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
Scale
- 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