Name: Low Carb Steak Fajita Bowl – A Keto-Friendly Recipe with Juicy Steak and Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 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; 1 tablespoon olive oil (for cooking the 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, to taste; Avocado or guacamole; Dairy-free sour cream; Fresh salsa; Fresh cilantro

Ingredients

1 1/4 lbs Beef flank steak or skirt steak

3 tablespoons olive oil (for marinade)

1 tablespoon olive oil (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)

Sea salt, to taste

Fresh lime juice

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, fine sea salt, smoked paprika, and chopped cilantro. Add the steak and coat it well with the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Step 2: Remove the steak from the fridge 20 minutes before cooking to bring it 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 over high heat. Sear the steak for about 4 minutes per side for medium rare, adjusting time if needed. Use a meat thermometer to check doneness if desired.

Step 4: Remove the steak from the skillet and cover loosely with foil. Let it rest for 10 minutes before slicing thinly across the grain.

Step 5: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with sea salt for 5 to 7 minutes, until softened but still vibrant.

Step 6: In a separate pan, heat 1 tablespoon olive oil. 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: To assemble your bowl, start with a base of cauliflower rice, add slices of steak and sautéed vegetables, then finish with your favorite toppings like avocado, fresh salsa, dairy-free sour cream, and cilantro.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the marinade.

If you don’t have skirt or flank steak, sirloin can be a good substitute.

Use fresh herbs like oregano or parsley if cilantro isn’t available or preferred.

For extra smoky flavor, try grilling the steak instead of pan-searing.

Make it vegetarian by replacing steak with grilled portobello mushrooms or tofu.

FAQs

Can I use fresh lime juice instead of bottled?

Yes, fresh lime juice is preferred for its bright flavor and freshness, making the marinade taste more vibrant.

What if I don’t have a cast iron skillet?

You can use any heavy-bottomed skillet or frying pan that distributes heat evenly. Just make sure to get the pan hot enough to sear the steak properly.