Zesty Low Carb Steak Fajita Bowl Recipe You’ll Love
Enjoy a flavorful Low Carb Steak Fajita Bowl that's quick to prepare and perfect for meal prep.
Equipment
- - Large bowl
- cast iron skillet
- separate pan
- - Meat thermometer
Ingredients
For the Steak Marinade
- 1.25 lbs Beef Flank Steak Skirt steak is a great substitute.
- 3 tbsp Olive Oil Can be replaced with avocado oil.
- 0.33 cup Lime Juice Fresh lime juice brightens the flavor.
- 4 cloves Garlic Minced; fresh is best.
- 1 tsp Chili Powder Adjust for preferred spice level.
- 0.5 tsp Ground Cumin
- 0.75 tsp Fine Sea Salt Kosher salt can be used.
- 0.25 tsp Smoked Paprika Regular paprika can work in a pinch.
- 0.25 cup Fresh Cilantro Can substitute with parsley.
For the Vegetables
- 3 Bell Peppers Assorted colors, sliced.
- 1 large Onion Sliced; yellow or red recommended.
For the Base
- 12 oz Cauliflower Rice Fresh or frozen.
Optional Toppings
- Avocado or Guacamole Customize to your liking.
- Dairy-Free Sour Cream Can omit if not needed.
- Fresh Salsa Bright and tangy.
Instructions
How to Make the Low Carb Steak Fajita Bowl
- In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, sea salt, smoked paprika, and chopped cilantro. Add the flank steak, ensuring it's well-coated, and cover to marinate for at least 2 hours (overnight is best for maximum flavor).
- Retrieve the steak from the fridge and pat dry using a paper towel. Lightly sprinkle with sea salt, then let it rest at room temperature for about 20 minutes before cooking.
- Heat 1 tablespoon of olive oil in a cast iron skillet over high heat. Once hot, carefully place the steak in the skillet and sear for about 4 minutes on each side for medium-rare.
- Transfer the steak from the skillet and cover with foil. Allow it to rest for 10 minutes, then slice thinly against the grain.
- In the same skillet, add the remaining olive oil and toss in the sliced bell peppers and onion. Sauté for 5-7 minutes until tender.
- In a separate pan, heat 1 tablespoon of oil over medium heat. Add the cauliflower rice, season with salt and a splash of lime juice, and cook for about 5 minutes.
- Create your bowl starting with a base of cauliflower rice. Top with the sliced steak and sautéed veggies. Garnish with optional toppings.
Notes
For best flavor, allow the steak to marinate overnight. Store leftovers in an airtight container for up to 3 days.