Keto Cilantro Lime Steak Bowl That Absolutely Slaps

You want a steak bowl that feels restaurant-fancy but still nails your macros? Say hello to the Keto Cilantro Lime Steak Bowl. It’s bright, bold, and ridiculously satisfying—like a burrito bowl that ditched the carbs and kept all the vibes. We’ll marinate juicy steak, pile it onto crisp greens and cauliflower rice, and drizzle with a tangy cilantro-lime crema. Hungry yet?

Why This Bowl Slaps (and Stays Keto)

This bowl delivers flavor from every angle: smoky sear, citrusy pop, creamy finish, crunchy toppers. It feeds your inner steak-lover without the carb bomb. You’ll swap rice for cauliflower rice and beans for avocado and veggies—no sacrifice, just smart swaps.
Plus, steak + fat + fiber = serious satiety. You eat, you feel great, you move on with your life. IMO, that’s the keto dream.

The Players: Ingredients You’ll Actually Use

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Serves: 4 generous bowls (see nutrition section for serving size estimate)

• Steak: 1.5 lb flank or skirt steak (ribeye also slaps if you’re feeling fancy)
• Marinade: 1/4 cup olive oil, zest + juice of 2 limes, 3 cloves garlic (minced), 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper
• Cilantro: 1 packed cup, chopped (divided for marinade and crema)
• Cauliflower rice: 6 cups (fresh or frozen)
• Greens base: 6 cups shredded romaine or spring mix
• Add-ins: 1 large avocado (sliced), 1/2 small red onion (thinly sliced), 1/2 English cucumber (diced), 1 jalapeño (optional), lime wedges
• Crema: 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 cup chopped cilantro, 1/4 tsp garlic powder, salt to taste
• Cooking fat: 1-2 tbsp avocado oil or ghee for the pan

Fast-Track Method (Because You’re Hungry Now)

• Marinate the steak: Whisk marinade ingredients. Toss with steak and half the cilantro. Marinate 30 minutes on the counter or up to 8 hours in the fridge. FYI: longer = deeper flavor.
• Make the crema: Stir sour cream, mayo, lime juice, cilantro, garlic powder, salt. Thin with a splash of water if you want drizzle vibes.
• Cook the cauli rice: Sauté in 1 tbsp oil over medium-high heat, 6-8 minutes, until tender and steamy. Season with salt, pepper, and a squeeze of lime.
• Sear the steak: Pat dry. Heat a cast-iron skillet until smoking. Add 1 tbsp oil, sear 3-5 minutes per side for medium-rare (depends on cut thickness). Rest 5-10 minutes, then slice against the grain.
• Assemble: Greens + cauli rice + steak + avocado + onion + cucumber + jalapeño. Drizzle crema. Shower with remaining cilantro and a squeeze of lime.

Pro Tips for Steak That Melts (Not Chews)

• Dry the surface: Patting the steak dry = better crust.
• High heat only: A screaming-hot pan seals the deal.
• Slice against the grain: Especially crucial with flank or skirt.
• Salt matters: Don’t be shy—steak loves salt.

Cilantro-Lime Flavor Science (The Short Version)

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Lime juice brightens the steak, but the zest brings perfume-level aroma. Cilantro cools everything down and makes it taste fresh, not heavy. Fat from the crema carries the spices and lime so every bite hits. Translation: You get balance without carbs doing the heavy lifting.

Make It Your Own (Without Ruining the Macros)

• Extra heat: Add chipotle powder or a few dashes of hot sauce to the crema.
• Veg swaps: Bell peppers, radishes, or grilled zucchini all work.
• More protein: Toss in grilled shrimp or a fried egg. Not traditional, but delicious.
• Dairy-free: Sub the crema with coconut yogurt + avocado + lime + cilantro whizzed in a blender.

Meal Prep Without the Sad Desk Lunch

You can prep components separately and assemble in 2 minutes flat all week. The trick? Keep wet and crisp elements apart.

Storage Plan That Actually Works

• Steak: Slice after cooling. Store 3-4 days. Reheat quickly in a hot pan to avoid rubbery sadness.
• Cauli rice: Holds 4 days. Reheat with a splash of oil and a squeeze of lime.
• Greens and veg: Keep dry and separate. Slice avocado fresh (or toss in lime to slow browning).
• Crema: Lasts 5-6 days in a sealed jar.

What to Serve With It (Still Keto, Promise)

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• Simple side: Grilled asparagus with lemon and olive oil.
• Crunch factor: Pork rinds on the side for chip energy.
• Mocktail: Sparkling water with lime, salt, and a cilantro sprig. Fancy without trying too hard.

Estimated Nutrition Facts

Serving size used for calculations: 1 bowl (1/4 of the recipe). This includes: 6 oz cooked steak (approx.), 1.5 cups cauliflower rice, 1.5 cups greens, 1/4 avocado, 1/8 red onion, 1/8 cucumber, approximately 2.5 tbsp cilantro-lime crema, and cooking fats as listed. Values based on standard USDA data; seasonings contribute minimal calories.
Per serving (1 bowl):

• Calories: ~640 kcal
• Total Fat: ~44 g
• Total Carbohydrates: ~14 g
• Dietary Fiber: ~6 g
• Net Carbs: ~8 g
• Protein: ~44 g

How I got those numbers (quick breakdown)

• Steak (6 oz cooked): ~380 kcal, 24 g fat, 39 g protein
• Olive/avocado oil used on steak and rice (~1 tbsp total consumed): ~120 kcal, 14 g fat
• Cauliflower rice (1.5 cups): ~35 kcal, 7 g carbs, 3 g fiber, 2 g protein
• Avocado (1/4 fruit): ~80 kcal, 7 g fat, 4 g carbs, 3 g fiber
• Greens + onion + cucumber: ~20 kcal, 3 g carbs, 1 g fiber
• Cilantro-lime crema (2.5 tbsp): ~85 kcal, 7 g fat, 1-2 g carbs, 1 g protein

Disclaimer: These nutrition values are estimates and can vary based on brand, cut of meat, exact measurements, and cooking method.

FAQ

Can I use a different cut of steak?

Absolutely. Flank and skirt give great flavor and slice beautifully. Ribeye brings more fat (and luxury). Sirloin works if you want leaner. Just adjust cook times and still slice against the grain.

Do I need a grill to make this?

Nope. A cast-iron skillet does wonders and gives a killer crust. If you have a grill, go for it, but don’t let lack of equipment stop dinner.

Is cilantro mandatory if it tastes like soap to me?

Cilantro-soap folks, I see you. Sub fresh parsley for the marinade and crema, and add a little mint for brightness. You’ll still get that fresh herbal pop.

How do I keep cauliflower rice from getting soggy?

Use high heat and don’t overcrowd the pan. Cook off moisture, then season. If using frozen, thaw and press out excess water with a towel before sautéing.

Can I skip the sour cream and mayo?

Yep. Try a blended sauce with avocado, lime juice, cilantro, olive oil, salt, and a splash of water. It’s creamy, dairy-free, and still very keto-friendly.

What can I add for extra crunch without carbs?

Thin-sliced radishes, toasted pumpkin seeds (pepitas, in moderation), or crushed pork rinds. Crunch achieved, carbs dodged.

Wrap-Up (Lime Wedge Optional)

This Keto Cilantro Lime Steak Bowl hits all the high notes: tangy, juicy, crunchy, and filling without the carb coma. It’s weeknight-easy and meal-prep-friendly, but also impressive enough for guests. FYI, once you nail the marinade and crema, you can remix this bowl a hundred ways—shrimp, chicken, even grilled mushrooms. Now grab that cast-iron and make dinner you’ll actually look forward to.