Description

This Low Carb Steak Fajita Bowl is a bold and fresh meal packed with flavor, featuring marinated skirt steak seared to perfection, sautéed bell peppers and onions, and cauliflower rice for a healthy, low-carb base. Topped with creamy avocado, dairy-free sour cream, fresh salsa, and cilantro, this vibrant bowl is perfect for a satisfying and nutritious dinner.

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, or use garlic powder as an alternative)
2 teaspoons Chili Powder (Adjust based on spice preference)
1 teaspoon Ground Cumin (Optional but adds depth)
1 teaspoon Fine Sea Salt (Or kosher salt)
1 teaspoon Smoked Paprika (Regular paprika can be substituted)
1 tablespoon Fresh Cilantro (Chopped, optional)

Vegetables and Sides

2 cups Bell Peppers (Assorted colors for visual appeal, sliced)
1 medium Onion (Red or yellow based on preference, sliced)
2 cups Cauliflower Rice (Can swap with riced zucchini)

Toppings

1 medium Avocado (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)

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Instructions

Marinate the Steak: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, ground cumin, salt, smoked paprika, and chopped fresh cilantro. Add the beef steak and toss well to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to infuse.
Prepare the Steak for Cooking: Remove the marinated steak from the fridge about 20 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels to ensure a good sear, and season lightly with additional sea salt.
Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering. Place the steak in the skillet and sear for approximately 4 minutes on each side for medium-rare doneness. Once cooked, transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes to retain juices.
Cook the Vegetables: Using the same skillet, add the sliced bell peppers and onions. Sauté over medium heat for 5 to 7 minutes until the vegetables are softened and caramelized, stirring occasionally.
Cook Cauliflower Rice: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes until tender. Season with salt and a splash of lime juice to brighten the flavor.
Assemble the Bowl: Begin with a base of warm cauliflower rice in each serving bowl. Slice the rested steak thinly against the grain and arrange on top. Add sautéed peppers and onions, slices of avocado, dollops of dairy-free sour cream, a spoonful of fresh salsa, and garnish with fresh cilantro for a vibrant finish.

Notes

For more marbling and richer flavor, choose skirt steak over flank steak.
If short on time, marinating the steak for at least 30 minutes still enhances flavor, though 2 hours is best.
Use garlic powder if fresh garlic is not available.
Adjust chili powder quantity to your preferred spice level.
Cauliflower rice can be substituted with riced zucchini for variation.
Allowing the steak to rest after cooking is crucial for juicy, tender meat.
Optional toppings like dairy-free sour cream add creaminess without dairy.
Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve texture.