Low Carb Steak Fajita Bowl – A Keto-Friendly Recipe with Juicy Steak and Veggies Recipe
This Low Carb Steak Fajita Bowl is a vibrant, flavorful keto-friendly meal featuring tender marinated flank steak, sautéed bell peppers and onions, and seasoned cauliflower rice. Topped with creamy avocado, fresh salsa, dairy-free sour cream, and cilantro, it’s a fresh, low-carb twist on classic fajitas, perfect for a healthy and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
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 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
Toppings
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
Instructions
- Marinate the Steak: In a large bowl, whisk together 3 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, 3/4 teaspoon fine sea salt, smoked paprika, and chopped cilantro. Add the flank steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare Steak for Cooking: Remove the steak from the fridge about 20 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels and sprinkle both sides with sea salt to enhance flavor and improve searing.
- Sear the Steak: Heat 1 tablespoon olive oil in a cast iron skillet over high heat. Once hot, sear the steak for 4 minutes on each side to achieve medium-rare doneness. Use a meat thermometer if needed to ensure internal temperature reaches about 130°F (54°C).
- Rest and Slice Steak: Remove the steak from the skillet and cover loosely with foil. Let it rest for 10 minutes to allow juices to redistribute, then slice thinly across the grain for maximum tenderness.
- Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onion with a pinch of sea salt over medium-high heat for 5 to 7 minutes, until tender but still slightly crisp.
- Cook Cauliflower Rice: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and a splash of fresh lime juice to brighten the flavor.
- Assemble the Bowl: Start by layering the cooked cauliflower rice as the base. Top with the sliced steak and sautéed veggies. Finish by adding your favorite toppings like avocado or guacamole, dairy-free sour cream, fresh salsa, and additional cilantro for garnish. Serve immediately and enjoy!
Notes
- For more tender steak, marinate overnight.
- Use a meat thermometer to check for your desired doneness.
- Feel free to swap cauliflower rice with other low carb alternatives like zucchini noodles.
- Adjust spice level by adding more chili powder or a dash of cayenne pepper.
- Use dairy-free sour cream to keep the dish keto-friendly and dairy-free.
Keywords: Low Carb, Keto, Steak Fajita Bowl, Cauliflower Rice, Healthy Mexican, Gluten Free, Dairy Free
