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Low Carb Steak Fajita Bowl Recipe

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★★★★★

4.6 from 57 reviews

This Low Carb Steak Fajita Bowl is a flavorful and healthy meal option featuring marinated and seared flank steak paired with sautéed bell peppers and onions, served over zesty cauliflower rice. Topped with fresh avocado, dairy-free sour cream, and salsa, this bowl offers a satisfying, low-carb twist on classic fajitas perfect for a nutritious lunch or dinner.

Ingredients

Scale

For the Steak 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

For Cooking

  • 1 tablespoon olive oil (for cooking steak)
  • Sea salt to taste
  • 2 tablespoons olive oil (for veggies)

For the Vegetables and Rice

  • 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

For Topping

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

Instructions

  1. Prepare the marinade: 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 cilantro. Add the beef flank or skirt steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight to infuse flavors.
  2. Bring steak to room temperature: Remove the marinated steak from the refrigerator about 20 minutes before cooking, allowing it to come to room temperature. Pat the steak dry with paper towels and sprinkle it with sea salt evenly on both sides.
  3. Sear the steak: Heat 1 tablespoon of olive oil in a cast iron skillet over high heat until shimmering. Place the steak in the skillet and sear for 4 minutes on each side, aiming for medium-rare doneness. Use a meat thermometer to check the internal temperature if desired (about 130-135°F for medium-rare).
  4. Rest and slice the steak: Remove the steak from the skillet and cover it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute, then slice thinly against the grain for tenderness.
  5. Sauté the vegetables: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with a pinch of salt over medium-high heat. Cook for 5 to 7 minutes until the vegetables are tender but still slightly crisp.
  6. 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 until warmed through. Season with salt and a squeeze of fresh lime juice to brighten the flavor.
  7. Assemble the fajita bowl: Start with a base of seasoned cauliflower rice in each bowl. Top with sliced steak and sautéed peppers and onions. Garnish with avocado or guacamole, dairy-free sour cream, fresh salsa, and a sprinkle of fresh cilantro to finish.

Notes

  • Marinating the steak overnight enhances the flavor and tenderness.
  • Patting the steak dry before searing helps achieve a better crust.
  • Feel free to adjust the level of chili powder for desired spiciness.
  • Use fresh lime juice for the brightest flavor in both the marinade and cauliflower rice.
  • The cauliflower rice can be made fresh by grating cauliflower or purchased frozen for convenience.
  • To keep this recipe dairy-free, opt for dairy-free sour cream or omit altogether.

Keywords: low carb steak fajita bowl, steak fajitas, cauliflower rice recipe, gluten free fajitas, healthy fajita bowl, dairy free fajitas, keto fajita bowl, low carb Mexican bowl

Find it online: https://miarosetti.com/low-carb-steak-fajita-bowl-recipe/