These steak fajita bowls are loaded with all the goodies! Perfectly marinated, thinly sliced steak with sautéed onions and peppers over cauliflower rice and topped with avocado (or guac!) fresh salsa and dairy free sour cream. These healthy flavor packed bowls are Whole30 compliant, paleo, and keto friendly.
These steak fajita bowls were such a hit in my house! Then again, whenever I decide to make steak it’s a big event. I don’t cook it nearly enough!
And with this crazy delicious marinade, these steak fajita bowls turned out even better than Chipotle, with a little extra work of course, but worth it!
Also, the toppings definitely didn’t hurt either. We did the works, Whole30 style.
With an easy guac, dairy free sour cream, fresh salsa, lime cauliflower rice and of course lots of sautéed peppers and onions, these bowls are loaded with goodies!
What You Need to Make Paleo Steak Fajita Bowls
The ingredients are pretty straightforward for fajitas. I divided them into categories so you see what you need for each part.
Here’s everything you’ll need to prepare the steak fajita bowls:
Steak and Marinade:
- skirt steak or flank steak
- olive or avocado oil
- lime juice
- fresh garlic
- chili powder
- ground cumin
- fine sea salt
- smoked paprika
- fresh cilantro leaves
Veggies:
- olive oil or avocado oil
- bell peppers (various colors)
- onion
- cauliflower rice (I used frozen)
- Sea salt
- Fresh lime juice
Toppings:
- Sliced avocado, or my easy guac recipe
- Dairy free sour cream (like Forager, or make your own*)
- Fresh salsa
- Additional fresh cilantro
How to Make Steak Fajita Bowls
First, marinate the steak. I like to marinate it overnight for the best flavor, and recommend a minimum of 2 hours. In a pinch, an hour will be sufficient.
In a large bowl, whisk together the 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoons salt, paprika, and cilantro. Place the steak in the bowl and turn to coat. Cover and allow it to marinate in the refrigerator for desired length of time.
Once you’re ready to cook the steak, have your ingredients ready to go, including the toppings. Heat a large cast iron skillet over high heat and add the remaining tablespoon of olive oil. Remove most of the marinade from the steak, then sprinkle coarse sea salt on both sides. Once the skillet is sizzling, add the steak and cook to desired doneness – about 4 minutes per side for an average flank steak for medium to medium rare. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.
Once the steak is done, remove it to a large cutting board and cover with foil to let it rest while you prepare the veggies.
Add a tablespoon of oil to the skillet you cooked the steak and turn the heat to medium high. Add the peppers and onions and sprinkle lightly with sea salt to taste. Cook the veggies, stirring occasionally for about 5 minutes or until softened.
Meanwhile, in a separate skillet, sauté the cauliflower rice. You can cook it straight from the freezer. Turn the heat to medium high and add a tablespoon of oil to the skillet. Add the cauliflower rice, stir, and cook for 2 minutes. Sprinkle with sea salt to taste and continue to sauté until cooked through, then add the lime juice to taste.
How to Make Whole30 Sour Cream
Now it’s time to get into toppings! To start, let’s talk about dairy free sour cream.
You can always use a store bought dairy free sour cream or make your own Whole30 version.
You can make Whole30 sour cream with coconut cream. Mix 1/2 cup of thick, cold coconut cream with 2 teaspoons lemon or lime juice and 1/8 teaspoon of fine sea salt.
I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.
Other Toppings for Steak Fajita Bowls
This recipe makes 4-6 fajita bowls. Slice the steak thinly across the grain to make strips. Add the cauliflower rice to the bottom of the bowls, and top with the steak, veggies, and desired toppings.
You can use sliced avocado or make my easy guac. Other yummy toppings are fresh salsa, dairy free sour cream (see above) and extra cilantro for garnish.
Serve the bowls right away and enjoy!
Steak Fajita Bowls {Whole30, Keto}
Steak Fajita Bowls {Whole30, Keto}
Ingredients
Steak and Marinade:
- 1 1/4 lbs flank steak or skirt steak
- 3 tablespoons + 1 tablespoon extra virgin olive oil divided (1 for cooking)
- 1/3 cup lime juice juice of 2 limes
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh cilantro leaves roughly chopped
- Sea salt to taste, for cooking
Veggies:
- 2 Tablespoons olive oil or avocado oil
- 3 bell peppers various colors sliced into strips
- 1 large onion sliced with the grain
- 12 oz cauliflower rice I used frozen
- Sea salt
- Fresh lime juice
Toppings:
- Sliced avocado or my easy guac recipe**
- Dairy free sour cream like Forager, or make your own*
- Fresh salsa
- Additional fresh cilantro
Instructions
Steak:
-
First, marinate the steak. I like to marinate it overnight for the best flavor, and recommend a minimum of 2 hours. In a pinch, an hour will be sufficient.
-
In a large bowl, whisk together the 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoons salt, paprika, and cilantro. Place the steak in the bowl and turn to coat. Cover and allow it to marinate in the refrigerator for desired length of time.
-
Once you’re ready to cook the steak, have your ingredients ready to go, including the toppings. Heat a large cast iron skillet over high heat and add the remaining tablespoon of olive oil. Remove most of the marinade from the steak, then sprinkle coarse sea salt on both sides. Once the skillet is sizzling, add the steak and cook to desired doneness - about 4 minutes per side for an average flank steak for medium to medium rare. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.
-
Once the steak is done, remove it to a large cutting board and cover with foil to let it rest while you prepare the veggies.
Veggies:
-
Add a tablespoon of oil to the skillet you cooked the steak and turn the heat to medium high. Add the peppers and onions and sprinkle lightly with sea salt to taste. Cook the veggies, stirring occasionally for about 5 minutes or until softened.
-
Meanwhile, in a separate skillet, sauté the cauliflower rice. You can cook it straight from the freezer. Turn the heat to medium high and add a tablespoon of oil to the skillet. Add the cauliflower rice, stir, and cook for 2 minutes. Sprinkle with sea salt to taste and continue to sauté until cooked through, then add the lime juice to taste.
Assemble the Bowls:
-
This recipe makes 4-6 fajita bowls. Slice the steak thinly across the grain to make strips. Add the cauliflower rice to the bottom of the bowls, and top with the steak, veggies, avocado or easy guac, fresh salsa, dairy free sour cream, and garnish with cilantro. Serve right away and enjoy!
Recipe Notes
*Make Whole30 sour cream with coconut cream, if desired. Mix 1/2 cup of thick, cold coconut cream with 2 teaspoons lemon or lime juice and 1/8 teaspoon of fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.
Nutrition
Want More Whole30 and Keto Dinner Recipes? Try One of These!
Chicken Burrito Bowls with Cauliflower Rice
Burrito Bowls with Cauliflower Rice and Easy Guacamole
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Delicious!
Instead of non-dairy sour cream, I used Goats milk yougurt and strained for about an hour in cheese cloth to get out as much liquid as possible.
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One of my new favorites. I loved the flavor of the meat.
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This recipe is a hidden gem! Just made it tonight and wow!!
I am always skeptical about cooking steak on the stove but the marinade and letting it rest in the foil really makes a difference! Followed the instructions and ingredients to the “t” and it turned out just anazing
This recipe was super easy to make and delicious! I will add this to my list of favorites.