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Low Carb Steak Fajita Bowl

Enjoy a delicious low-carb adventure with this Low Carb Steak Fajita Bowl featuring marinated steak, colorful bell peppers, and cauliflower rice, all cooked in one pan for easy cleanup.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Low Carb, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.25 lbs Beef flank or skirt steak Choose a good quality cut for best results.
  • 3 tablespoons olive oil (for marinade)
  • 1/3 cup lime juice (juice of 2 limes) Freshly squeezed is best.
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder Adjust to taste.
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro leaves, chopped For the marinade.
For cooking
  • 1 tablespoon olive oil (for cooking) For searing the steak.
  • 3 tablespoons olive oil (for veggies)
  • 3 bell peppers (various colors), sliced Mix and match for color.
  • 1 large onion, sliced Use a yellow or red onion for sweetness.
  • 12 oz cauliflower rice (frozen or fresh) A great low-carb rice alternative.
  • Fresh lime juice For serving.
  • Avocado or guacamole Optional topping.
  • Dairy-free sour cream Optional topping.
  • Fresh salsa Optional topping.
  • Fresh cilantro For garnish.

Method
 

Marinate the steak
  1. In a large bowl, whisk together 3 tbsp olive oil, lime juice, garlic, chili powder, cumin, salt, paprika, and cilantro.
  2. Add the steak, coating it well. Cover and marinate for at least 2 hours or overnight.
Prepare the steak
  1. Take the steak out of the fridge 20 minutes before cooking. Pat dry and sprinkle with sea salt.
Cook the steak
  1. Heat 1 tbsp oil in a cast-iron skillet over high heat. Sear the steak for 4 minutes per side for medium-rare.
  2. Remove the steak, cover with foil, and let it rest for 10 minutes.
  3. Slice thinly across the grain.
Cook the veggies
  1. In the same skillet, add 1 tbsp oil and sauté the peppers and onions with salt for 5–7 minutes.
Prepare cauliflower rice
  1. In another pan, heat 1 tbsp oil. Add the cauliflower rice, cook for 5 minutes, and season with salt and lime juice.
Assemble the bowl
  1. Build your bowl: start with cauliflower rice, add the steak and veggies, and top with avocado, salsa, sour cream, and cilantro.

Notes

Marinate longer for more flavor. You can also use frozen cauliflower rice for a time-saving option. This dish is versatile, feel free to mix in different veggies.