Introduction

This Low Carb Steak Fajita Bowl is a vibrant, flavorful dish perfect for keto lovers seeking a bold and satisfying meal. Packed with tender marinated steak, sautéed peppers, and cauliflower rice, it’s a delicious way to enjoy Mexican-inspired flavors without the carbs.

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

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 (for marinade)
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

Step 1: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, 3/4 teaspoon sea salt, smoked paprika, and chopped cilantro. Add the steak and coat well. Cover and marinate for at least 2 hours or overnight in the fridge.
Step 2: Remove the steak from the fridge 20 minutes before cooking to come to room temperature. Pat dry with paper towels and sprinkle both sides with sea salt.
Step 3: Heat 1 tablespoon olive oil in a cast iron skillet or heavy pan over high heat. Sear the steak for about 4 minutes per side for medium rare, adjusting time according to your preference. Use a meat thermometer if needed.
Step 4: Remove the steak from the pan and cover loosely with foil. Let it rest for 10 minutes, then slice thinly against 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 5–7 minutes until tender but still vibrant.
Step 6: 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.
Step 7: Assemble your bowl by layering cauliflower rice, sliced steak, and sautéed veggies. Top with avocado or guacamole, dairy-free sour cream, fresh salsa, and cilantro as desired.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder to the marinade.
Use a mix of colorful bell peppers for a visually appealing bowl.
If you prefer spicy, add sliced jalapeños or a dash of hot sauce as a topping.
Swap out cauliflower rice for shredded cabbage for a crunchier texture.
Letting the steak marinate overnight enhances the flavor and tenderness.

Storage

Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Cauliflower rice can also be refrigerated and reheated gently in a skillet or microwave. Reheat steak briefly to avoid overcooking. Assemble bowls fresh just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt or flank steak works best for this recipe due to their flavor and texture, but sirloin or ribeye can be used as alternatives. Adjust cooking time accordingly for thickness.

Is cauliflower rice necessary for a low carb option?

Cauliflower rice is a popular low carb choice, but you can substitute with other low carb veggies like shredded cabbage or zucchini noodles depending on your preference.

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

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★★★★★

4.6 from 123 reviews

This Low Carb Steak Fajita Bowl is a vibrant and flavorful keto-friendly recipe featuring marinated flank steak, sautéed bell peppers and onions, and cauliflower rice. Topped with creamy avocado, fresh salsa, dairy-free sour cream, and cilantro, it’s a wholesome, satisfying dish perfect for those seeking a low-carb, high-protein meal with bold Mexican-inspired flavors.

Author: Dylan
Prep Time: 15 minutes (plus 2+ hours marinating)
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American
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
Sea salt to taste

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

Toppings

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

Instructions

Prepare the 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 fresh cilantro. Add the flank or skirt steak and coat it well in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld.
Bring steak to room temperature: Take the steak out of the fridge about 20 minutes before cooking. Pat it dry with paper towels and sprinkle with sea salt evenly on both sides to enhance the crust during searing.
Sear the steak: Heat 1 tablespoon olive oil in a cast iron skillet over high heat until very hot. Place the steak in the pan and sear each side for approximately 4 minutes to achieve medium rare doneness. Use a meat thermometer to check for an internal temperature around 130°F (54°C) if desired.
Rest and slice the steak: Remove the steak from heat and cover loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Then slice the steak thinly against the grain for tenderness.
Sauté the vegetables: Using 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 softened but still vibrant.
Cook the 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 salt and a splash of fresh lime juice for brightness.
Assemble the fajita bowl: Start with a base of cauliflower rice in each bowl. Layer on the sliced steak and sautéed peppers and onions. Top with avocado or guacamole, dairy-free sour cream, fresh salsa, and a sprinkle of fresh cilantro to finish.

Notes

Marinating the steak overnight intensifies the flavor and tenderizes the meat.
Use a cast iron skillet for the best sear and flavor on the steak.
Adjust cooking times as needed depending on steak thickness and preferred doneness.
Cauliflower rice can be fresh or frozen; just ensure it’s well drained to avoid sogginess.
For extra heat, add sliced jalapeños or a dash of hot sauce to your bowl.
Dairy-free sour cream can be substituted with plain Greek yogurt if dairy is acceptable.

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