Description
Savor the explosion of flavors in this Low Carb Steak Fajita Bowl, designed for keto enthusiasts and anyone seeking a hearty yet healthy meal. This vibrant dish features succulent flank steak marinated in a zesty lime and garlic mixture, complemented by sautéed bell peppers and onions, all resting on a bed of fluffy cauliflower rice. Whether you’re prepping for the week ahead or treating your family to dinner, this recipe is both satisfying and easy to make. Customize your bowl with toppings like creamy avocado, dairy-free sour cream, or fresh salsa for an extra burst of flavor. Enjoy a deliciously filling meal without the carbs!
Ingredients
Scale
- 1 1/4 lbs beef flank steak
- 3 tablespoons olive oil
- 1/3 cup lime juice
- 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)
- 1 tablespoon olive oil (for cooking)
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (sliced)
- 1 large onion (sliced)
- 12 oz cauliflower rice (frozen or fresh)
- Sea salt (to taste)
- Fresh lime juice
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
Instructions
- In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, sea salt, smoked paprika, and cilantro. Add the flank steak and coat well. Cover and marinate for at least 2 hours or overnight.
- Remove steak from the fridge 20 minutes before cooking. Pat dry and lightly salt both sides.
- Heat 1 tablespoon olive oil in a cast iron skillet over high heat. Sear the steak for about 4 minutes on each side for medium-rare doneness. Remove and let rest for 10 minutes before slicing thinly against the grain.
- In the same skillet, add another tablespoon of olive oil and sauté sliced bell peppers and onions until tender-crisp (5–7 minutes).
- In another pan, heat remaining olive oil and cook cauliflower rice for about 5 minutes; season with sea salt and lime juice to taste.
- Assemble your bowl by layering cauliflower rice first, followed by sliced steak and sautéed veggies. Top with avocado or guacamole, dairy-free sour cream, fresh salsa, and cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg