Steak Fajita Bowls With Cilantro-Lime Cauliflower Rice Recipe

Steak Fajita Bowls with Cilantro-Lime Cauliflower Rice are perfect for meal prep and packed lunches. They’re also effortlessly paleo-friendly! Cauliflower is a versatile powerhouse—use it as a rice substitute or mash it as a potato alternative, delivering both great texture and fantastic flavor. These Steak Fajita Bowls are not only flexible but also incredibly delicious, whether you choose Grass fed Beef, Flank or Skirt Steaks.

Steak Fajita in a bowl

Steak Fajita Bowls

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total Time: 30 min

Ingredients - 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
Ingredients - 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!
Ingredients - 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. 

  7. Assemble bowls by making a bed of cauli-rice, then topping with steak, sautéed veggies, and your favorite toppings.  

Recipe Author: Cassie Johnston