Low Carb Steak Fajita Bowl
A delicious and satisfying low carb meal featuring marinated steak, fresh veggies, and cauliflower rice, perfect for keto enthusiasts.
Ingredients
For the Marinade
- 1 1/4 lbs Beef flank steak or skirt steak Use flank or skirt steak for best results.
- 3 tablespoons olive oil (for marinade)
- 1/3 cup lime juice (juice of 2 limes) Fresh lime juice is best.
- 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 garnish.
For Cooking
- 1 tablespoon olive oil (for cooking) For searing the steak.
- 2 tablespoons olive oil (for veggies)
- 3 pieces bell peppers (various colors), sliced Using various colors enhances flavor.
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
For Serving
- Sea salt to taste
- Fresh lime juice
- Avocado or guacamole For topping.
- Dairy-free sour cream For topping.
- Fresh salsa For topping.
- Fresh cilantro For garnish.
Instructions
Marination
- In a large bowl, whisk together 3 tablespoons of olive oil, lime juice, minced garlic, chili powder, ground cumin, fine sea salt, smoked paprika, and chopped cilantro. Add the steak, ensuring it’s well-coated. Cover the bowl and let it marinate for at least 2 hours, or preferably overnight.
Cooking the Steak
- Before cooking, take the steak out of the fridge and allow it to sit at room temperature for about 20 minutes. Pat it dry and sprinkle with sea salt.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat. Sear the steak for 4 minutes on each side for medium-rare. If unsure, use a meat thermometer for the perfect doneness.
- Once cooked, remove the steak from the skillet, cover it with foil, and allow it to rest for 10 minutes. Then, slice it thinly against the grain.
Cooking the Veggies and Cauliflower Rice
- In the same skillet, add 1 tablespoon of olive oil and sauté the sliced bell peppers and onion with a pinch of salt for 5–7 minutes.
- In another pan, heat 1 tablespoon of olive oil. Add the cauliflower rice and cook for 5 minutes, seasoning with salt and a splash of lime juice.
Assembly
- Assemble your bowl by starting with a base of cauliflower rice, followed by the sliced steak and sautéed veggies. Top with avocado, fresh salsa, dairy-free sour cream, and a sprinkle of fresh cilantro.
Notes
For best flavor, ensure the steak marinates long enough. Using a variety of colored bell peppers enhances visual appeal and flavor. To save time, frozen cauliflower rice can be used. For a heartier meal, customize your bowl with black olives or jalapeños.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 36gFat: 30gSaturated Fat: 6gSodium: 820mgFiber: 5gSugar: 3g