If you are craving a dish that bursts with vibrant colors and bold flavors without loading up on carbs, this Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe is your new best friend in the kitchen. It masterfully combines perfectly seared, marinated steak with tender sautéed peppers and onions, all nestled on a bed of flavorful cauliflower rice. Each bite delivers a satisfying blend of smoky, tangy, and fresh tastes that dance on your palate, making it a go-to meal for those who want indulgence without the guilt. Trust me, once you try this recipe, it will become a staple in your rotation—easy to prepare and absolutely irresistible.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients, each carefully chosen to create layers of flavor and texture in your bowl. From the marinated steak packed with smoky spices to the fresh crunch of bell peppers and creamy avocado, every component plays a special role to make this dish so memorable.
- Beef Flank or Skirt Steak: Skirt steak is ideal for its marbling and rich flavor, perfect for fajitas.
- Olive Oil: Used both for marinating and cooking, it brings a subtle richness.
- Lime Juice: Freshly squeezed to add a bright, zesty punch.
- Garlic: Minced for a sharp garlicky aroma; garlic powder works too in a pinch.
- Chili Powder: Adds warmth and heat, which you can adjust to your spice preference.
- Ground Cumin: Optional, but it deepens the smoky flavor profile beautifully.
- Fine Sea Salt: Or kosher salt, essential for seasoning both the steak and veggies.
- Smoked Paprika: Infuses the dish with a smoky sweetness, elevating the fajita vibe.
- Fresh Cilantro: Chopped cilantro brightens up the marinade and adds a fresh finish.
- Bell Peppers: Assorted colors for stunning visual appeal and natural sweetness.
- Onion: Red or yellow, sliced thick for caramelizing and a touch of sweetness.
- Cauliflower Rice: A low-carb alternative to rice, light and fluffy to soak up all the flavors.
- Avocado: Creamy texture that balances the smoky spice.
- Dairy-Free Sour Cream: Optional but adds a cool, tangy creaminess that complements the heat.
- Fresh Salsa: Choose store-bought or homemade—this adds freshness and a bit of zing.
- Extra Fresh Cilantro: For garnish, adding a final burst of herbaceous aroma.
How to Make Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe
Step 1: Marinate the Steak
Begin by whisking together olive oil, lime juice, minced garlic, chili powder, cumin, sea salt, smoked paprika, and chopped cilantro in a bowl. Add your steak and gently coat it with the marinade. Cover and refrigerate for at least 2 hours. This step is crucial as it infuses the meat with layers of smoky, tangy, and fresh flavors, tenderizing it for an irresistible bite.
Step 2: Prepare the Steak for Cooking
When it’s time to cook, take the steak out of the fridge about 20 minutes before so it reaches room temperature—this helps it cook evenly. Pat it dry with paper towels to ensure a perfect sear, and sprinkle a little extra sea salt on both sides for enhanced seasoning.
Step 3: Sear the Steak
Heat a tablespoon of olive oil in a skillet over high heat. Place the steak in the pan and sear for roughly 4 minutes on each side to achieve a gorgeous medium-rare. The high heat locks in the juices, creating a flavorful crust. Remove the steak and tent it with foil to rest for 10 minutes, allowing the juices to redistribute for maximum tenderness.
Step 4: Cook the Vegetables
In the same skillet, toss in the sliced bell peppers and onions. Sauté them for 5 to 7 minutes until they’re soft, caramelized, and slightly charred along the edges. They add a sweet and smoky balance to the richness of the steak and bring vibrant colors to the bowl.
Step 5: Cook the Cauliflower Rice
In a separate pan, heat another tablespoon of olive oil. Add the cauliflower rice and stir-fry for about 5 minutes. Season with salt and a splash of fresh lime juice for brightness. This acts as a perfect light base that soaks up all the juices from the steak and vegetables while keeping the whole dish low carb and healthy.
Step 6: Assemble Your Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe
Start by layering the cauliflower rice at the bottom of each bowl. Thinly slice the rested steak and arrange it on top. Next, add the sautéed peppers and onions, creamy avocado slices or a dollop of guacamole, fresh salsa, and a spoonful of dairy-free sour cream if you like a little cool creaminess. Finish by sprinkling fresh cilantro over everything for an herbaceous pop of flavor and color. Now get ready to dig into a bowl that’s as joyful to eat as it was to make!
How to Serve Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe
Garnishes
Garnishes like freshly chopped cilantro and lime wedges add the perfect final touch. They brighten the flavors and give your bowl an irresistible freshness. If you want to kick up the heat, a few slices of jalapeño or a drizzle of hot sauce make excellent additions.
Side Dishes
Although this bowl stands well on its own, a simple green salad with avocado and a citrus vinaigrette pairs beautifully. For extra crunch, serve alongside crispy baked tortilla chips with some guacamole or a fresh salsa dip, keeping it light and fresh!
Creative Ways to Present
For meal prep, invest in divide-and-conquer containers that keep the components separate to retain freshness. Or, get fancy by serving the bowl inside halved avocado shells or roasted bell pepper halves for an eye-catching presentation. It’s a fantastic way to impress guests while keeping things low carb.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator. Keep the steak, veggies, and cauliflower rice separated when possible to maintain their textures. The components should stay fresh for up to 3 days.
Freezing
You can freeze cooked steak and sautéed vegetables, but cauliflower rice is best fresh. If you plan to freeze, wrap the steak and veggies tightly and consume within 1 month for optimal flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or lime juice to prevent dryness. Alternatively, microwave until warmed through but avoid overcooking to preserve the steak’s tenderness. Add fresh avocado and salsa after reheating for a fresh boost.
FAQs
Can I use a different cut of steak?
Absolutely! While skirt steak is ideal for its flavor and marbling, flank steak or even sirloin can work well. Just adjust cooking times to avoid over- or undercooking your chosen cut.
Is the cauliflower rice necessary?
Cauliflower rice keeps this dish low carb and adds a wonderful texture. You can substitute with riced zucchini if you prefer. Regular rice would work but would no longer fit the low-carb criteria of this recipe.
How do I make this recipe dairy-free?
Simply omit the dairy-free sour cream or replace it with a dollop of guacamole or a drizzle of olive oil-based dressing. The flavors will still shine without dairy.
Can I prepare this dish ahead of time?
You can marinate the steak up to 24 hours in advance and even chop your veggies ahead of time. Just cook and assemble the bowl shortly before serving to keep everything fresh and delicious.
What level of spiciness does this recipe have?
This recipe has a mild to medium heat profile thanks to the chili powder and smoked paprika, but you can easily adjust the spices or add fresh jalapeños to increase the heat to your liking.
Final Thoughts
I cannot recommend this Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe enough—it’s a flavor explosion wrapped up in a healthy, colorful bowl. Whether you’re looking to impress dinner guests or simply enjoy a quick and wholesome meal, this fajita bowl checks all the boxes. So grab your steak and bell peppers, and get ready to savor a dish that’s as satisfying as it is vibrant. Your taste buds will thank you.
Print
Low Carb Steak Fajita Bowl Recipe: Bold, Fresh & Flavor-Packed Recipe
- Prep Time: 2 hours 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Carb
Description
This Low Carb Steak Fajita Bowl is a bold, fresh, and flavor-packed dish featuring marinated flank or skirt steak seared to perfection, sautéed bell peppers and onions, and a bed of seasoned cauliflower rice. Topped with creamy avocado, fresh salsa, and dairy-free sour cream, this bowl is perfect for a satisfying low-carb meal that doesn’t compromise on taste.
Ingredients
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)
- 2 teaspoons Chili Powder (adjust based on spice preference)
- 1 teaspoon Ground Cumin (optional)
- 1 teaspoon Fine Sea Salt (or kosher salt)
- 1 teaspoon Smoked Paprika (or regular paprika)
- 1 tablespoon Fresh Cilantro (chopped, optional)
Vegetables and Bowls
- 2 cups Bell Peppers (assorted colors, sliced)
- 1 medium Onion (red or yellow, sliced)
- 2 cups Cauliflower Rice (or riced zucchini as swap)
- 1 medium Avocado (sliced 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, mix olive oil, lime juice, minced garlic, chili powder, ground cumin, sea salt, smoked paprika, and chopped cilantro. Add the steak and ensure it is fully coated in the marinade. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop.
- Prepare the Steak for Cooking: Remove marinated steak from the fridge 20 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels to promote a good sear, then season lightly with additional sea salt.
- Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering. Add the steak and sear for about 4 minutes on each side for medium-rare doneness. Adjust time if preferred more or less done. Once cooked, remove from the skillet and cover loosely with foil. Let it rest for 10 minutes to redistribute juices.
- Cook the Vegetables: In the same skillet, add the sliced bell peppers and onions. Sauté over medium-high heat for 5 to 7 minutes or until they are softened and slightly caramelized, stirring occasionally to avoid burning.
- Cook Cauliflower Rice: Heat 1 tablespoon of olive oil in another pan over medium heat. Add the cauliflower rice and sauté for about 5 minutes until tender. Season with salt and a splash of lime juice for brightness.
- Assemble the Bowl: To assemble, start with a base of cauliflower rice in each bowl. Slice the rested steak thinly against the grain and layer on top. Add sautéed bell peppers and onions, avocado slices, a dollop of dairy-free sour cream, fresh salsa, and garnish with fresh cilantro for a vibrant, flavorful meal.
Notes
- For more tender steak, opt for skirt steak as it has more marbling and flavor.
- Adjust chili powder quantity to your preferred spice level; you can substitute with smoked chipotle powder for a smoky kick.
- If you don’t have fresh lime juice, bottled lime juice can be used but fresh is preferred for brightness.
- Cauliflower rice can be swapped with riced zucchini or even shirataki rice for variation.
- Allowing the steak to rest after cooking is crucial for juicy, tender meat.
- Dairy-free sour cream is optional; Greek yogurt or regular sour cream can be used if dairy is not a concern.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
