Ingredients
For the Marinated Steak:
- Juice and zest of 1 lime (about 2 tablespoons juice and 1 teaspoon zest)
- ½ cup pineapple or orange juice
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground cayenne pepper (more to taste)
- ⅓ cup roughly chopped fresh cilantro
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ 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, cut into bite-size pieces
- Salt and pepper to taste
For the Cilantro-Lime Cauli-Rice:
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 2 (12-ounce) bags frozen riced cauliflower
- ¼ cup water
- Juice and zest of 2 limes (about ¼ cup juice and 2 teaspoons zest)
- ½ cup finely minced fresh cilantro
- Salt and pepper to taste
Instructions
- Make the marinade and marinate steak: In a large bowl, whisk together lime juice and zest, pineapple/orange juice, minced garlic, honey, cumin, chili powder, cayenne, chopped cilantro, sea salt, oregano, and black pepper until well combined. Place the steak in a large zip-top bag or glass container, pour marinade over, ensuring the steak is fully coated. Seal and refrigerate for at least 30 minutes, preferably 2 hours, or overnight.
- Prepare steak for cooking: Remove the steak from the marinade and discard the marinade. Pat the steak dry thoroughly with paper towels. Let rest at room temperature for about 30 minutes to ensure even cooking.
- Cook the steak: Heat a large cast iron skillet over high heat. Add 2 tablespoons avocado oil. Sear the steak for 3 minutes per side for medium-rare or 5 minutes per side for well done. Transfer steak to a plate, tent loosely with foil, and rest for 10 minutes. After resting, slice steak thinly against the grain and then cut into bite-sized pieces.
- Sauté the peppers and onions: Return the same cast iron skillet to medium heat and add remaining 2 tablespoons avocado oil. Add the poblano, green, red, and yellow bell peppers along with the red onion. Sauté until the vegetables are charred and slightly tender but still retaining some bite, about 10 minutes. Season with salt and pepper to taste.
- Prepare Cilantro-Lime Cauliflower Rice: In a large skillet with a lid, heat coconut oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes. Add frozen riced cauliflower and water; use a wooden spoon to break up any clumps. Cover and cook, stirring occasionally, until most water is absorbed and cauliflower is tender and fluffy, approximately 10 minutes. Remove from heat and stir in lime juice and zest, minced cilantro, salt, and pepper to taste.
- Assemble Steak Fajita Bowls: On each plate or bowl, create a bed of cilantro-lime cauliflower rice. Top with sautéed peppers and onions and bite-sized steak pieces. Add your favorite toppings such as avocado slices, sour cream, or shredded cheese if desired. Serve immediately.
Notes
- For best flavor, marinate the steak overnight, but 30 minutes minimum will also work.
- Adjust cayenne pepper amount to control spiciness.
- Using a cast iron skillet ensures excellent searing for the steak and vegetables.
- This recipe is easily adaptable for paleo or Whole30 by omitting honey or substituting it with approved sweeteners.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Use fresh limes for the best citrus flavor in the cilantro-lime rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Carb
