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Low Carb Steak Fajita Bowl

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 450
Enjoy a delicious and healthy Low Carb Steak Fajita Bowl, perfect for keto lovers. This recipe combines tender steak with flavorful veggies and fresh toppings for a satisfying meal.

Ingredients

Steak Marinade

  • 1 1/4 lbs Beef flank steak or skirt steak
  • 3 tablespoons olive oil (for marinade)
  • 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)

Fajita Bowl

  • 1 tablespoon olive oil (for cooking)
  • Sea salt
  • 2 tablespoons olive oil (for veggies)
  • 3 bell peppers (various colors, sliced)
  • 1 large onion (sliced)
  • 12 oz cauliflower rice (frozen or fresh)
  • Sea salt (to taste)
  • Fresh lime juice
  • Avocado or guacamole
  • Dairy-free sour cream
  • Fresh salsa
  • Fresh cilantro

Instructions 

  • Whisk oil, lime juice, garlic, chili powder, cumin, salt, paprika, and cilantro. Add steak and coat well. Marinate at least 2 hours or overnight.
  • Take steak out of the fridge 20 minutes before cooking. Pat dry and sprinkle with sea salt.
  • Heat oil in skillet over high heat. Sear steak 4 minutes per side for medium rare.
  • Remove steak, cover with foil, and rest for 10 minutes. Then slice thinly across the grain.
  • Add oil and sauté peppers and onions with salt for 5–7 minutes.
  • Heat oil. Add cauliflower rice, cook for 5 minutes, season with salt and lime juice.
  • Build your bowl: start with cauliflower rice, add steak and veggies, then top with avocado, salsa, sour cream, and cilantro.

Notes

For best results, marinate the steak overnight to enhance the flavor and tenderness.
Calories: 450kcal
Cost: $20
Course: Main Course
Cuisine: Mexican
Keyword: Steak