Description
This Low Carb Steak Fajita Bowl is a vibrant, protein-packed meal featuring tender flank steak seasoned with chili powder and cumin, sautéed bell peppers and onions, creamy avocado, and fresh cilantro. Perfect for a quick, flavorful dinner that’s both satisfying and low in carbohydrates.
Ingredients
Scale
Steak
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Vegetables
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
Garnish
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Heat the skillet: Heat olive oil in a skillet over medium-high heat to prepare for cooking the steak.
- Season the steak: Season the flank steak evenly with salt, pepper, chili powder, and cumin to infuse it with rich fajita flavors.
- Cook the steak: Place the steak in the hot skillet and cook for 4-5 minutes on each side, aiming for medium-rare doneness for tender, juicy meat.
- Rest the steak: Remove the steak from the skillet and let it rest for a few minutes to allow the juices to redistribute.
- Sauté vegetables: Add sliced bell pepper, onion, and minced garlic to the skillet and sauté for 5 minutes until tender and slightly caramelized.
- Slice the steak: Slice the rested steak thinly against the grain for maximum tenderness and flavor.
- Assemble the bowl: In serving bowls, combine sliced steak, sautéed vegetables, sliced avocado, and fresh cilantro for a colorful and nutritious fajita bowl.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some sliced jalapeños while sautéing the vegetables.
- Serve with a side of cauliflower rice or mixed greens to keep it low carb.
- Allowing the steak to rest is crucial for juicy results.
- Use fresh garlic for best flavor; garlic powder can be substituted if needed but adjust quantity.
- Leftover steak fajita mix can be refrigerated for up to 3 days and reheated gently.
