Description
A flavorful and healthy low-carb steak fajita bowl featuring tender marinated flank steak, sautéed bell peppers and onions, and cauliflower rice, topped with creamy avocado and fresh cilantro. Perfect for a nutritious meal that is quick to prepare and packed with vibrant Tex-Mex flavors.
Ingredients
Scale
Steak and Marinade
- 12 ounces flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Rice
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups cauliflower rice
Toppings and Garnish
- 1 medium avocado
- 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Steak: Slice the flank steak across the grain into thin strips and place them in a bowl. This helps to keep the steak tender when cooked.
- Marinate the Steak: Add olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the steak strips. Toss everything together to evenly coat the meat with the spices.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the seasoned steak strips and cook for 3 to 4 minutes until browned and cooked through. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced red and green bell peppers, sliced yellow onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are tender but still crisp.
- Cook Cauliflower Rice: Add the cauliflower rice to the skillet with the vegetables. Cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Combine Ingredients: Return the cooked steak strips to the skillet with the vegetables and cauliflower rice. Squeeze the juice of one lime over the entire mixture and stir well to combine all flavors.
- Serve and Garnish: Divide the fajita mixture into serving bowls. Top each bowl with sliced avocado and sprinkle with chopped fresh cilantro for a fresh, creamy finish.
Notes
- For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Use fresh lime juice for the best flavor.
- Cauliflower rice can be substituted with regular rice if desired, but it will increase the carb content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the mixture in a skillet over medium heat until heated through.
