Steak Fajitas with Cauliflower Rice
Ingredients
- 2 pounds skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips
- 1 red pepper deseeded and sliced into thin strips
- 1 green or yellow pepper deseeded and sliced into thin strips
- 1 medium onion peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic minced
- 2 cups riced cauilflower
Optional garnish:
Instructions
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
- Serve over a bed of cauliflower rice and desired optional garnishes.
Meet Chef
I'm Chef Trimell, originally from Chicago but now proudly calling West Michigan home. As a U.S. military veteran, I honed my culinary skills in various kitchens before pursuing formal education at the Secchia Institute of Culinary Arts, guided by three esteemed Master Chefs.
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