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
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)
- 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.
