Low Carb Steak Fajita Bowl Recipe for Flavorful Weeknights
Enjoy this Low Carb Steak Fajita Bowl Recipe, a colorful dish featuring tender steak and sautéed veggies on lime-seasoned cauliflower rice.
Equipment
- cast-iron skillet
- - Large bowl
- - Knife
- - Cutting board
Ingredients
For the Steak
- 1 pound Beef flank steak or skirt steak Opt for skirt steak for more flavor.
- 2 tablespoons Olive oil Can substitute with avocado oil.
- 2 tablespoons Lime juice Use fresh limes for better flavor.
- 2 cloves Garlic (minced) Fresh garlic is best, but garlic powder works.
- 1 tablespoon Chili powder Can substitute with smoked paprika.
- 1 teaspoon Ground cumin
- 1 teaspoon Fine sea salt Use kosher salt if preferred.
- 1 teaspoon Smoked paprika Can replace with regular paprika.
- 1/4 cup Fresh cilantro (chopped) Omit if not a cilantro fan.
For the Veggies
- 3 cups Bell peppers (various colors) Use any color; no substitutions needed.
- 1 medium Onion (sliced) Yellow or red onions work well.
For the Cauliflower Rice Base
- 2 cups Cauliflower rice (frozen or fresh) Can substitute with shredded zucchini.
For Toppings
- 1 medium Avocado or guacamole Provides healthy fats.
- 1/2 cup Dairy-free sour cream Optional; can replace with Greek yogurt.
- 1/2 cup Fresh salsa Store-bought or homemade.
Instructions
Main Instructions
- In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, sea salt, and chopped cilantro. Coat the flank steak fully and marinate for at least 2 hours, preferably overnight for deeper flavor.
- Take the marinated steak out from the fridge, pat it dry with paper towels, and sprinkle with fine sea salt. Let it sit for 20 minutes to reach room temperature, which helps in achieving the perfect sear.
- Heat a cast iron skillet over high heat, drizzle with olive oil, and carefully add the steak. Sear for about 4 minutes on each side, or until nicely browned and reaches your desired doneness.
- Once cooked, remove the steak from the skillet and cover it with foil. Let it rest for about 10 minutes. After resting, slice it thinly against the grain.
- In the same skillet, add a bit more olive oil if needed, then toss in the sliced bell peppers and onions. Sauté for about 5-7 minutes until they are tender and slightly caramelized.
- In a separate pan, add some olive oil and cook the cauliflower rice according to the package instructions, which usually takes about 5 minutes. Season with a pinch of salt and a splash of lime juice.
- Start with a generous base of the seasoned cauliflower rice, then layer on the sliced steak and sautéed veggies. Top your bowl with creamy avocado, fresh salsa, a dollop of dairy-free sour cream, and a sprinkle of cilantro.
Notes
Store leftover steak fajita bowls in an airtight container for up to 3 days. For longer storage, freeze the cooked steak, veggies, and cauliflower rice in separate containers for up to 2 months.