Steak Fajita Bowl with Cauliflower Rice (Printable View)

Tender spiced steak with sautéed peppers and onions over cauliflower rice for a satisfying Tex-Mex inspired meal.

# What You’ll Need:

→ For the Steak

01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime

→ For the Vegetables

11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste

→ For the Base

17 - 4 cups cauliflower rice (fresh or frozen)

→ Optional Toppings

18 - 1 ripe avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges
21 - 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
22 - 1/4 cup sour cream or Greek yogurt

# How To Make It:

01 - Combine sliced steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat thoroughly. Let marinate for at least 10 minutes to allow flavors to penetrate the meat.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer without overcrowding. Sear for 2–3 minutes per side until nicely browned and just cooked through. Transfer steak to a plate and set aside.
03 - In the same skillet, add remaining 1 tbsp olive oil. Add sliced bell peppers and red onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp and lightly charred at edges. Season with salt and pepper to taste.
04 - While vegetables cook, heat another pan over medium heat. Add cauliflower rice and cook for 5–6 minutes until tender but not mushy. Season lightly with salt and pepper to enhance flavor.
05 - Divide cooked cauliflower rice evenly among 4 serving bowls. Arrange sautéed vegetables and seared steak strips on top of each bowl.
06 - Garnish each bowl with avocado slices, fresh cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately while everything is warm.

# Best Practices:

01 -
  • You get that restaurant style sizzle and char right in your own kitchen without any fancy equipment
  • The cauliflower rice soaks up all those incredible juices and spices while keeping things light
  • Everything cooks in one skillet in under 30 minutes, so weeknight dinner feels like a treat
02 -
  • Thinly slice your steak against the grain, otherwise you'll end up chewing through tough fibers instead of tender bites
  • Don't overcrowd the pan when searing the meat, it'll steam instead of getting that beautiful caramelized crust
  • Let the vegetables get some color, those charred spots are where all the sweet smoky flavor lives
03 -
  • Partially freeze your steak for 20 minutes before slicing, it becomes firm and infinitely easier to cut into thin strips
  • Get a good sear on your vegetables and meat in batches rather than crowding the pan, each piece deserves its moment with the hot surface
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