These Steak Fajita Bowls are a paleo and Whole30 spin on Chipotle burrito bowls. Made with marinated flank steak, sautéed peppers and onions, and cilantro lime cauliflower rice, this low carb and keto-friendly meal is so addictive!
Move over, Chipotle! These Steak Fajita Bowls are filled with seared flank steak, sizzling fajita veggies, and cilantro lime cauliflower rice. The best part? Each element is made with grain free and dairy free ingredients, making these bowls perfect for paleo and Whole30, and meal prep too!
Just like vegan burrito bowls and chipotle chicken tacos, these beef fajita bowls are entirely customizable. I loaded them with jalapenos, guacamole, and pico de gallo, but there’s plenty of room for more depending on what you’re in the mood for. Swap the regular guacamole for bacon guacamole or drizzle a little chipotle aioli on top. The options are endless!
- They’re a fresh, flavorful, and budget-friendly option for meal prep.
- Made with low carb, grain free, and dairy free ingredients.
- Customize the bowl any way you want. Add bacon guacamole, pineapple salsa, hot sauce, or any of your other Tex Mex favorites on top.
- Fajita steak marinade - This easy steak marinade is made up of coconut aminos, lime juice, chili powder, cumin, salt, and garlic. If you don’t need the fajita bowls to be paleo or Whole30 compliant, feel free to use soy sauce instead.
- Steak - Fajitas are made with inexpensive cuts of beef and this recipe is no different. I used flank steak but skirt, hangar, and flat iron steak are also good options.
- Peppers and onion - Sauteed bell peppers and onions are a staple in any fajita recipe. Any color of bell pepper will do but I like to use all of the colors to really make this dish pop. In addition, red onion was my onion of choice for its mild flavor but almost any variety can be used instead.
- Cilantro lime cauliflower rice - You’ll need cauliflower rice (I used frozen), lime juice, cilantro, salt, and pepper. Feel free to use cilantro lime brown rice if you don’t need the fajita bowls to be low carb.
- Guacamole - The guac is optional but worth the extra step! Mash avocados, lime juice, cilantro, salt, and pepper together in a pinch or make my bacon guacamole for a twist.
- Toppings - See below for all of the things!
Step 1: Marinate the steak. Whisk the steak marinade ingredients together and pour it into a plastic bag with the flank steak. Leave the steak to marinate in the fridge for at least 30 minutes.
Step 2: Sear the steak. Transfer the steak from the plastic bag into a skillet over medium heat. Sear on both sides until cooked to your preferred temperature, then transfer the steak to a cutting board and let it rest. After 10 or 15 minutes, slice the steak against the grain into strips.
Step 3: Saute the peppers and onion. Use the broth to deglaze the same skillet and add in the bell peppers and onion. Cook until the veggies are soft and tender.
Step 4: Prepare and flavor the cauliflower rice. Prepare the cauliflower rice according to the package instructions. Add it to a bowl with the lime juice, cilantro, salt, and pepper, and stir to combine.
Step 5: Make guacamole. Mash the avocados with lime juice, cilantro, salt, and pepper.
Step 6: Assemble your steak fajita bowls. Divide the cauliflower rice between 4 bowls (or meal prep containers), topped with peppers and onions, sliced flank steak, guacamole, and any other tasty toppings. Enjoy!
Expert tips and FAQs
- To make the steak marinade spicier, add more chili powder, a dash of cayenne, or hot sauce.
- Pull your marinating steak from the fridge about 30 minutes before you’re ready to cook. Leave it to come down to room temperature so it can cook evenly.
- Always slice the steak against the grain!
- The leftover marinade can either be thrown out or saved and used to flavor other steak dinners, like these easy steak bites.
How long should you marinate steak for fajitas?
Flank steak should marinate for at least 30 minutes so it can soak up all of the flavors, although it can be left for up to 8 hours. Any longer and the meat will begin to break down.
What are the best cuts of beef for fajitas?
Skirt steak and flank steak are most commonly used for fajitas. They’re lean, inexpensive, and do a great job of soaking up the marinade.
Fill your paleo fajita bowl with cilantro lime cauliflower rice, steak, peppers and onions, and ALL of your favorite Tex Mex toppings like:
- Avocado (sliced or guacamole salsa)
- Jalapeno slices
- Pico de gallo
- Pineapple salsa
- Red or green salsa
If you aren’t strictly paleo, these toppings can be used as well:
- Black beans
- Corn salsa
- Sour cream
- Shredded cheese
I recommend leaving the cold, fresh toppings off of the bowls until right before serving. Otherwise, the rice, steak, and sautéed vegetables can all be stored together.
Refrigerator: Build your fajita steak bowls in deep containers with tight-fitting lids. They can be stored in the fridge for 3 to 4 days.
Reheat: Pop each serving (without the additional toppings) in the microwave for 2 to 3 minutes.
More Mexican-inspired recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Steak Fajita Bowls
for the marinade:
- 2 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 garlic cloves minced
- 1.5 lb. flank steak
for the fajitas:
- ½ cup chicken broth
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion sliced
for the cilantro lime rice:
- 10 oz. cauliflower rice frozen
- 3 tablespoon lime juice
- ¼ cup cilantro chopped
- salt and pepper to taste
for the guacamole:
- 3 avocados
- 2 tablespoon lime juice
- 2 tablespoon cilantro chopped
- salt and pepper to taste
- pico de gallo
- Whisk the marinade ingredients -- coconut aminos, lime juice, chili powder, cumin, salt, and garlic -- together in a small bowl.
- Place the steak into a large plastic bag, then pour the marinade overtop. Seal the bag, then press the marinade around so that the steak is coated. Place the bag in the refrigerator for at least 30 minutes, or up to 8 hours.
- Once you're ready to eat, heat a large cast iron skillet over medium-high heat, then use kitchen tongs to grab the steak from the plastic bag and place it directly onto the skillet (discard any remaining marinade, or save it for another use). Cook the steak for 4 minutes per side (or longer, depending on how you like your steak), then transfer it to a cutting board. Let it sit for a few minutes before slicing.
- Next, pour the chicken broth into the skillet. using a wooden spoon to scrape up any brown bits. Then, add the bell peppers and red onion to the skillet, reducing the heat to medium and cooking for 5-8 minutes, or until soft.
- While the peppers are cooking, make the cilantro lime cauliflower rice. Microwave the cauliflower rice according to the package instructions (or heat in a skillet). Once it's cooked, pour it into a bowl and add the lime juice, cilantro, salt and pepper; stir to combine. At this point, you should also prep the guacamole if using: mash the avocados in a bowl, then add the lime juice, cilantro, salt, and pepper and continue mashing until it's at your desired consistency.
- Last, assemble the bowls: Distribute the cauliflower rice into bowls, then distribute the cooked peppers/onion. Slice the steak into thin strips, then add it to the bowls. Add any optional toppings and enjoy!
- Slice the peppers and onion ahead of time
- Pre-cook the cauliflower rice up to a day in advance so that's ready to go
- Use frozen (or fresh!) pre-made cauliflower rice (vs. making your own) -- I almost always use frozen cauliflower rice (found in the frozen food aisle) because it's quick + easy
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