Description
These Steak Fajita Bowls are bursting with flavor! Perfectly marinated steak, sautéed onions and peppers, and zesty lime cauliflower rice — all topped with creamy avocado, fresh salsa, and dairy-free sour cream. A clean, high-protein meal that’s Whole30, keto, and paleo-friendly!
Ingredients
Steak & Marinade
1 ¼ lbs flank or skirt steak
3 tablespoons olive or avocado oil (plus 1 tbsp for cooking)
⅓ cup lime juice (about 2 limes)
4 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¾ teaspoon fine sea salt
¼ teaspoon smoked paprika
¼ cup fresh cilantro, chopped
Coarse sea salt, for searing
Veggies
2 tablespoons olive or avocado oil
3 bell peppers (mixed colors), sliced
1 large onion, sliced
12 oz cauliflower rice (fresh or frozen)
Sea salt, to taste
Fresh lime juice
Toppings
Sliced avocado or homemade guacamole
Dairy-free sour cream (recipe below)
Fresh salsa
Chopped fresh cilantro
Instructions
1. Marinate the Steak
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In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, salt, paprika, and cilantro.
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Add the steak, turning to coat well.
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Cover and refrigerate for at least 2 hours, or overnight for best flavor.
2. Cook the Steak
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Heat a cast iron skillet over high heat and add 1 tablespoon of oil.
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Remove steak from marinade, shake off excess, and season both sides with coarse sea salt.
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Sear for 4 minutes per side (medium-rare) or to your preferred doneness.
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Medium-rare: 130°F–135°F
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Medium: 135°F–145°F
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Transfer to a cutting board, cover loosely with foil, and rest for 5 minutes.
3. Cook the Veggies
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In the same skillet, add 1 tablespoon of oil.
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Add onions and bell peppers; season with salt.
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Cook for 5–6 minutes, stirring occasionally until soft and slightly charred.
4. Make the Cauliflower Rice
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Heat 1 tablespoon of oil in a skillet over medium-high heat.
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Add cauliflower rice (frozen is fine) and cook for 5 minutes, stirring often.
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Season with salt and finish with lime juice.
5. Prepare Dairy-Free Sour Cream
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Mix ½ cup cold coconut cream, 2 teaspoons lemon or lime juice, and ⅛ teaspoon salt.
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Adjust flavor to taste and keep chilled until ready to serve.
6. Assemble the Bowls
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Slice the steak thinly across the grain.
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Start each bowl with cauliflower rice, then add steak, sautéed veggies, and toppings.
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Garnish with cilantro and serve immediately.
Notes
- Make Ahead: Marinate the steak overnight for deeper flavor.
- Storage: Store leftovers in airtight containers for up to 3 days. Reheat in a skillet.
- Variations: Swap steak for chicken, shrimp, or tofu for a lighter twist.
- Whole30 Tip: Use compliant salsa and sour cream substitutes.
- Prep Time: 20 min
- Cook Time: 10 min