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Low carb steak fajita bowl topped with colorful peppers and fresh herbs

Low Carb Steak Fajita Bowl

A tantalizing mix of marinated steak, colorful peppers, and fluffy cauliflower rice that’s all wrapped up in one delicious bowl, perfect for a low carb diet.
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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: Low Carb, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 1/4 lbs Beef flank steak or skirt steak Use flank steak or skirt steak.
  • 3 tablespoons olive oil (for marinade)
  • 1/3 cup lime juice (juice of 2 limes) Freshly squeezed.
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro leaves, chopped For flavor.
For Cooking
  • 1 tablespoon olive oil (for cooking) For searing steak.
  • 3 tablespoons olive oil (for veggies)
  • 1 large onion, sliced
  • 12 oz cauliflower rice (frozen or fresh)
For Serving
  • Sea salt to taste
  • Fresh lime juice For flavor.
  • Avocado or guacamole
  • Dairy-free sour cream
  • Fresh salsa
  • Fresh cilantro For garnish.

Method
 

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

Notes

This bowl can be customized with various vegetables. Store leftovers in an airtight container for up to 3 days.