Mexican Chipotle Steak Fajita Bowls with Pico and Avocado (Low-Carb)

Ingredients

• 4 large Eggs(optional)
• 2 cups Spinach(optional)
• 1.25 lb Flank steak or skirt steak
• 2 tbsp Chipotle in adobo (chopped)
• 1 tbsp Adobo sauce
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 3 medium Bell peppers (mixed colors)
• 1 medium Onion
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 cloves Garlic
• 3 medium Roma tomatoes
• 1/2 cup Cilantro
• 1 small Jalapeño
• 2 medium Avocado
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Make the chipotle marinade: mix chipotle, adobo sauce, lime juice, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and pepper.

2. 2

   Marinate steak 15 minutes (or up to 2 hours if you have time).

3. 3

   Dice tomatoes, jalapeño, and cilantro; season with lime juice, salt, and pepper to make pico.

4. 4

   Slice peppers and onion into thin strips.

5. 5

   Heat a heavy skillet or grill pan over high. Add remaining 1 tbsp olive oil.

6. 6

   Sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 8 minutes, then slice thin against the grain.

7. 7

   In the same pan, sauté peppers and onion 6–8 minutes until charred and tender-crisp.

8. 8

   Assemble bowls: spinach (optional) at the base, peppers/onions, sliced steak, pico, and avocado. Optional: serve with a quick fried egg on top.