Fajita Friday, the WHOLE30 way
Rip open a pouch of our Classic Fajita simmering sauce to cook your chicken! Build your bowl with cauliflower rice, bell peppers and more for the perfect hearty lunch!
Choice of steak (We used 2 ribeye steaks, we used the Eat Pre Brand)
One pouch of our Classic Fajita sauce
2 bell peppers sliced
1 onion sliced
Salt and pepper to taste
For Assembling the the bowl:
MARINATE (1-2 hours) the steak in 3/4 of the Classic Fajita sauce, dash of salt and pepper.
PREPARE your toppings. Mash 2 avocados with lime, salt and pepper. Chop cilantro and chop some red onions. You can also prepare your cauliflower rice, we like to buy the frozen one.
COOK the steak. Heat a large cast iron skillet over high heat and add 1-2 Tbsp of olive oil. Remove most of the Fajita marinade from the steak, then sprinkle salt on both sides. Once the skillet is very hot, add the steak and cook to desired doneness (130°F-135 is medium rare, 135°F-145 is medium)
REMOVE the steak and let it rest while you sauté the veggies.
SAUTÉ your bell peppers and onions. You can use a new pan, or the same one from the steak. Add a tablespoon of oil to the skillet and turn the heat to medium high. Add the peppers and onions and a dash of salt and pepper. Cook for 5 min. Add the rest of the Saucy Lips Classic Fajita sauce and stir to combine. Remove from the stove and set aside.
ASSEMBLE your bowl. A bed of Cauliflower rice (we use the frozen one and microwave for 4 min). Top with the veggies, meat, mashed avocado, and garnish with cilantro and onions.