Description
A vibrant Low Carb Steak Fajita Bowl bursting with flavor, featuring marinated steak, colorful sautéed veggies, and a base of cauliflower rice, perfect for keto lovers.
Ingredients
Scale
- 1 1/4 lbs beef flank steak or skirt steak
- 4 tablespoons olive oil (3 for marinade, 1 for cooking)
- 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
- Whisk together 3 tablespoons of olive oil with lime juice, minced garlic, chili powder, ground cumin, fine sea salt, smoked paprika, and chopped cilantro in a large bowl.
- Add the flank steak to the marinade, ensuring it coats the meat evenly. Cover the bowl and let it marinate for at least two hours, preferably overnight.
- Remove the steak from the fridge 20 minutes before cooking. Pat the meat dry and sprinkle it lightly with sea salt.
- Heat 1 tablespoon of oil in a cast iron skillet over high heat. Sear the steak for about 4 minutes per side for medium-rare.
- Remove the steak from the skillet, cover it with foil, and let it rest for 10 minutes. Then slice the steak thinly against the grain.
- Add another tablespoon of olive oil to the skillet. Sauté the sliced bell peppers and onion with a pinch of salt until they soften, about 5-7 minutes.
- Heat an additional tablespoon of oil in a separate pan over medium heat. Add the cauliflower rice, cooking for about 5 minutes. Season with sea salt and a squeeze of fresh lime juice.
- Build your bowl starting with a base of cauliflower rice, layering in the sliced steak, sautéed veggies, and toppings like avocado, salsa, dairy-free sour cream, and additional cilantro.
Notes
For deeper flavor, let the steak marinate overnight. Slice against the grain for more tender meat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
Keywords: low carb, steak fajita bowl, keto recipe, healthy dinner