If you’re craving a hearty burrito without all the extra carbs, this Low-Carb Steak Burrito Bowl delivers everything you love in a lighter, keto-friendly package. Tender sirloin steak, cilantro-lime cauliflower rice, flavorful sautéed vegetables, and creamy avocado come together for a meal packed with protein and flavor. Whether you’re following a keto lifestyle or simply looking for a healthier weeknight dinner, these burrito bowls are satisfying, easy to customize, and come together in around 30 minutes.
How will we prepare our Low-Carb Burrito Bowl?
We will start by cooking our cauliflower rice in avocado oil, adding in some lime juice and salt as it cooks. Afterwards, we will remove it from the pan and finish it with a touch of cilantro.
Once our cauliflower rice is cooked, we will continue by searing our steaks for 2–4 minutes per side, depending on their thickness and your preferred level of doneness. Once your steaks are cooked, allow them to rest for ten minutes as we continue by cooking our veggies.
While our steaks are resting, we will season and sauté our zucchini, onions, and chili peppers, adding our most robust seasonings. This is to give our dish some heat and texture, while allowing the natural flavors of the steak to shine by seasoning only with salt and pepper.
After our veggies have finished cooking, we will slice our steaks against the grain before cutting them into 1-inch bite-sized pieces.
To complete your burrito bowls, split your cauliflower rice, zucchini, and lettuce between three bowls, tossing before you top with your steaks.
As your finishing touch, some chopped cilantro and sliced avocado will provide a beautiful garnish, as well as some extra deliciousness. If you’re a big fan of spice (like myself), I highly recommend adding your personal hot sauce of choice to the top to give it that extra “kick.”
What cuts of steak are best for a burrito bowl?
This recipe is made with a sirloin cut. A sirloin is easy to prepare, widely available at your local grocery store, and is a great selection for a burrito bowl. However, there are many other options that will work as well! In particular, skirt steak, ribeye, and even flank steak will all make for a great burrito bowl.
It’s important to note that depending on the thickness and cut of the meat you are using, the steps for ideal preparation will vary. If you’re going to substitute a different cut of meat, do some quick research beforehand on best practices for preparation. This will make sure your low-carb burrito bowl is as delicious and satisfying as possible!
How should I cook my steak?
The key to a good steak is getting a good sear. This is best done by making sure that your steaks are entirely dry before placing them in the pan. I recommend patting them dry with a paper towel immediately before placing them in your pan.
It’s also important to make sure you have space in your pan around the outside of your steaks. This will prevent them from steaming and giving you that unsatisfying gray color.
If you’re looking to add an extra level of decadence to your steak, I highly recommend butter-basting, an easy way to make your steak even more delicious. To butter baste, all you need to do is add a couple tablespoons of butter to your pan and lower the temperature after you have seared the second side of your steak.
As the butter melts, spoon it over the top of your steaks, briefly flipping and basting the other side before removing it to rest. This is the easiest, cheapest, and simplest way to “upgrade” a leaner or more inexpensive cut of meat into one that will leave you stunned.
Finally, it’s important to allow your steaks to rest after cooking. Resting allows the juices to redistribute throughout the meat before you slice it, helping every bite stay tender, juicy, and flavorful.
Potential Alterations and Substitutions
The most wonderful thing about a burrito bowl is how delightfully easy it is to add your own favorite ingredients. Swapping out the hot sauce for pico de gallo or your salsa of choice makes a wonderful addition if you’re looking to mellow the spice factor while giving it a bit of extra freshness and adding some additional veggies.
Alternatively, if you prefer a different protein, there are endless alternatives! This recipe will also work well with chicken breasts, pork chops, or even ground beef.
What can I make as a side?
Our recipes for Cucumber Salsa and our Tortilla Chips both make for excellent pairings. If you’re looking for an even heartier, more decadent topping, Low Carb with Jennifer has a delightful recipe for a keto nacho cheese sauce.
Low Carb Burrito Bowl (Keto)
This low carb burrito bowl is delicious, packed with protein, and the perfect way to satisfy your craving for a spicy, filling burrito and stick to your Keto diet at the same time.
Ingredients
- 3 cups cauliflower rice frozen
- 3 avocado oil
- 1 lime juiced
- 3 tbsp cilantro chopped
- 2 sirloin steaks
- 2 cloves garlic minced
- 1 red onion diced
- 1 fresh chili pepper minced
- 1 zucchini quartered lengthwise and sliced
- 3 cups romaine lettuce or similar chopped
- 1.5 tsp sea salt
- flaky or kosher salt for finishing
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 avocado Sliced
Instructions
Add cauliflower rice to a preheated stainless steel or nonstick pan with avocado oil. Add lime juice, then sauté together until tender.
- Remove cauliflower rice from heat and mix in 1/2 tsp sea salt and 2 tbsp cilantro, then set aside. Take care to leave some cilantro left over, as it will be needed later.
Pat your steaks dry and generously season with flaky salt and pepper.
- Preheat a cast iron skillet to high heat and add a small amount of avocado oil. Once your pan is very hot, place your steaks on the pan, cooking for 2-4 minutes depending on the thickness and desired doneness of your steak.
- Flip your steaks, cooking the other side to your desired level of doneness and remove them from the pan. Finish with flaky salt and set aside, allowing them to rest for about 10 minutes.
- Add oil and preheat a nonstick or stainless steel pan to medium heat, then add your zucchini, onions, chili peppers, and garlic. Sprinkle with salt, cumin, and chili powder and stir frequently, taking care to mix your seasonings throughout. Sauté together until zucchini begins to soften, about 8 minutes. Remove from heat and set aside.
- Slice your steaks against the grain. Then, cut into 1-inch long pieces and set aside.
- Divide your lettuce, zucchini, and cauliflower rice amongst three bowls and toss gently. Then, top with your steak, chopped cilantro, sliced avocado, and your favorite hot sauce if desired.
