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