Description
A flavorful low-carb steak fajita bowl, perfect for keto lovers, made with marinated flank steak, vibrant bell peppers, and creamy avocado over cauliflower rice.
Ingredients
Scale
- 1 1/4 lbs Beef flank steak or skirt steak
- 3 tablespoons olive oil (for marinade)
- 1/3 cup lime juice (juice of 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, chopped
- Sea salt to taste
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (any colors), sliced
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
- Fresh lime juice for drizzling
- Avocado or guacamole
- Dairy-free sour cream (optional)
- Fresh salsa
- Fresh cilantro for garnish
Instructions
- In a medium bowl, combine flank steak with olive oil, lime juice, garlic, chili powder, cumin, salt, smoked paprika, and cilantro. Marinate for at least 30 minutes.
- Slice bell peppers and onion.
- Heat a skillet over medium-high heat with 1 tablespoon olive oil and cook the steak for 3-4 minutes on each side. Let rest before slicing.
- Sauté bell peppers and onions in the same skillet with 2 tablespoons olive oil until soft.
- Prepare cauliflower rice by sautéing fresh or following package instructions for frozen.
- Assemble the bowl starting with cauliflower rice, sautéed veggies, steak slices, and top with lime juice, avocado, and cilantro.
Notes
Experiment with different spices and toppings to suit your taste. This dish is great for meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: keto, steak fajitas, low carb, healthy recipe