Grilled steak fajitas veggie bowls make a flavor-packed, healthy dinner recipe that's much lighter than traditional steak fajitas!
free from: gluten, dairy, egg, tree nuts, peanuts, fish, shellfish, soy
Combine flank steak and all marinade ingredients in an enclosed glass container or resealable bag. Let marinate in the refrigerator for at least two hours. Prior to grilling, remove marinated steak from refrigerator and sit at room temperature for 30 minutes.
Take two 16" pieces of aluminum foil, cross them, then pile sliced vegetables and seasonings in the center. Fold the aluminum foil over to fully cover and enclose the fajita vegetables in a packet.
Preheat the grill. Once grill is hot, place flank steak and foil packet of fajita veggies on the grill grates. Grill steak approximately 5 minutes per side for medium-rare, or according to personal done preference. Fajita vegetables cook for the whole time the steak is on the grill.
If you don't already have a batch of coconut cauliflower rice prepared, start preparing that now (it takes around 10 minutes, which is approximately how long it takes the grilled steak fajitas and veggies to cook).
Once steak is done, remove steak and veggie foil packet from the grill. Allow steak to rest for 10 minutes before slicing. When slicing, be sure to slice against the grain of the meat.
Assemble grilled steak fajitas veggie bowls by adding coconut cauliflower rice, grilled fajita veggies, and sliced grilled fajita steaks in a bowl. Garnish with cilantro and lime wedges.