Description
A vibrant steak fajita bowl with juicy beef, crisp bell peppers, zesty lime, and aromatic spices, perfect for low-carb and keto diets.
Ingredients
Scale
- 1 1/4 lbs Beef flank steak or skirt steak
- 3 tablespoons olive oil (for marinade)
- 1 tablespoon olive oil (for cooking)
- 1/3 cup lime juice (juice of 2 limes)
- 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
- Sea salt (to taste)
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (various colors), sliced
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
- Fresh lime juice
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
Instructions
- Marinate the Steak: In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, salt, smoked paprika, and chopped cilantro. Add the steak, ensuring it gets nicely coated in the marinade. Cover and let it marinate for at least 2 hours—overnight is even better.
- Prep for Cooking: Take the marinated steak out of the fridge about 20 minutes before cooking to allow it to come to room temperature. Pat it dry and sprinkle with sea salt.
- Sear the Steak: Heat 1 tablespoon of olive oil in a cast iron skillet over high heat. Sear the steak for approximately 4 minutes on each side for a medium-rare finish.
- Rest the Meat: Once cooked, remove the steak from the skillet, cover it with foil, and let it rest for about 10 minutes.
- Sauté the Veggies: In the same skillet, add 1 tablespoon of oil and sauté the sliced bell peppers and onions with a touch of salt for about 5-7 minutes until they become tender.
- Prepare the Cauliflower Rice: In a separate pan, heat 1 tablespoon of oil. Add the cauliflower rice, cooking it for about 5 minutes, and season with salt and a splash of lime juice.
- Assemble Your Bowl: Start with a base of cauliflower rice, then layer on the sliced steak and sautéed veggies. Top it off with avocado, fresh salsa, dairy-free sour cream, and a sprinkle of cilantro for a finishing touch.
Notes
Feel free to swap out veggies or use a different cut of beef if that’s what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing & Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg