Paleo Lime Steak Fajita Cauliflower Rice Skillet
Sizzling skirt steak, three colors of charred bell pepper, and cumin-scented cauliflower rice all come together in one cast iron skillet for a weeknight dinner that genuinely delivers on flavor. The steak gets a quick 15-minute bath in fresh lime juice, smoked paprika, chili powder, and avocado oil before hitting a screaming-hot pan, which means deeply browned, juicy strips in just a few minutes. Swapping in riced cauliflower for the usual grain base is the move that keeps this whole dish grain-free and compliant without sacrificing that satisfying, hearty feel — especially once it toasts up golden at the edges with a hit of cumin and lime. Every ingredient here is whole and unprocessed, so there's no label-reading required and no sneaky fillers to worry about. The one-skillet method also means the cauliflower rice picks up all those savory drippings from the steak and peppers, which takes it from simple side to the best part of the bowl. Finish it straight from the pan with fresh cilantro and an extra squeeze of lime, and dinner for four is done.
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Learn more →Ingredients
4 servings
For the steak marinade
- 1 ½ lb skirt steak, cut against the grain into ¼-inch strips
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp avocado oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- 1 tbsp avocado oil
- ½ tsp salt
For the cauliflower rice
- 1 medium head cauliflower, riced (about 4 cups)
- 1 tbsp avocado oil
- ½ tsp ground cumin
- ¼ tsp salt
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, salt, and black pepper. Add the steak strips and toss to coat. Let marinate at room temperature for 15 minutes.
- 2
While the steak marinates, rice the cauliflower: cut the head into florets and pulse in batches in a food processor until the pieces resemble coarse rice grains, about 8–10 one-second pulses. Alternatively, grate on the large holes of a box grater.
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