Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers Recipe

Introduction

This Low Carb Steak Fajita Bowl is a vibrant, flavorful dish perfect for keto lovers looking for a satisfying and healthy meal. With tender marinated steak, sautéed peppers and onions, and zesty cauliflower rice, it offers all the classic fajita tastes without the carbs.

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
• Toppings:
• Avocado or guacamole
• Dairy-free sour cream
• Fresh salsa
• Fresh cilantro

Instructions

1. Step 1: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, garlic, chili powder, cumin, salt, smoked paprika, and chopped cilantro. Add the steak and coat it well. Cover and refrigerate to marinate for at least 2 hours or overnight for best flavor.
2. Step 2: Remove the steak from the fridge about 20 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and sprinkle with sea salt.
3. Step 3: Heat 1 tablespoon olive oil in a cast iron skillet or heavy pan over high heat. Sear the steak for 4 minutes on each side to reach medium-rare doneness. Use a thermometer if needed (130–135°F for medium rare).
4. Step 4: Remove the steak from the pan and cover loosely with foil. Let it rest for 10 minutes, then slice thinly across the grain to maximize tenderness.
5. Step 5: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with a pinch of salt. Cook for 5 to 7 minutes until tender but still slightly crisp.
6. Step 6: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and fresh lime juice to taste.
7. Step 7: To assemble your fajita bowl, start with a base of cauliflower rice, then layer on the sliced steak and sautéed veggies. Top with avocado or guacamole, dairy-free sour cream, fresh salsa, and a sprinkle of fresh cilantro.

Tips & Variations

• For extra smoky flavor, try using chipotle chili powder instead of regular chili powder.
• Swap cauliflower rice with shredded cabbage for added crunch and freshness.
• If you prefer your steak more cooked, simply adjust the searing time accordingly.
• Add a squeeze of fresh lime juice over the assembled bowl just before serving for a bright finish.

Storage

Store leftover steak, veggies, and cauliflower rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh toppings when serving to maintain their texture and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank or skirt steak works best due to their flavor and texture, but you can also use sirloin or ribeye if preferred. Adjust cooking time based on thickness and doneness preference.

Is this recipe suitable for a keto diet?

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

Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This Low Carb Steak Fajita Bowl is a flavorful, keto-friendly meal featuring marinated flank steak, sautéed peppers and onions, and seasoned cauliflower rice. Perfectly balanced with fresh lime juice, garlic, and spices, topped with creamy avocado, dairy-free sour cream, salsa, and cilantro, it offers a satisfying and healthy alternative to traditional fajitas.

• Author: Dana
• Prep Time: 10 minutes plus 2 hours marinating
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Steak and 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

Cooking

• 1 tablespoon olive oil (for cooking steak)
• 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)
• Sea salt, to taste
• Fresh lime juice, to taste

Toppings

• Avocado or guacamole
• Dairy-free sour cream
• Fresh salsa
• Fresh cilantro

Instructions

1. Make the marinade: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, salt, smoked paprika, and chopped cilantro. Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 2 hours or preferably overnight for maximum flavor.
2. Prepare steak for cooking: Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and sprinkle both sides generously with sea salt.
3. Sear the steak: Heat 1 tablespoon olive oil in a cast iron skillet over high heat. Once hot, sear the steak for 4 minutes on each side to reach medium rare doneness. Use an instant-read thermometer to ensure the internal temperature reaches about 130°F (54°C).
4. Rest and slice steak: Remove the steak from the skillet, cover loosely with foil, and let it rest for 10 minutes to allow juices to redistribute. Then slice the steak thinly against the grain for optimal tenderness.
5. Sauté vegetables: In the same skillet, add 1 tablespoon olive oil and toss in the sliced bell peppers and onions. Season with sea salt and sauté over medium-high heat for 5 to 7 minutes until tender but still crisp.
6. Cook cauliflower rice: In a separate pan, heat 1 tablespoon olive oil, add the cauliflower rice, and cook for about 5 minutes until warmed through. Season with salt and a splash of fresh lime juice for brightness.
7. Assemble the fajita bowl: Start by placing a bed of cauliflower rice on each plate or bowl. Top with sliced steak and sautéed peppers and onions. Finish by garnishing with avocado or guacamole, dairy-free sour cream, fresh salsa, and extra cilantro leaves for a vibrant, flavorful bowl.

Notes

• For more tender steak, marinate overnight.
• Use a cast iron skillet for best searing results and flavor.
• Adjust chili powder and paprika levels to suit your heat preference.
• Substitute cauliflower rice with riced broccoli for variation.
• This dish is perfect for meal prep and stores well for up to 3 days in the refrigerator.

Keywords: Steak fajita bowl, Low carb steak recipe, Keto fajita bowl, Cauliflower rice bowl, Healthy Mexican bowl