Save The smell of sizzling peppers and onions always pulls me into the kitchen, no matter what I am doing. I discovered steak fajita bowls on a busy weeknight when I wanted something restaurant-worthy but needed to use up whatever was in my fridge. Now they have become my go-to when I crave Tex-Mex flavors without the heavy carbs of traditional tortillas.
Last summer my sister came over for dinner and announced she was cutting carbs. I almost panicked until I threw together these bowls with cauliflower rice I had frozen weeks earlier. She took one bite and literally asked if I could make them every week.
Ingredients
- Flank steak: Thinly slicing against the grain makes all the difference for tenderness
- Smoked paprika: This is the secret to that authentic fajita sizzle flavor
- Bell peppers: Use three colors for visual appeal and slightly different sweetness levels
- Red onion: Sweeter than white onion and holds up beautifully to high heat
- Cauliflower rice: Fresh rices up fluffier but frozen works perfectly for busy nights
- Lime juice: Fresh squeezed cuts through the richness and brightens every bite
Instructions
- Marinate the steak:
- Combine sliced flank steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and fresh lime juice. Let it sit for at least 10 minutes while you prep the vegetables.
- Sear the steak:
- Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and cook 2 to 3 minutes per side until browned and just cooked through. Set aside on a plate.
- Caramelize the vegetables:
- In the same skillet, add more olive oil then toss in sliced bell peppers and red onion. Sauté for 5 to 7 minutes, stirring occasionally, until tender and lightly charred.
- Prepare the base:
- Cook cauliflower rice in a separate pan over medium heat for 5 to 6 minutes until tender. Season lightly with salt and pepper.
- Build your bowls:
- Divide cauliflower rice among four bowls. Top with sautéed vegetables and seared steak strips.
- Add the finishing touches:
- Garnish with sliced avocado, fresh cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately while everything is still warm.
Save My husband now requests these bowls for Sunday meal prep because they reheat so beautifully for lunch. Something about the way the flavors meld overnight makes them taste even better the next day.
Choosing the Right Cut
Flank steak is my top pick because it absorbs marinade beautifully and cooks up quickly. Skirt steak works wonderfully too if you can find it at your local market. Just remember to slice thinly against the grain for the most tender result.
Making It Your Own
Sometimes I swap in sliced portobello mushrooms for extra umami depth. Guacamole dolloped on top instead of sliced avocado makes everything creamier. A drizzle of chipotle sauce adds smoky heat that takes this over the top.
Perfect Pairings
A crisp cold Mexican beer or sparkling water with lime cuts through the rich spices beautifully. For sides, keep it light with a simple green salad dressed with citrus vinaigrette.
- Warm corn tortillas on the side for traditionalists
- Extra hot sauce for the spice lovers at your table
- Leftovers keep well for up to three days in the fridge
Save These bowls have saved more weeknight dinners than I can count. Hope they become a staple in your kitchen too.
Common Questions
- → What cut of steak works best?
Flank steak or sirloin are ideal choices. Slice thinly against the grain for maximum tenderness. Skirt steak also works beautifully.
- → Can I use regular rice instead?
Absolutely. White or brown rice make excellent substitutes if you prefer traditional grains over cauliflower rice.
- → How long should I marinate the steak?
Ten minutes minimum for flavor absorption, but up to 2 hours in the refrigerator will deepen the seasoning penetration.
- → What toppings complement this bowl?
Fresh avocado, cilantro, lime wedges, shredded cheese, sour cream, or Greek yogurt all add wonderful flavor and creaminess.
- → Is this suitable for meal prep?
Yes. Store components separately in airtight containers for up to 4 days. Reheat steak and vegetables gently to maintain texture.
- → How can I add more heat?
Jalapeño slices, crushed red pepper flakes, or your favorite hot sauce will dial up the spice level to your preference.