Description
This Low Carb Steak Fajita Bowl is a flavorful keto-friendly recipe featuring marinated flank steak, sautéed bell peppers and onions, and seasoned cauliflower rice. Perfect for a nutritious, satisfying meal that’s rich in protein and low in carbs, topped with fresh avocado, salsa, and dairy-free sour cream.
Ingredients
Scale
For the Steak Marinade
- 1 1/4 lbs Beef flank steak or skirt steak
- 3 tablespoons olive oil (for marinade)
- 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
For Cooking
- 1 tablespoon olive oil (for cooking steak)
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (various colors), sliced
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
- Sea salt, to taste
- Fresh lime juice, to taste
For Serving
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
Instructions
- Prepare Marinade and Marinate Steak: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, fine sea salt, smoked paprika, and chopped cilantro. Add the flank or skirt steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor infusion.
- Bring Steak to Room Temperature: Take the marinated steak out of the refrigerator about 20 minutes before cooking. Pat it dry using paper towels and sprinkle with sea salt to enhance flavor and ensure a good sear.
- Sear the Steak: Heat 1 tablespoon olive oil in a cast iron skillet or heavy pan over high heat. Once hot, sear the steak for approximately 4 minutes per side to reach medium-rare doneness. Use a meat thermometer to check for an internal temperature of about 130°F (54°C) if desired.
- Rest and Slice Steak: Remove the steak from the skillet and cover loosely with foil. Allow it to rest for 10 minutes to let juices redistribute. After resting, slice the steak thinly across the grain for tenderness.
- Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with a pinch of sea salt for 5 to 7 minutes until they soften but remain crisp.
- Cook Cauliflower Rice: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with sea salt and a squeeze of fresh lime juice to brighten the flavors.
- Assemble Fajita Bowls: Start by placing a layer of cauliflower rice in each bowl. Top with sliced steak and sautéed vegetables. Finish by adding dollops of avocado or guacamole, fresh salsa, dairy-free sour cream, and garnish with fresh cilantro for a vibrant and delicious bowl.
Notes
- Marinating the steak overnight enhances flavor and tenderness but 2 hours is sufficient if short on time.
- Use a cast iron skillet for the best sear and caramelization on the steak and veggies.
- Adjust the chili powder and cayenne if you prefer more or less heat in the marinade.
- Fresh lime juice added to the cauliflower rice adds a nice acidity that complements the rich steak and veggies.
- To keep this recipe Whole30 or paleo, ensure the salsa and dairy-free sour cream are compliant.
- Prep Time: 10 minutes plus at least 2 hours marinating
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Inspired
Keywords: Steak fajita bowl, low carb, keto, flank steak, cauliflower rice, fajitas, healthy dinner, gluten free
