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Easy Savory Steak Fajita Bowl Recipe Low-Carb Healthy Dinner Idea

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A quick and easy low-carb steak fajita bowl featuring skirt steak, sautéed bell peppers and onions, and cauliflower rice. Perfect for a healthy, flavorful weeknight dinner.

Ingredients

Scale
  • 1 lb skirt steak or flank steak, trimmed
  • 2 tbsp olive oil (divided)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 tbsp chopped fresh cilantro (optional)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tbsp olive oil
  • Pinch of salt and pepper
  • 4 cups riced cauliflower (fresh or frozen, thawed and drained)
  • 1 tbsp olive oil or butter
  • Salt and pepper, to taste
  • 1 clove garlic, minced (optional)
  • Sour cream or Greek yogurt (optional)
  • Fresh avocado slices or guacamole (optional)
  • Extra lime wedges (optional)
  • Chopped fresh cilantro or green onions (optional)
  • Jalapeño slices (optional)

Instructions

  1. Marinate the steak: In a medium bowl, combine 1 tbsp olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the skirt steak and toss to coat evenly. Pour lime juice over the steak and let it sit at room temperature for 10-15 minutes or refrigerate for up to 1 hour.
  2. Prepare the veggies: While the steak marinates, slice the bell peppers and onion into thin strips. Toss them lightly with 1 tbsp olive oil, salt, and pepper. Set aside.
  3. Cook the cauliflower rice: Heat 1 tbsp olive oil or butter in a large skillet over medium heat. Add minced garlic if using, and cook for 30 seconds until fragrant. Add cauliflower rice, season with salt and pepper, and sauté, stirring occasionally, until tender and slightly golden, about 8-10 minutes.
  4. Sear the steak: Heat a cast iron skillet over high heat until very hot. Add 1 tbsp olive oil and swirl to coat. Place steak in the pan, cooking undisturbed for 3-4 minutes to form a crust. Flip and cook an additional 2-3 minutes for medium-rare. Remove steak to a plate and tent with foil to rest for 5 minutes.
  5. Sauté the fajita veggies: In the same skillet, add the sliced peppers and onions. Toss and cook over medium-high heat until softened and slightly charred, about 5-7 minutes. Season with a little extra salt and pepper.
  6. Slice the steak and assemble: Slice steak thinly against the grain. Arrange cauliflower rice in bowls, top with sautéed veggies, then sliced steak. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, avocado, and lime wedges. Add jalapeño slices if desired.

Notes

Use a very hot pan for a good steak crust. Rest steak for 5 minutes before slicing to keep it juicy. Cook cauliflower rice in batches if needed to avoid steaming. Slice steak against the grain for tenderness. Adjust spice level by adding chili powder or cayenne if desired. For dairy-free, substitute sour cream with guacamole or dairy-free crema.

Nutrition

Keywords: steak fajita bowl, low-carb dinner, healthy steak recipe, cauliflower rice, fajita veggies, quick dinner, weeknight meal

Find it online: https://chloeplate.com/easy-savory-steak-fajita-bowl-recipe-low-carb-healthy-dinner-idea/