Introduction

This Low Carb Steak Fajita Bowl is a vibrant, flavorful meal perfect for anyone looking to enjoy a healthy, satisfying dinner without the carbs. Tender marinated steak pairs beautifully with sautéed peppers, onions, and zesty cauliflower rice for a fresh twist on classic fajitas.

A round bowl holds four different layers arranged in sections. One side has sliced grilled steak with a brown seared texture sprinkled with green herbs. Next to it, there is a section of steamed white quinoa mixed with small green herbs. Another section contains cooked red and yellow bell pepper strips with a shiny and soft look, also garnished with herbs. Finally, there is a fresh green avocado half with light seasoning and a wedge of lime beside it. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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 salt, smoked paprika, and chopped cilantro. Add the steak and coat well. Cover and marinate for at least 2 hours or overnight in the refrigerator.
Step 2: Remove the steak from the fridge about 20 minutes before cooking to bring it to room temperature. Pat the steak dry 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, or cook to your preferred doneness. Use a meat thermometer if desired.
Step 4: Transfer the steak to a plate, cover loosely with foil, and 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 to 7 minutes, until tender and slightly caramelized.
Step 6: In another pan, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice and cook for about 5 minutes until heated through. Season with salt and a squeeze of fresh lime juice.
Step 7: To assemble the bowls, start with a base of cauliflower rice. Top with sliced steak and sautéed vegetables. Add avocado or guacamole, fresh salsa, dairy-free sour cream, and garnish with fresh cilantro. Serve immediately.

Tips & Variations

For extra heat, add sliced jalapeños to the sautéed veggies or sprinkle chipotle powder in the marinade.
Use skirt steak for more marbling and tenderness or flank steak for leaner meat with great flavor.
Swap cauliflower rice with shredded cabbage for an even lower-carb option and added crunch.
Letting the steak marinade overnight intensifies the flavors and helps tenderize the meat.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet over medium heat to avoid overcooking. The cauliflower rice can be warmed in a pan or microwave. Assemble fresh bowls when ready to serve.

How to Serve

A black cast iron pan filled with colorful grilled vegetables and sliced steak. The bottom layer has thick strips of red, yellow, and green bell peppers mixed with thin purple onion slices and garnished with small bright green cilantro leaves. On the right side, there is a layer of cooked steak slices, showing a mix of brown and pink inside. On the left, there are three slices of fresh green avocado placed neatly. At the top right edge of the pan, three lime wedges add a bright touch. The pan is placed on a white marbled surface with a piece of white tortilla nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank or skirt steak works best for fajitas due to their texture and flavor, but you can substitute with sirloin or ribeye if preferred. Just adjust cooking time accordingly to avoid overcooking.

Is this recipe suitable for dairy-free diets?

Absolutely. This recipe uses dairy-free sour cream, but you can omit it or replace it with your favorite dairy-free yogurt or sauce. All other ingredients are naturally dairy-free.