Description
This High Protein Steak Fajita Bowl is a quick and flavorful meal perfect for busy weeknights. Featuring tender, thinly sliced flank steak marinated with zesty spices and lime juice, then sautéed with colorful bell peppers and red onions. Served over a base of brown rice or quinoa and topped with optional black beans, cheddar cheese, fresh cilantro, sour cream or Greek yogurt, and salsa for a wholesome and satisfying dish that’s packed with protein and vibrant flavors.
Ingredients
Scale
For the Steak Marinade and Meat:
- 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
For the 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
For the 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
- Prepare the Steak Marinade: In a bowl, combine 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 over medium-high heat. Add the marinated steak slices and cook for about 2-3 minutes per side or until desired doneness is reached. Remove the steak from the skillet and set aside, keeping warm.
- Sauté the Vegetables: In the same skillet, add olive oil, then the sliced bell peppers and red onions. Season with salt, pepper, cumin, and chili powder. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Heat Beans (Optional): If using black beans, warm them gently either in a small saucepan or microwave until heated through.
- Assemble the Bowl: Divide the cooked brown rice or quinoa among four bowls. Top each with sautéed vegetables, cooked steak slices, and black beans if using. Sprinkle with shredded cheddar cheese, fresh cilantro, and add a dollop of sour cream or Greek yogurt. Finish with salsa or pico de gallo on the side or on top.
- Serve: Serve the steak fajita bowls immediately while warm and enjoy the combination of spicy, tangy, and fresh flavors in every bite.
Notes
- For a low-carb option, substitute brown rice or quinoa with cauliflower rice.
- Adjust the spices to your taste preference, adding more chili powder for extra heat.
- To make it dairy-free, omit the cheddar cheese and sour cream or use plant-based alternatives.
- Rest the cooked steak for a couple of minutes before slicing thinly if purchasing a whole piece rather than pre-sliced steak.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days.
