Description
This Low Carb Steak Fajita Bowl is a bold, fresh, and flavor-packed meal that combines tender marinated flank or skirt steak with sautéed bell peppers and onions, served over cauliflower rice. Garnished with creamy avocado, fresh salsa, and dairy-free sour cream, this recipe offers a wholesome, satisfying low-carb option perfect for lunch or dinner.
Ingredients
Scale
Steak and Marinade
- 1 pound Beef Flank Steak or Skirt Steak (Choose skirt for marbling and flavor)
- 2 tablespoons Olive Oil (For marinade and cooking)
- 2 tablespoons Lime Juice (Freshly squeezed)
- 2 cloves Garlic (Minced, or use garlic powder as an alternative)
- 2 teaspoons Chili Powder (Adjust based on spice preference)
- 1 teaspoon Ground Cumin (Optional but adds depth)
- 1 teaspoon Fine Sea Salt (Or kosher salt)
- 1 teaspoon Smoked Paprika (Regular paprika can be substituted)
- 1 tablespoon Fresh Cilantro (Chopped, optional)
Vegetables and Sides
- 2 cups Bell Peppers (Assorted colors for visual appeal, sliced)
- 1 medium Onion (Red or yellow based on preference, sliced)
- 2 cups Cauliflower Rice (Can swap with riced zucchini)
- 1 medium Avocado (Or use guacamole)
- 1/2 cup Dairy-Free Sour Cream (Optional)
- 1/2 cup Fresh Salsa (Store-bought or homemade)
- 1 tablespoon Fresh Cilantro (For garnish)
Instructions
- Marinate the Steak: In a bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, salt, smoked paprika, and chopped cilantro. Coat the steak evenly with the marinade, cover the bowl, and refrigerate for at least 2 hours to allow flavors to infuse.
- Prepare the Steak for Cooking: Remove the marinated steak from the fridge about 20 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels and season lightly with additional sea salt to enhance the crust during searing.
- Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering. Add the steak and sear for approximately 4 minutes per side to achieve medium-rare doneness. Once cooked, remove the steak from the pan, cover loosely with foil, and let it rest for 10 minutes to retain juices.
- Cook the Vegetables: Using the same skillet, add sliced bell peppers and onions. Sauté over medium-high heat for 5-7 minutes until the vegetables are tender and caramelized, stirring occasionally to prevent burning.
- Cook Cauliflower Rice: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes until warmed through and slightly tender. Season with salt and a splash of lime juice to brighten the flavor.
- Assemble the Bowl: Start by placing the cooked cauliflower rice at the base of your serving bowls. Top with thinly sliced steak, sautéed bell peppers and onions, slices of avocado, fresh salsa, and a dollop of dairy-free sour cream. Garnish with fresh cilantro and serve immediately.
Notes
- For a spicier bowl, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade.
- If you prefer your steak more well-done, adjust the searing time accordingly.
- Using skirt steak gives enhanced marbling and flavor, but flank steak is a great alternative.
- Cauliflower rice can be substituted with riced zucchini for a slightly different texture.
- If you do not consume dairy-free sour cream, regular sour cream can be used instead.
- Marinating the steak overnight will intensify the flavor even more.
- Resting the steak after cooking is crucial to keep it juicy and tender.
