Steak Burrito Bowls - Keto / Low Carb / Whole30 / Paleo
Steak Burrito Bowls are an easy and flavorful low carb meal perfect for busy weeknights. Made with tender and juicy steak, bell peppers, corn, avocado and fresh cilantro over a bed of cilantro cauliflower rice.
Ingredients
For the seasoning:
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
For the bowls:
- 3 tablespoons avocado or olive oil , divided
- 1/4 cup fresh cilantro leaves , choppped plus more for serving
- juice from 2 limes , divided
- 1 teaspoon lime zest
- 1½ pounds flank or skirt steak
- 2-3 medium bell peppers , seeded and thinly sliced
- 1 medium red onion , thinly sliced
- 1-2 tablespoons ghee , OR unsalted grass-fed butter
Choice of toppings for serving:
- avocado slices , chopped fresh cilantro, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
Instructions
To make the seasonings:
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In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.
For the steak:
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In a medium bowl, combine 2 tablespoons of oil, chopped cilantro, lime juice, and the remainder of the seasonings. Add the steak and marinade into a large zip-top bag. Seal and press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
For the bowls:
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Slice the the onions and bell peppers.
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Heat 1 tablespoon oil in a 12" skillet over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of seasoning. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
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Add ghee (or butter) on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
To assemble:
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Divide the cauliflower rice evenly among bowls. Layer with cooked steak and vegetables.
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Serve with lime wedges and garnish with avocado, cilantro, grilled or roasted corn along with other toppings of your choice.
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Enjoy immediately.
Recipe Notes
FOR NON WHOLE30 / LOW CARB / KETO FAMILY MEMBERS: For the Cilantro-Lime Rice:
1 tablespoon butter
1 cup long grain white rice
2 cups water
1/4 cup finely chopped fresh cilantro
lime from 1/2 a lime
pinch of salt or to taste
In a large pot over medium-high heat, heat butter and add the rice. Toast for 2-3 minutes then add water and bring to a boil. Cover with lid, reduce heat to low and allow to cook and simmer, until rice is cooked through and tender.
Stir in lime juice, lime zest, cilantro, and salt to taste.