High Protein Low Carb Steak Fajita Bowl Recipe That Packs a Flavor Punch
Learn how to make delicious High Protein Low Carb Steak Fajita Bowl Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound flank steak or skirt steak, trimmed and sliced thin against the grain
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, sliced into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1 medium yellow onion, sliced thin
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 avocado, sliced (optional but highly recommended)
- 1 cup cauliflower rice, lightly sautéed or steamed (for low carb base)
- Optional toppings: sliced jalapeños, crumbled queso fresco, sour cream or Greek yogurt
If you don’t have flank steak on hand, skirt steak or even a well-marbled sirloin works beautifully here. And if cauliflower rice isn’t your thing, a bed of leafy greens or shredded cabbage can be a refreshing, crunchy alternative.
Instructions
- Start by marinating your steak: In a medium bowl, combine 1 tablespoon olive oil, lime juice, cumin, smoked paprika, chili powder, oregano, minced garlic, salt, and pepper. Add the thinly sliced steak and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours if you have the time.
- While the steak marinates, prep your veggies: slice the bell peppers and onion into thin strips. This reminds me of those long afternoons shelling peas with Mama Lu, where every little prep task felt like part of a larger story.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and onions, seasoning lightly with salt and pepper. Sauté until they’re tender but still have a little bite, about 5-7 minutes. Remove from pan and set aside.
- In the same skillet, add the marinated steak in a single layer. Let it sear without moving for about 2-3 minutes to get a nice crust. Flip and cook another 2-3 minutes for medium-rare, or longer to your preferred doneness. Remember, thin slices cook quickly — the key is a good sear.
- Remove the steak and let it rest for 5 minutes. This resting step is something Mama Lu always emphasized — “Let the meat catch its breath, honey, or all that juice will run right out.”
- Add the veggies back to the skillet just to warm through if needed. Meanwhile, fluff your cauliflower rice and divide it among your serving bowls.
- Slice the rested steak thinly against the grain. Arrange it atop the cauliflower rice, then pile on the sautéed peppers and onions. Garnish with fresh cilantro, avocado slices, and any optional toppings you love.
