These Steak Fajita Bowls are a paleo and Whole30 take on the classic burrito bowl. They feature marinated flank steak, sautéed peppers and onions, and cilantro-lime cauliflower rice for a low-carb, keto-friendly meal that’s perfect for weeknight dinners and meal prep.
These Steak Fajita Bowls are loaded with seared flank steak, sizzling fajita vegetables, and bright cilantro-lime cauliflower rice. Every component is grain-free and dairy-free, making this dish ideal for paleo and Whole30 plans, while still being hearty and satisfying.
The bowls are fully customizable. I like to top mine with jalapeños, guacamole, and pico de gallo, but you can swap or add toppings to suit your taste. For a richer twist try bacon guacamole or a drizzle of chipotle aioli. The base recipe keeps things simple and flexible.
Recipe features
- Fresh, flavorful, and economical—great for meal prep.
- Low carb, grain-free, and dairy-free ingredients for paleo and Whole30 diets.
- Highly adaptable: add different salsas, hot sauce, or other Tex-Mex favorites as desired.
Ingredient notes
- Fajita steak marinade – A simple mix of coconut aminos, lime juice, chili powder, cumin, salt, and garlic. If you don’t need the bowl to be paleo or Whole30 compliant, soy sauce is an easy substitute.
- Steak – Affordable cuts work best for fajitas. I used flank steak; skirt, hanger, or flat iron are also good choices.
- Peppers and onion – Sautéed bell peppers and onions are essential. Use any color bell peppers you like and a mild onion such as red or sweet for balance.
- Cilantro-lime cauliflower rice – Use frozen or fresh cauliflower rice, lime juice, cilantro, salt, and pepper. If you’d prefer more carbs, swap in cilantro-lime brown rice.
- Guacamole – Optional but recommended. Mash avocados with lime, cilantro, salt, and pepper, or prepare a bacon guacamole for extra flavor.
- Toppings – See the topping ideas section below for suggestions.
Step-by-step instructions
Step 1: Marinate the steak. Whisk coconut aminos, lime juice, chili powder, cumin, salt, and minced garlic. Place the steak in a resealable bag, pour in the marinade, coat the meat evenly, and refrigerate for at least 30 minutes (up to 8 hours).
Step 2: Sear the steak. Heat a skillet over medium-high heat and sear the steak for about 4 minutes per side, or until it reaches your desired doneness. Transfer to a cutting board and let it rest 10–15 minutes, then slice thinly against the grain.
Step 3: Sauté the peppers and onion. Deglaze the skillet with chicken broth, scraping up any browned bits, then add sliced bell peppers and red onion. Cook over medium heat until the vegetables are tender, about 5–8 minutes.
Step 4: Prepare the cauliflower rice. Cook cauliflower rice according to package instructions or sauté it in a skillet. Toss with lime juice, chopped cilantro, salt, and pepper.
Step 5: Make the guacamole. Mash avocados with lime juice, cilantro, salt, and pepper until you reach your desired texture.
Step 6: Assemble the bowls. Divide cauliflower rice among four bowls or meal-prep containers. Top with warm peppers and onions, sliced steak, guacamole, and any additional toppings you like. Serve immediately.
Expert tips and FAQs
- For extra heat, increase the chili powder or add cayenne or hot sauce to the marinade.
- Let the marinated steak sit at room temperature for about 30 minutes before cooking so it cooks evenly.
- Always slice the steak against the grain to keep it tender.
- Leftover marinade should be discarded unless you boil it first; alternatively, save a fresh batch for another steak dinner.
How long to marinate steak for fajitas
Marinate flank steak for at least 30 minutes so it absorbs the flavors. You can marinate up to 8 hours, but avoid leaving it much longer to prevent the meat from breaking down.
Best cuts of beef for fajitas
Skirt and flank steak are the most common choices for fajitas. They are lean, affordable, and absorb marinades well. Hanger and flat iron also work nicely.
Topping ideas
Build your fajita bowl with cilantro-lime cauliflower rice, steak, peppers and onions, and add any of these toppings:
- Sliced avocado or guacamole
- Cilantro
- Jalapeño slices
- Shredded lettuce
- Pico de gallo
- Pineapple salsa
- Red or green salsa
If you’re not strictly paleo, consider adding black beans, corn salsa, sour cream, or shredded cheese.
Storage
Keep cold toppings separate until serving. Rice, steak, and sautéed vegetables can be stored together.
Refrigerator: Store assembled bowls (without fresh toppings) or components in airtight containers for 3–4 days.
To reheat: Microwave individual servings (without fresh toppings) for 2–3 minutes, or reheat in a skillet until warmed through.
More Mexican-inspired recipes
- Ultimate Taco Salad
- Vegetarian Fajitas
- Charred Salmon Tacos
If you try this recipe, please leave a comment and star rating. Enjoy!
Steak Fajita Bowls
Ingredients
For the marinade:
- 2 tbsp coconut aminos
- 1 tbsp lime juice
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 3 garlic cloves, minced
- 1.5 lb flank steak
For the fajitas:
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
For the cilantro-lime rice:
- 10 oz cauliflower rice (frozen)
- 3 tbsp lime juice
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
For the guacamole:
- 3 avocados
- 2 tbsp lime juice
- 2 tbsp cilantro, chopped
- Salt and pepper to taste
Optional toppings:
- Jalapeño
- Cilantro
- Tomato
- Pico de gallo
Instructions
- Whisk the marinade ingredients together in a small bowl.
- Place the steak in a large plastic bag, pour the marinade over it, seal, and refrigerate for at least 30 minutes or up to 8 hours.
- Heat a large cast-iron skillet over medium-high. Remove the steak from the bag and sear 4 minutes per side, or to your preferred doneness. Transfer to a cutting board and let rest before slicing.
- Pour chicken broth into the skillet and scrape up any browned bits. Add the bell peppers and onion, reduce heat to medium, and cook until soft, 5–8 minutes.
- While the peppers cook, prepare the cauliflower rice according to package instructions. Toss with lime juice, cilantro, salt, and pepper. Prepare guacamole by mashing avocados with lime, cilantro, salt, and pepper.
- Assemble the bowls with cauliflower rice, peppers and onions, sliced steak, and guacamole. Add optional toppings and serve.
Notes
*Calories are per serving and are an estimate.
*Storage: Store leftovers in a sealed container in the refrigerator for up to 3–4 days. To reheat, microwave until warmed through.
*Make-ahead tips:
- Slice peppers and onion ahead of time.
- Cook cauliflower rice up to a day in advance.
- Use frozen pre-made cauliflower rice for convenience.