion, sliced
Cilantro-lime rice
- 1 tbsp olive oil
- 1 1/2 lb frozen or fresh riced cauliflower cauliflower rice
- 1 tbsp lime juice
- 1/2 cup fresh cilantro, chopped
Guacamole
- 1 very large avocado
- 1 tbsp lime juice
- 2 tbsp red onions, finely diced
- 2 tbsp fresh cilantro, chopped
Steps
- In a large bowl, stir the 3 tablespoons of lime juice, coconut aminos, garlic, chili powder, cumin, paprika, oregano, 1/2 teaspoon of the salt and the pepper. Turn the steak in it and leave for 15 minutes in the fridge while you slice the vegetables.
- Lift the steak out and pat it nearly dry. Heat 1 1/2 teaspoons of the avocado oil in a large cast-iron or heavy skillet over high heat until it just smokes. Sear the steak 4–5 minutes a side, in two batches if needed, until an instant-read thermometer reads 125°F for rosy medium-rare, or 135°F for medium; the USDA's safe minimum for beef steaks is 145°F after a 3-minute rest. Rest it on a board for 5 minutes.
- Add the remaining avocado oil, then the peppers and onion, to the same hot pan with a pinch of salt. Cook for 7–9 minutes, stirring only now and then, until soft with charred edges. Scrape in any marinade left in the bowl and let it bubble hard for at least 1 minute, since it has been around raw meat.
- Meanwhile, heat the olive oil in a second large skillet over medium-high heat and cook the cauliflower for 5–6 minutes, until tender and most of the steam has gone. Take off the heat and stir in the lime juice, cilantro and 1/2 teaspoon of salt.
- Mash the avocado with the lime juice, red onion, cilantro and a pinch of salt. Slice the steak thinly against the grain and divide everything among four bowls. Keep the steak, peppers and rice in separate boxes for up to 3 days and make the guacamole on the day; reheat gently so the steak does not overcook.
Good to know
Can I use a different cut?
Yes, top sirloin works well: slice it thin against the grain and give it 3–4 minutes a side. It is leaner than flank, for about the same score.
Can I marinate it for longer?
Yes, up to 24 hours in the fridge is fine, and the steak gets more flavour. Take it out 20 minutes before cooking.
Alternative
Per
- Calories
- 103
- Protein
- (32%)
- 8 g
- Fat
- (49%)
- 5 g
- Carbohydrates
- (20%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 230 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2023 kcal goes into the pot and 2414 g of ingredients comes out as about 1963 g of food: 103 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.