Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers Recipe
This Low Carb Steak Fajita Bowl is a flavorful and keto-friendly dish perfect for those seeking a healthy and satisfying meal. Featuring marinated flank steak, sautéed bell peppers and onions, and zesty cauliflower rice, this bowl is topped with fresh avocado, dairy-free sour cream, salsa, and cilantro, making it a vibrant and nutritious option for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Steak and 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
- Sea salt to taste
Veggies
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (various colors), sliced
- 1 large onion, sliced
Cauliflower Rice
- 12 oz cauliflower rice (frozen or fresh)
- 1 tablespoon olive oil (for cooking)
- 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, cumin, 3/4 teaspoon fine sea salt, smoked paprika, and chopped cilantro. Add the beef flank or skirt steak and ensure it is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours or preferably overnight to enhance flavor.
- Prepare Steak for Cooking: Remove the steak from the refrigerator about 20 minutes before cooking to allow it to reach room temperature. Pat the steak dry with paper towels and sprinkle with sea salt to season.
- Sear the Steak: Heat 1 tablespoon olive oil in a cast iron skillet over high heat. Once hot, add the steak and sear for 4 minutes on each side, aiming for medium rare doneness. Use a meat thermometer if necessary to check internal temperature (approximately 130°F).
- Rest and Slice the Steak: Remove the steak from the skillet, cover loosely with foil, and let it rest for 10 minutes to retain its juices. After resting, slice the steak thinly across the grain to ensure tenderness.
- Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil and sauté the sliced bell peppers and onions with a pinch of salt 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 until heated through. Season with salt and a squeeze of fresh lime juice to brighten the flavor.
- Assemble the Fajita Bowl: Begin with a base layer of cauliflower rice in each bowl. Top with sliced steak and sautéed bell peppers and onions. Finish by adding your favorite toppings such as avocado or guacamole, dairy-free sour cream, fresh salsa, and chopped cilantro for a colorful and delicious meal.
Notes
- For best results, marinate the steak overnight to deepen the flavors.
- Adjust cooking times according to your desired steak doneness.
- Feel free to swap cauliflower rice with other low-carb rice alternatives if preferred.
- You can add other toppings like jalapeños or shredded lettuce for extra texture and spice.
- Dairy-free sour cream can be substituted with regular sour cream if not following a dairy-free diet.
Keywords: Low Carb, Steak Fajita, Keto, Cauliflower Rice, Healthy, Mexican, Gluten Free Option
