Tender Low Carb Steak Fajita Bowl: Keto Dinner Recipe (Print Version)

Enjoy a vibrant Low Carb Steak Fajita Bowl. Juicy steak, sizzling peppers, and a zesty lime marinade make this keto dinner recipe a weeknight favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Keto, Low Carb, Gluten-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs skirt steak, thinly sliced against the grain
02 - 2 large bell peppers (red, yellow, orange), thinly sliced
03 - 1 large red onion, thinly sliced
04 - 2 tbsp olive oil, divided

→ Zesty Marinade & Spices

05 - 2 tbsp fresh lime juice
06 - 4 cloves garlic, minced
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - Salt and freshly ground black pepper to taste

→ Fresh Toppings

12 - 1 large avocado, sliced or diced
13 - 1/4 cup fresh cilantro, chopped
14 - 1/2 cup sour cream or plain Greek yogurt

→ Optional Heat Boosters

15 - 1-2 jalapeños, thinly sliced (seeds removed for less heat)
16 - Hot sauce, for serving

# Instructions:

01 - Alright, first things first! Get that skirt steak nice and patted dry. This is super important for a good sear, trust me. Then, slice it against the grain into thin strips, about 1/4-inch thick. I always try to make them even, but honestly, some pieces end up a little chunkier, and it's fine! Now, in a bowl, toss the steak with olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Give it a good massage with your hands – really get those flavors in there! Let it sit for at least 30 minutes, or even better, an hour on the counter. Don't go more than 2 hours at room temp, though, safety first!
02 - While your steak is marinating, chop up your bell peppers and red onion into thin strips. I try to make them about the same size as my steak strips so everything cooks evenly. This is where I sometimes get a little messy, with pepper seeds flying everywhere, but hey, that's real cooking! You want them ready to go so you can move quickly once the pan is hot. Speaking of, make sure your skillet is ready for action – cast iron is my absolute favorite for getting that perfect char. It just holds heat so well.
03 - Time for the sizzle! Get a large cast iron skillet or heavy-bottomed pan screaming hot over medium-high heat. Add a touch more olive oil. Once it's shimmering, add half of your steak strips in a single layer. Don't overcrowd the pan, this is where I used to go wrong! Let it sear for 1-2 minutes per side for medium-rare, or longer if you prefer. You're looking for a beautiful, crusty brown. Remove the cooked steak to a plate and loosely tent it with foil. Repeat with the remaining steak. Resting the steak is crucial, don't skip it!
04 - In the same skillet (don't clean it, those browned bits are flavor!), add a little more olive oil if needed. Toss in your sliced bell peppers and red onion. Sauté for about 5-7 minutes, stirring occasionally, until they’re tender-crisp and have a nice char around the edges. I love the smell of the peppers softening and sweetening; it fills the whole kitchen! Sometimes I add a pinch more chili powder here if I'm feeling extra spicy. You want them cooked through but still with a bit of bite, not mushy.
05 - Once the veggies are done, return the rested steak and any accumulated juices back to the skillet with the peppers and onions. Give it a quick toss to combine everything and let the flavors meld together for another minute or two over low heat. This is where the magic really happens, and everything comes together into a glorious Low Carb Steak Fajita Bowl. I always sneak a little taste here, just to make sure the seasoning is spot on – usually means I add a tiny bit more salt, oops!
06 - Now for the best part – assembly! Divide the sizzling steak and veggies among your serving bowls. Top each Low Carb Steak Fajita Bowl generously with slices of fresh avocado, a sprinkle of fresh cilantro, and a dollop of sour cream or Greek yogurt. A final squeeze of fresh lime juice over the top is non-negotiable; it just brightens everything up and makes the flavors pop! The colors are just so vibrant, it almost looks too good to eat. Almost. Enjoy this delicious, satisfying keto dinner recipe!

# Notes:

01 - My secret for perfectly tender steak? A quick sear on high heat, then let it rest! Honestly, resting is crucial.
02 - This Low Carb Steak Fajita Bowl is amazing for meal prep! Store the cooked steak and veggies separately; they'll last 3-4 days in the fridge.
03 - No skirt steak? Flank steak works wonderfully here, too! I've even tried chicken thighs when I was out of beef, and it was still a hit.
04 - A squeeze of fresh lime right before serving just brightens everything up. Don't skip it!

# Tools You'll Need:

01 - Large cast iron skillet or heavy-bottomed pan
02 - large mixing bowl
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 10g
Protein: 35g

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