Ingredients

1 1/4 lbs beef flank steak or skirt steak

3 tablespoons olive oil (for marinade)

1 tablespoon olive oil (for cooking steak)

1/3 cup lime juice (juice of 2 limes)

4 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

3/4 teaspoon fine sea salt

1/4 teaspoon smoked paprika

1/4 cup fresh cilantro leaves, chopped

Sea salt to taste

2 tablespoons olive oil (for veggies)

3 bell peppers (various colors), sliced

1 large onion, sliced

12 oz cauliflower rice (frozen or fresh)

Fresh lime juice (for seasoning)

Avocado or guacamole (for topping)

Dairy-free sour cream (for topping)

Fresh salsa (for topping)

Fresh cilantro (for garnish)

Instructions

Step 1: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoon sea salt, smoked paprika, and chopped cilantro. Add the steak and coat it thoroughly. Cover and marinate for at least 2 hours or overnight in the refrigerator.

Step 2: Remove the steak from the fridge about 20 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels and sprinkle with sea salt.

Step 3: Heat 1 tablespoon olive oil in a cast iron skillet over high heat. Sear the steak for about 4 minutes per side for medium-rare, using a thermometer if desired to check doneness.

Step 4: Remove the steak from the pan, cover loosely with foil, and let it rest for 10 minutes. Then slice the steak thinly across the grain.

Step 5: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with a pinch of salt for 5 to 7 minutes until tender and slightly caramelized.

Step 6: In another pan, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice and cook for about 5 minutes. Season with sea salt and a squeeze of fresh lime juice.

Step 7: To assemble your fajita bowl, start with a base of cauliflower rice. Top with sliced steak and sautéed vegetables, then add avocado or guacamole, fresh salsa, dairy-free sour cream, and garnish with fresh cilantro.

Tips & Variations

For extra flavor, marinate the steak overnight to allow the spices to fully penetrate the meat.

Use skirt steak for a more affordable but equally flavorful cut if flank steak is unavailable.

Add a pinch of cayenne pepper to the marinade for a spicier kick.

Swap cauliflower rice for shredded cabbage or lettuce for a raw, crunchy base.

To keep it dairy-free, use coconut cream-based sour cream alternatives.

Storage

Store leftover steak fajita ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet or microwave. Cauliflower rice reheats well in a pan over medium heat. Assemble fresh toppings like avocado and sour cream just before serving to maintain texture and flavor.

FAQs

Can I use another cut of beef for this recipe?

Yes, you can substitute skirt steak or even sirloin if flank steak is not available. Just adjust cooking time to ensure the desired doneness.

Is this recipe suitable for a keto diet?

Absolutely. This fajita bowl is low in carbs thanks to the use of cauliflower rice instead of traditional tortillas or rice, making it ideal for keto and low-carb diets.