Description
This High Protein Steak Fajita Bowl is a flavorful and nutritious meal featuring tender, thinly sliced flank steak seasoned with classic fajita spices, combined with sautéed bell peppers and onions. Served over a choice of brown rice, quinoa, or cauliflower rice, and complemented by fresh toppings like black beans, cheddar cheese, cilantro, sour cream, and salsa, this dish is perfect for a satisfying and protein-packed lunch or dinner.
Ingredients
Scale
Steak Marinade
- 1 lb flank steak (or sirloin), sliced thinly against the grain
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Base and Toppings
- 1 1/2 cups cooked brown rice or quinoa (or cauliflower rice for a low-carb option)
- 1/2 cup black beans (optional)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup sour cream or Greek yogurt (optional)
- 1/4 cup salsa or pico de gallo
Instructions
- Marinate the Steak: In a mixing bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the thinly sliced flank steak and toss to coat evenly. Let it marinate for at least 10 minutes to absorb the flavors.
- Cook the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated steak slices in a single layer (in batches if needed) and cook for about 2-3 minutes per side until cooked through and slightly charred. Remove steak from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon olive oil and heat over medium heat. Add the sliced bell pepper and red onion, season with salt, pepper, cumin, and chili powder. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
- Assemble the Fajita Bowls: Divide the cooked brown rice, quinoa, or cauliflower rice evenly among four bowls. Top each bowl with sautéed vegetables, cooked steak slices, black beans (if using), shredded cheddar cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, and salsa or pico de gallo.
- Serve: Serve the bowls warm, optionally garnishing with extra lime wedges for an added zest. Enjoy immediately for best flavor and texture.
Notes
- For a low-carb version, use cauliflower rice instead of brown rice or quinoa.
- Black beans, cheese, and sour cream are optional and can be omitted or substituted with vegan alternatives for a dairy-free or vegan meal.
- Marinating the steak longer (up to 2 hours) will enhance the flavor and tenderness.
- If you prefer less spicy food, reduce the chili powder amount.
- Leftovers can be stored in the refrigerator for up to 3 days.
