If you’re anything like me, you love that sizzle and spice of authentic fajitas, but honestly, who needs the tortilla bloat sometimes? I get it! That’s why I developed this Steak Fajita Low Carb Bowl. It’s all the bold flavor you crave—the tender, marinated steak, the sweet, smoky peppers—but served over a hearty base instead of wrapped up. This recipe proves that letting go of the carbs doesn’t mean sacrificing comfort or flavor. Here at Sena Recipes, my goal, as Emma Laurent, has always been to make balanced meals that feel truly satisfying. Trust me, this bowl is going to change your weeknight dinner routine, especially when you’re looking for easy, high-protein, low-carb meals!
Why This Steak Fajita Low Carb Bowl Works So Well
You might think missing the tortilla means missing out on the fun, but I promise you, this bowl packs a much bigger punch! This Steak Fajita Low Carb Bowl is designed for satisfaction. It’s incredibly high in protein, which keeps you full for hours, and it’s so easily adjustable based on what you have in the fridge. Who doesn’t love flexibility in their dinner plans?
- It keeps the incredibly bold seasoning you expect from classic fajitas.
- The steak cooks up perfectly tender every single time.
- It feels like a complete, comforting meal without that heavy, sluggish feeling later! You can find tons of great ideas like this in my high protein recipes section.
Flavorful Marinade and Perfectly Cooked Steak
Seriously, don’t skip the marinating time. That zingy mix of lime, garlic, and spices isn’t just for show; it breaks down the steak fibers just enough to make flank or skirt steak ultra-tender. That’s my commitment to quality coming through—making simple ingredients taste fantastic without fuss. When you pull that perfectly seared steak off the heat, you know you nailed the flavor base.
The Essential Low Carb Base for Your Steak Fajita Low Carb Bowl
We swap the standard rice and tortillas for something much lighter. For me, it’s all about cauliflower rice. It soaks up all those delicious pan juices beautifully! But don’t feel locked in. If you’re feeling extra fresh, just set everything over a big pile of crisp romaine lettuce—it turns into the best kind of salad without tasting restrictive. It truly lets the steak and veggies shine!
Ingredients for Your Steak Fajita Low Carb Bowl
Okay, listen up, because the success of this bowl hinges on grabbing the right stuff, but don’t panic—most of this is pantry staples! When I laid out my original list, I made sure every single component served a purpose, whether it was for tenderizing the meat or adding that creamy, cool contrast at the end. See? I’m making this easy for you. We’ll group these out so when you run to the store, you grab what you need in one trip, keeping that shopping list tight. Remember, the quality of your marinade spices makes a huge difference here!
Steak and Marinade Components
We need 1 1/4 lbs of flank steak or skirt steak; flank is my go-to for a great sear. For the marinade magic, gather these up:
- 3 tablespoons extra virgin olive oil plus 1 tablespoon for cooking
- 1/3 cup lime juice (that’s usually about 2 fresh limes, juice them up!)
- 4 cloves of garlic, minced until it’s practically a paste
- 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, roughly chopped
Vegetables and Cauliflower Rice
This is where the color and the classic fajita smell come from! Make sure your peppers are colorful—it just tastes better that way, I swear. And yes, you absolutely can cheat and use frozen cauliflower rice; it cooks up just fine on a busy weeknight.
- 2 Tablespoons olive oil or avocado oil for those veggies
- 3 bell peppers (mixed colors!), sliced into strips
- 1 large onion, sliced right with the grain
- 12 oz cauliflower rice (frozen is totally fine, just drain off any extra water!)
- Fresh lime juice for seasoning the rice
Toppings for the Ultimate Steak Fajita Low Carb Bowl
The toppings bring everything home. These are non-negotiables for me, especially if you’re trying to keep things dairy-free or Whole30 compliant. P.S. If you need a quick dairy-free sour cream, I sometimes mix 1/2 cup of thick, cold coconut cream with 2 teaspoons of lime juice and a tiny pinch of salt. Tastes shockingly close!
- Sliced avocado or a dollop of my homemade guacamole
- Dairy free sour cream (or that quick coconut substitute I mentioned!)
- Fresh salsa—the chunkier, the better!
- Additional fresh cilantro, just for sprinkling on top at the very end
Step-by-Step Instructions to Make the Steak Fajita Low Carb Bowl
Okay, this is where the magic happens! It seems like a lot of steps, but honestly, a good portion of this recipe is just waiting time. We’re building layers of deep flavor here, so don’t rush the marination! I always make the marinade the morning before, but if you’re tight on time, you need at least two hours for the lime juice to work its magic on that steak. It’s such a simple technique for such a robust flavor payoff.
Marinating the Steak for Deep Flavor
First things first, grab that big bowl! You’re going to whisk together all those wet and dry marinade ingredients: 3 tablespoons of olive oil, the fresh lime juice, minced garlic, chili powder, cumin, 3/4 teaspoon of salt, that paprika, and your chopped cilantro. Give that a good whirl. Now, nestle your steak right into that marinade, making sure every inch is coated. Cover it up tight and pop it into the fridge. My absolute expert tip? Let it go overnight if you can! That extra time makes the steak incredibly tender. If you want to read more about getting great flavor out of beef, I have a fantastic chuck eye steak recipe you might want to check out later!
Cooking the Steak and Sizzling Vegetables
Time for the sizzle! Get your large cast iron skillet seriously hot—we’re talking high heat—and add the remaining 1 tablespoon of oil. Pull the steak out, let any major excess marinade drip off, and sprinkle both sides generously with coarse sea salt. Lay that steak down in the screaming hot pan. Cook it for about 4 minutes per side if you like it medium-rare (aiming for about 130°F-135°F—don’t be scared of the thermometer!). Once it’s done, yank it out, throw some foil over it, and walk away! That rest time is non-negotiable for juicy steak. While it rests, use the same skillet, add one more tablespoon of oil, and toss in those sliced peppers and onions. A light sprinkle of salt helps them sweat out their moisture. Cook them over medium-high heat until they’re softened—about 5 minutes should do it.
Preparing the Cauliflower Rice Base and Assembly
While the peppers are softening, start your rice in a separate pan. Over medium-high heat, add the last bit of oil, your cauliflower rice, and sauté it for just 2 minutes. Sprinkle with salt and keep going until it’s cooked through. A quick splash of lime juice right at the end brightens it up perfectly! Finally, take your rested steak and slice it thinly *against* the grain. Now you build the best part: Assemble your bowl! Lay down a nice bed of the seasoned cauliflower rice, then layer on that gorgeous sliced steak, the sizzling vegetables, and load up the toppings like avocado, salsa, and that sour cream. Garnish with that fresh cilantro, and boom—you’ve got a beautiful Steak Fajita Low Carb Bowl ready to eat!
Tips for Success with Your Steak Fajita Low Carb Bowl
Even though this recipe is straightforward, a few little secrets can turn a good bowl into an absolute showstopper. Overcooking steak is my personal culinary nightmare, so let’s make sure your flank steak stays juicy! Paying attention to those little details is how we elevate a simple meal into something truly great, keeping that high-protein flavor front and center in your Steak Fajita Low Carb Bowl. For more inspiration on handling beef beautifully, you might love my post on steak with garlic cream sauce!
Achieving Perfect Steak Temperature
Honestly, the internal temperature is your best friend here. I know some people eyeball it, but if you want reliable results, check it! For medium-rare, which keeps the steak super tender after resting, you want to pull it off the heat right around 130°F to 135°F. It will creep up a few more degrees while it rests under the foil, which is exactly what we want. If you let it sit on the cutting board for 10 minutes, you are just guaranteeing a tender slice!
Meal Prep Strategies for this High Protein Dinner Idea
This bowl is fantastic for meal prep! I always cook the steak, peppers, and onions a day ahead. Store them separately from the cauliflower rice and toppings. Why separate? Because soggy peppers are a tragedy! Cooked steak reheats beautifully if you slice it thinly first. This makes assembling these High Protein Dinner Ideas a five-minute job on a workday afternoon. You just reheat the steak and veggies slightly in a pan, warm the rice, and pile it high with cold toppings!
Variations for Your Steak Fajita Low Carb Bowl
Sometimes you just need a little change, right? Even the very best Steak Fajita Low Carb Bowl recipe needs a seasonal refresh now and then! Luckily, the core flavor profile—that incredible marinade—is so versatile. You can twist this recipe in a few different directions without needing a whole new grocery list. It’s all about practical swaps that keep the meal exciting while staying true to our low-carb goals. For another delicious, balanced meal idea, you should totally check out my Mediterranean Steak Bowl!
Protein Swaps for Keto High Protein Meals
If you’re burnt out on beef or just have chicken breasts hanging around, swap them out! Both chicken breast strips or shrimp work wonderfully with this exact fajita seasoning blend. Just remember that chicken will need a slightly longer marinating time to get tender, and shrimp cooks *way* faster—like, two minutes max per side! It’s an awesome switch when you’re planning out your Keto High Protein Meals for the week.
Changing the Low Carb Base
If you’ve eaten cauliflower rice five nights in a row, I get it; we all need a break! For a different texture, try sautéing some shredded green cabbage instead. It gets nice and tender-crisp and mimics the texture of very soft tortillas. Or, for a super fresh, cold salad vibe, just build your bowl over a big handful of chopped mixed greens. It’s refreshing, especially with the hot steak piled on top!
Health Benefits of a Low Carb Healthy Meals Approach
When we focus on meals like this Steak Fajita Low Carb Bowl, we aren’t just ditching the tortillas; we’re prioritizing how we feel afterwards. Because this bowl is packed, it’s naturally high protein and lower in net carbs, which is fantastic for keeping your energy steady all afternoon! I feel much better when my meals aren’t spiking my sugar levels right before I need to focus on work.
That high protein content is a major player here, ensuring you feel satisfied way longer than you would with a starchy meal. It’s all about giving your body high-quality fuel without the energy crashes. Exploring Low Carb Healthy Meals like this shows you just how flavorful eating balanced food can be. Plus, all those colorful vegetables give you a natural boost of vitamins. If you are looking for more inspiration on eating well, I always post my favorite finds in my healthy recipes section!
Frequently Asked Questions About the Steak Fajita Low Carb Bowl
I know you probably have questions swirling around, especially when you’re making swaps like going from rice to cauliflower! That’s perfectly normal. I’ve gathered a few of the ones I get asked most often about this Steak Fajita Low Carb Bowl to make sure your experience is smooth sailing. Remember, the goal is delicious, easy eating, even when following specific diets like Keto. For more simple, satisfying Keto ideas, feel free to browse my collection of easy delicious keto recipes!
Can I use a different cut of steak for this Keto Dinner Recipe?
Absolutely, yes! Flank or skirt steak is best because they have great texture for slicing against the grain, but sirloin works really well too. If you use a thicker cut, just make sure you watch your temperature closely since they often need an extra minute or two per side. Just keep that seasoning heavy, and you have a wonderful Keto Dinner Recipe!
How do I make this recipe into Easy High Protein Low Carb Meals for lunch?
This is where meal prepping shines! I portion the steak, the veggies, and the cauliflower rice into four separate containers. I keep the cold toppings—like salsa and avocado—separate until serving time so nothing gets soggy. Storing them separately means your lunch assembly is genuinely quick. These proportions make for perfect Easy High Protein Low Carb Meals for the next few days!
What is the best way to reheat the Steak Fajita Low Carb Bowl components?
This is key! Never microwave the steak if you can help it. Reheat the steak and the veggies together in a small skillet over medium heat with a splash of water or broth—this steams them just enough to warm through without drying them out. Save the avocado, sour cream, and salsa to top the warm mixture right before eating. That way, you keep the wonderful textures intact!
Serving Suggestions for Your Steak Fajita Low Carb Bowl
Now that you’ve mastered the main event, how do we round out the meal? Since we’re keeping things light and low carb, we should pair this spicy main dish with something equally fresh. Think about doubling down on the bright, citrusy flavors! For a perfect pairing, you absolutely have to try a fresh margarita or maybe whip up my favorite zero-carb drink, the Pink Coconut Mojito. It’s the perfect cool-down partner for our bold Steak Fajita Low Carb Bowl!
Storage and Reheating Instructions for Leftover Steak Fajita Low Carb Bowl
The great news about this bowl is that it stores like a dream, especially if you keep the components separate! Seriously, separating the wet from the dry is crucial. The steak and the cooked peppers/onions can hang out together in an airtight container for up to three days in the fridge. I usually keep the cauliflower rice separate too, just to make sure no moisture ruins its texture.
When you’re ready to eat leftovers, reheat the steak and veggies together quickly in a pan—don’t microwave them if you can avoid it! Add the cold toppings (salsa, avocado) right when you serve it. It seriously tastes almost as good as fresh! For more tips on making things ahead, check out my section on make ahead breakfast casseroles, because these principles apply everywhere!
Estimated Nutritional Information for This High Protein Recipes Dinner
Now, I always want to be totally upfront about nutrition. Because we’re using ingredients like specific cuts of steak and varying amounts of avocado or dairy-free sour cream, these numbers are just estimates based on the core recipe measurements. Think of this as a good guideline for tracking your High Protein Recipes Dinner goals, not a medical guarantee!
When I calculated these out based on one serving, I focused on how satisfyingly high in protein this bowl is, which is exactly why it works so well for me when I need staying power.
Here’s what you can generally expect per serving (one bowl):
- Calories: 450
- Protein: 35g
- Fat: 28g (mostly healthy fats from the olive oil and avocado!)
- Total Carbohydrates: 15g
- Fiber: 5g
Remember, if you load up heavily on the avocado or use a richer dairy-free sour cream, things like fat and calories will bump up slightly. But the trade-off is a delicious, flavorful, and filling High Protein Recipes Dinner!
Share Your Experience Making This Steak Fajita Low Carb Bowl
Whew! We did it! Now that you have the keys to creating the most flavorful, satisfying Steak Fajita Low Carb Bowl right in your own kitchen, I would absolutely love to hear from you. Did you try the homemade dairy-free sour cream? Or maybe you added a secret spice to that marinade that made all the difference?
Please drop a rating below—tell me if this recipe earned five stars and why! And I want to know your favorite topping combination. Seriously, do you load up on salsa, or are you more of an avocado purist? Sharing these little tweaks is how we all keep cooking fun and evolving.
Emma Laurent is the Founder & Creative Director of Sena Recipes. She creates comforting, approachable recipes with modern balance, helping home cooks rediscover the joy of everyday meals. You can learn more about my cooking philosophy over on my author page. Happy cooking!
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Steak Fajita Low Carb Bowl
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Make this satisfying low-carb bowl featuring seasoned steak, sautéed peppers and onions, and cauliflower rice. It keeps the classic fajita flavor without the tortillas.
Ingredients
- 1 1/4 lbs flank steak or skirt steak
- 3 tablespoons extra virgin olive oil plus 1 tablespoon for cooking
- 1/3 cup lime juice from about 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 roughly chopped
- Sea salt to taste for cooking
- 2 Tablespoons olive oil or avocado oil for vegetables
- 3 bell peppers various colors sliced into strips
- 1 large onion sliced with the grain
- 12 oz cauliflower rice frozen is fine
- Fresh lime juice for cauliflower rice
- Sliced avocado or homemade guacamole
- Dairy free sour cream like Forager or homemade alternative
- Fresh salsa
- Additional fresh cilantro for garnish
Instructions
- Whisk together 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoon salt, paprika, and chopped cilantro in a large bowl.
- Place the steak in the bowl and turn to coat it completely with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Heat a large cast iron skillet over high heat and add the remaining 1 tablespoon of olive oil.
- Remove most of the marinade from the steak, then sprinkle coarse sea salt on both sides.
- Add the steak to the sizzling skillet and cook for about 4 minutes per side for medium to medium rare doneness (130°F-135°F).
- Remove the steak to a cutting board, cover with foil, and let it rest while you cook the vegetables.
- Add one tablespoon of oil to the same skillet and turn the heat to medium high. Add the sliced peppers and onions and sprinkle lightly with sea salt. Cook, stirring occasionally, for about 5 minutes until softened.
- In a separate skillet, heat one tablespoon of oil over medium high heat. Add the cauliflower rice, stir, and cook for 2 minutes. Sprinkle with sea salt to taste and continue to sauté until cooked through, then add lime juice to taste.
- Slice the rested steak thinly across the grain into strips.
- Assemble the bowls: place the cauliflower rice in the bottom, then top with the sliced steak, cooked vegetables, avocado or guacamole, fresh salsa, dairy free sour cream, and garnish with fresh cilantro. Serve immediately.
Notes
- For Whole30 sour cream, mix 1/2 cup of thick, cold coconut cream with 2 teaspoons lemon or lime juice and 1/8 teaspoon of fine sea salt. Adjust salt and lemon to your preference.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 35
- Cholesterol: 90
Keywords: Steak Fajita Low Carb Bowl, low carb steak fajita recipe, keto steak fajita bowl, fajita bowl without rice, healthy steak bowl dinner, high protein low carb meals, keto dinner recipes