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