Low Carb Steak Fajita Bowl Recipe for Flavorful Health Bliss
A flavorful low carb steak fajita bowl recipe that satisfies your taste buds while keeping health goals in mind.
Equipment
- cast-iron skillet
- - Mixing bowl
- - Cutting board
Ingredients
For the Steak
- 1 pound flank steak or skirt steak
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice freshly squeezed
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/4 cup fresh cilantro leaves chopped
For the Veggies
- 2 large bell peppers sliced
- 1 large onion sliced
For Assembly
- 4 cups cauliflower rice
- 1 medium avocado sliced
- 1/2 cup dairy-free sour cream
- 1/2 cup fresh salsa
- 1/4 cup fresh cilantro for garnishing
Instructions
Preparation
- Marinate the steak by whisking together olive oil, lime juice, minced garlic, chili powder, cumin, sea salt, smoked paprika, and cilantro in a large bowl. Coat the steak thoroughly, then cover and refrigerate for at least 2 hours.
- Heat a cast iron skillet over high heat and add olive oil. Remove most of the marinade from the steak, sprinkle sea salt on both sides, then add the steak to the skillet. Cook for about 4 minutes per side or until desired doneness.
- Rest the steak on a cutting board and cover with foil to retain juices.
- Sauté the sliced peppers and onions in the same skillet, adding oil and cooking for about 5 minutes until softened.
- Cook the cauliflower rice in a separate skillet with oil, sauté for 2 minutes, then season and cook until hot.
- Slice the rested steak thinly against the grain and assemble bowls with cauliflower rice, steak, sautéed veggies, avocado, salsa, sour cream, and cilantro.
Notes
Serve with lime wedges for an extra zesty kick. Ensure to marinate for at least 2 hours for maximum flavor.