Description
A flavorful low carb steak fajita bowl with marinated steak, vibrant vegetables, and cauliflower rice, perfect for keto lovers.
Ingredients
Scale
- 1 1/4 lbs beef flank steak or skirt steak
- 3 tablespoons olive oil (for marinade)
- 1/3 cup lime juice (juice of 2 limes)
- 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)
- 3 bell peppers (various colors), sliced
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
- Sea salt to taste
- Fresh lime juice for drizzling
Instructions
- Whisk together the marinade ingredients: 3 tablespoons olive oil, 1/3 cup lime juice, minced garlic, chili powder, cumin, salt, smoked paprika, and cilantro.
- Add the steak, ensuring it’s thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the steak from the refrigerator 20 minutes before cooking. Pat it dry with paper towels and sprinkle with sea salt.
- Heat 1 tablespoon of olive oil in a cast iron skillet over high heat. Sear the steak for 4 minutes on each side until it reaches medium-rare.
- Transfer the steak to a plate, cover it with foil, and let it rest for 10 minutes before slicing it thinly against the grain.
- Add the remaining tablespoon of olive oil in the same skillet and sauté the bell peppers and onions for 5 to 7 minutes; season with salt.
- Heat 1 tablespoon of oil in another pan over medium heat. Add the cauliflower rice and cook for about 5 minutes. Season with salt and a drizzle of lime juice.
- Start building your bowl with a base of cauliflower rice, layer on the steak slices and sautéed vegetables, and finish with toppings like avocado, dairy-free sour cream, fresh salsa, and cilantro.
Notes
For added spice, consider mixing in diced jalapeños when cooking the veggies.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 70mg
Keywords: steak fajita bowl, low carb, keto, healthy meal, Mexican cuisine
