Description
A vibrant and satisfying High Protein Steak Fajita Bowl featuring tender strips of marinated and seared flank steak, sautéed colorful bell peppers and onions, served over a bed of cauliflower rice or brown rice. Topped with creamy avocado, Greek yogurt, fresh lime juice, and optional cheese and corn for a delicious, low-carb Tex-Mex inspired dinner.
Ingredients
Scale
Steak and Marinade
- 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
Vegetables
- 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)
Base
- 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
Optional Toppings
- 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
- Marinate the Steak: Whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. Add the thinly sliced steak and toss until evenly coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion and sauté for 5-6 minutes, stirring occasionally, until tender and slightly charred. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the marinated steak in a single layer. Cook each side for 2-3 minutes until browned and cooked to your desired doneness. Avoid overcrowding the pan; cook in batches if necessary. Once the steak is cooked, return the sautéed vegetables to the skillet and toss everything together. Squeeze fresh lime juice over the mixture for brightness.
- Assemble the Bowl: Spoon the cooked cauliflower rice or brown rice into individual serving bowls. Top with a generous portion of the steak and pepper-onion mixture.
- Add Toppings and Serve: Garnish the bowls with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, sprinkle with cheese if using, fresh chopped cilantro, and lime wedges. Season lightly with salt and pepper, serve warm, and enjoy your flavorful, protein-packed fajita bowl.
Notes
- For a lower-carb option, use cauliflower rice; for a more filling bowl, swap with brown rice.
- Marinating the steak longer (up to 2 hours) boosts flavor and tenderness.
- Cook the steak in batches if necessary to avoid steaming instead of searing.
- Optional toppings like corn, cheese, and Greek yogurt add texture and richness but can be adjusted to dietary preferences.
- Use fresh lime juice for the best brightness and balance in flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: steak fajita bowl, high protein dinner, low carb fajitas, cauliflower rice bowl, Tex-Mex bowl, quick steak recipe
