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Steak Fajita Bowl with seared steak strips, caramelized peppers, avocado slices, sour cream, and fresh cilantro on a white bowl

Steak Fajita Bowl

Bold fajita-seasoned steak seared until browned and layered over caramelized peppers and onions on a low carb cauliflower rice or shredded lettuce base. A high protein, satisfying weeknight bowl ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz steak flank, sirloin, or ribeye, thinly sliced against the grain
  • 1 tbsp olive oil for marinade
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp minced garlic
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp chili powder fajita seasoning
  • 0.5 tsp cumin fajita seasoning
  • 0.5 tsp smoked paprika fajita seasoning
  • 0.25 tsp onion powder fajita seasoning
  • 0.25 tsp cayenne pepper optional, fajita seasoning
  • 0.5 red bell pepper sliced
  • 0.5 green bell pepper sliced
  • 0.25 red onion thinly sliced
  • 1 tbsp olive oil for vegetables
  • 1 cup cooked cauliflower rice or shredded lettuce choose one as the base
  • 0.5 avocado sliced, optional topping
  • 0.25 cup shredded cheddar or Mexican blend cheese optional topping
  • 0.25 cup sour cream optional topping
  • fresh cilantro chopped, optional topping
  • fresh lime juice for serving

Equipment

  • Large skillet or cast-iron pan
  • Mixing bowl for marinade
  • Small pan for cauliflower rice (if using)
  • Cutting board and sharp knife

Method
 

  1. In a bowl, combine the olive oil, lime juice, minced garlic, salt, black pepper, and all fajita seasoning ingredients. Add the sliced steak and toss to coat evenly. Marinate for 15 to 20 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Heat a large skillet or cast iron pan over medium-high heat with a drizzle of olive oil. Add the marinated steak in small batches without crowding the pan. Sear for 2 to 3 minutes per side until browned. Do not overcook. Remove to a plate and cover loosely with foil.
  3. In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Add the bell peppers and red onion. Saute for 5 to 7 minutes until softened and lightly caramelized. Season with salt and a pinch of fajita seasoning. Remove and set aside.
  4. If using cauliflower rice, saute in a small pan with a little olive oil over medium heat for 3 to 5 minutes until tender and lightly browned. If using shredded lettuce, place directly in the serving bowl.
  5. Assemble the bowl with the base first, then layer the sauteed vegetables, then the steak strips.
  6. Top with avocado slices, shredded cheese, sour cream, and fresh cilantro as desired. Finish with a squeeze of fresh lime juice and serve immediately.

Notes

Slice the steak thin against the grain before marinating for the most tender result. Sear in batches to avoid steaming the meat. Store components separately for up to 3 days. Reheat steak and vegetables in a skillet over medium heat for best texture.