Description
This Low Carb Steak Fajita Bowl is a bold, fresh, and flavor-packed meal perfect for anyone looking to enjoy a delicious Mexican-inspired dinner without the carbs. Featuring marinated and seared flank steak paired with sautéed bell peppers, onions, and cauliflower rice, this dish balances savory spices with fresh lime and cilantro. Topped with creamy avocado, tangy dairy-free sour cream, and vibrant salsa, it’s a satisfying and healthy bowl ideal for low-carb diets.
Ingredients
Scale
Steak Marinade and Meat
- 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 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, sliced)
- 2 cups Cauliflower Rice (Can substitute with riced zucchini)
- 1 medium Avocado (Sliced or mashed as guacamole)
Toppings and Garnishes
- 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 olive oil, lime juice, minced garlic, chili powder, ground cumin, fine sea salt, smoked paprika, and chopped cilantro. Mix well. Add the flank steak to the marinade, ensuring it is thoroughly coated. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.
- Prepare the Steak for Cooking: About 20 minutes before cooking, remove the marinated steak from the refrigerator to bring to room temperature. Pat the steak dry with paper towels and lightly season both sides with sea salt to enhance the searing process.
- Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering. Place the steak in the hot skillet and sear for about 4 minutes on each side to achieve a medium-rare doneness. Adjust cooking time if a different level of doneness is preferred. Once done, remove the steak from the skillet and cover loosely with foil. Let it rest for 10 minutes to redistribute juices.
- Cook the Vegetables: In the same skillet used for the steak, add the sliced bell peppers and onions. Sauté over medium heat for 5 to 7 minutes until the vegetables soften and develop caramelized edges, enhancing their natural sweetness and flavor.
- Cook Cauliflower Rice: Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the cauliflower rice and sauté for about 5 minutes until tender but not mushy. Season with a pinch of salt and a splash of fresh lime juice for brightness.
- Assemble the Bowl: Begin with a base of cauliflower rice in each serving bowl. Slice the rested steak thinly against the grain and layer it on top. Add the sautéed bell peppers and onions. Garnish with sliced avocado, a dollop of dairy-free sour cream, fresh salsa, and sprinkle with additional fresh cilantro to finish.
Notes
- For extra flavor, marinate the steak overnight.
- Substitute skirt steak with flank steak if preferred, but skirt steak offers better marbling.
- Adjust chili powder based on your spice tolerance.
- Use riced zucchini instead of cauliflower rice for a different low-carb twist.
- Dairy-free sour cream is optional but adds a creamy texture without dairy.
- Resting the steak is crucial to keep it juicy and tender.
- This recipe can be easily doubled or halved based on servings needed.
