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Low Carb Steak Fajita Bowl

A quick and tasty low-carb meal featuring marinated flank steak, sautéed peppers and onions, served over cauliflower rice, perfect for busy families.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Keto, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 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
For the steak
  • 1 1/4 lbs beef flank steak or skirt steak
  • Sea salt to taste
For the vegetables
  • 2 tablespoons olive oil for sautéing
  • 3 bell peppers various colors, sliced
  • 1 large onion sliced
For the bowl
  • 12 oz cauliflower rice frozen or fresh, to be cooked separately

Method
 

Marinating
  1. In a large bowl, whisk 3 tbsp olive oil, lime juice, garlic, chili powder, cumin, salt, paprika, and cilantro.
  2. Add steak and coat well. Cover and marinate for at least 2 hours or overnight.
Cooking the Steak
  1. Take steak out of the fridge 20 minutes before cooking. Pat dry and sprinkle with sea salt.
  2. Heat 1 tbsp oil in a cast iron skillet over high heat. Sear steak for 4 minutes per side for medium rare.
  3. Remove steak, cover with foil, and rest for 10 minutes before slicing thinly across the grain.
Cooking the Vegetables
  1. In the same skillet, add 1 tbsp oil and sauté peppers and onions with salt for 5–7 minutes.
Cooking the Cauliflower Rice
  1. In another pan, heat 1 tbsp oil and add cauliflower rice. Cook for 5 minutes, seasoning with salt and lime juice.
Assembling the Bowls
  1. Build your bowl: start with cauliflower rice, add steak and veggies, then top with avocado, salsa, sour cream, and cilantro.

Notes

Serve bowls warm for the best texture and add lime wedges for extra freshness. Store components separately for best texture.