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Low Carb Steak Fajita Bowl

A vibrant bowl meal of marinated steak, sautéed veggies, and cauliflower rice, perfect for a keto lifestyle.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Keto, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak Marinade
  • 1.25 lbs Beef flank steak or skirt steak
  • 3 tablespoons olive oil (for marinade)
  • 1 cup lime juice (juice of 2 limes)
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.75 teaspoon fine sea salt
  • 0.25 teaspoon smoked paprika
  • 0.25 cup fresh cilantro leaves, chopped
For Cooking
  • 1 tablespoon olive oil (for cooking)
  • 3 tablespoons olive oil (for veggies)
  • 3 medium bell peppers (various colors), sliced
  • 1 large onion, sliced
  • 12 oz cauliflower rice (frozen or fresh)
For Serving
  • Avocado or guacamole
  • Dairy-free sour cream
  • Fresh salsa
  • Fresh cilantro
  • Sea salt to taste
  • Fresh lime juice

Method
 

Marinating 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 and coat it well. Cover and marinate for at least 2 hours or overnight.
Cooking the Steak
  1. Take the steak out of the fridge 20 minutes before cooking. Pat dry and sprinkle with sea salt.
  2. Heat 1 tbsp oil in a cast iron skillet over high heat. Sear the steak for 4 minutes per side for medium-rare.
  3. Remove the steak, cover with foil, and let it rest for 10 minutes. Then, slice it thinly against the grain.
Cooking the Veggies
  1. In the same skillet, add 1 tbsp oil and sauté the peppers and onions with a pinch of salt for 5–7 minutes.
  2. In another pan, heat 1 tbsp oil and add the cauliflower rice. Cook for 5 minutes, seasoning with salt and lime juice.
Assembling the Bowl
  1. Build your bowl: start with a base of cauliflower rice, add the steak and sautéed veggies, then top with avocado, salsa, sour cream, and a sprinkle of cilantro.

Notes

Store leftovers in the refrigerator for about 3-4 days in an airtight container. Reheat before serving. Options for variations include using chicken or shrimp instead of beef, or changing cauliflower rice for zucchini noodles.