Name: High Protein Steak Fajita Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb flank steak or skirt steak, thinly sliced; 2 tbsp olive oil; 2 tbsp lime juice; 3 cloves garlic, minced; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp salt; ¼ tsp black pepper; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 medium red onion, thinly sliced; 1 tbsp olive oil (for veggies); 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version); ½ cup corn kernels (optional); ½ avocado, sliced or mashed; ¼ cup Greek yogurt or sour cream; 2 tbsp crumbled feta or shredded cheddar (optional); Fresh cilantro, chopped; Lime wedges

Introduction

Tender strips of seasoned steak paired with sizzling peppers and sweet onions make this High Protein Steak Fajita Bowl a colorful and satisfying meal. Served over cauliflower rice or grains, it’s topped with creamy avocado, Greek yogurt, and a fresh squeeze of lime for a delicious low-carb dinner option.

A white bowl filled with six distinct layers arranged side-by-side: grilled dark brown steak slices with a juicy pink center on the right, bright red roasted bell pepper strips with a bit of char in the middle left, green chunky guacamole at the far left, fluffy white rice topped with green herbs near the top left, yellow cooked corn kernels above the rice, and red pickled onions with bits of green herbs between corn and steak. In the middle, a dollop of white sour cream with some green herbs sprinkled on top. A lime wedge rests next to the guacamole. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak or skirt steak, thinly sliced

2 tbsp olive oil

2 tbsp lime juice

3 cloves garlic, minced

1 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

½ tsp salt

¼ tsp black pepper

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, thinly sliced

1 tbsp olive oil (for veggies)

2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)

½ cup corn kernels (optional)

½ avocado, sliced or mashed

¼ cup Greek yogurt or sour cream

2 tbsp crumbled feta or shredded cheddar (optional)

Fresh cilantro, chopped

Lime wedges

Instructions

Step 1: In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper. Add the thinly sliced steak and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the sliced red onion. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove from the skillet and set aside.

Step 3: In the same skillet, add the marinated steak in a single layer. Cook for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Avoid overcrowding; cook in batches if necessary.

Step 4: Return the sautéed vegetables to the skillet with the steak and toss to combine. Squeeze fresh lime juice over the mixture for brightness.

Step 5: Divide the cooked cauliflower rice or brown rice among serving bowls. Top each bowl with a generous portion of the steak and vegetable mixture.

Step 6: Add optional toppings such as corn kernels, avocado slices or mash, a dollop of Greek yogurt or sour cream, cheese, chopped cilantro, and lime wedges. Season lightly with salt and pepper, serve warm, and enjoy.

Tips & Variations

Marinate the steak longer, up to 2 hours, for more intense flavor.

Use cauliflower rice for a low-carb option or brown rice for a heartier meal.

Add corn kernels for a touch of sweetness and extra texture.

Swap Greek yogurt for sour cream to adjust creaminess and tang.

Top with crumbled feta for a salty kick or cheddar for a melty finish.

FAQs

Can I use other cuts of steak?

Yes, flank or skirt steak works best because they are thin and cook quickly, but you can also use sirloin or ribeye slices. Just adjust cooking times accordingly to avoid overcooking.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free spices and check that any additional toppings like sour cream or cheese do not contain gluten.