The savory juiciness of ribeye meets the creamy of avocado with the tang of fresh tomatoes. Combined with cauliflower rice, and black beans, this fajita steak bowl with chimichurri sauce is a complete, easy meal your whole family will love!
I love when a weeknight meal comes together quickly. It’s no secret in our house that we love our meat. Especially steak. However, I can’t seem to stretch the budget enough for everyone to have a thick, juicy ribeye all to themselves all the time.
Sadness, I know.
This steak fajita bowl does the trick, though. It helps to stretch that more expensive steak into a meal that will fill more bellies. Plus, we get lots of veggies, and loads of fajita flavor, which is a win-win in my book!The savory juiciness of ribeye meets the creamy of avocado with the tang of fresh tomatoes in an exciting steak fajita bowl. #steakbowl #fajita #taconight #cincodemayo
What is chimichurri sauce?
Commonly spooned over grilled meat, chimichurri is a basic flavor sauce. It has the consistency of pesto, and can be made in both green or red sauce versions. However, the green sauce is more common. The flavors may vary a bit, but are most often parsley and garlic dominant. It has a bright flavor profile and accentuates the food it is served with.
Chimichurri originated in Argentina, and is very popular throughout South America. Most often used on steak, it can also flavor chicken and fish. Essentially, it’s the South American version of Italian pesto. With a kick.
General cooking times for ribeye steak:
- Blue (dark, almost purple color, with no resistance when pressed with a finger): 1-2 minutes in pan
- Rare (dark red in color, will feel spongy and have slight resistance): 3-4 minutes in pan
- Medium rare (pink inside, with juice, will feel spongy and soft and be slightly springy in resistance): 4-5 minutes in pan
- Medium (pale pink inside, little to no juice, and will feel firm in resistance): About 5- minutes in pan
- Well-done (slight trace of pink color, no juice, and will feel very firm in resistance): 8-10 minutes in pan
Ingredients you will need for the steak fajita bowl:
- Ribeye steak
- Green pepper
- Fajita seasoning
- Cauliflower rice
- Black beans
Ingredients you will need for the chimichurri sauce:
- Avocado oil
- Lime juice
How to make your chimichurri sauce:
- Rough chop parsley and cilantro.
- Add to food processor with avocado oil, salt, pepper, and lime juice.
- Process until a thick sauce appears. Store in fridge until ready to use.
How to make your steak fajita bowl:
- Sautee veggies for 5 minutes in a large pan.
- Season steak with salt and pepper. Cut into strips.
- Add steak to veggies in pan, toss and cook until steak is desired temperature. Season.
- Heat cauliflower rice and black beans, then place in bowl.
- Top with steak and veggies, add tomatoes, avocado slices, and lime.
- Drizzle with chimichurri sauce.
Is this steak fajita bowl low carb?
You can customize this bowl into a more low carb, keto diet friendly meal, if you wish. Simply:
- Leave the black beans out
- Cut out the tomatoes if they don’t fit into your macros.
- Add more avocado
Other recipes you’ll love:
For the steak bowl
- 16 ounces Ribeye steak
- 1 large sweet onion
- 2 large green peppers
- 3 cloves garlic, minced
- 1 packet fajita seasoning
- 1 16 ounce bag cauliflower rice
- 1 can black beans
- 16 ounces Campari or grape tomatoes, quartered
- 4 Tablespoons fresh chopped cilantro
- Salt to taste
- Pepper to taste
For the chimichurri sauce
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 cup avocado oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh lime juice
For the chimichurri sauce:
- Rough chop parsley and cilantro.
- Add to food processor with oil, garlic, salt, pepper, and lime juice.
- Blend until a thick sauce has formed.
For the steak bowl:
- Cut green peppers and onions into 1/2 inch strips.
- In a large pan that is over high heat, add onions, green peppers, and garlic. Saute for 5 minutes.
- Cut steak in 1/2 inch strips and season with salt and pepper.
- Add steak strips to veggies in pan, and cook until steak is desired temperature.
- Stir infrequently to cook evenly.
- Meanwhile, heat cauliflower rice and black beans in small pots. Separate into 4 bowls equally.
- Top with cooked steak and veggies, tomatoes and avocado.
- Drizzle with chimchurri sauce, and garnish with lime.