Description
This High Protein Steak Fajita Bowl is an easy, flavorful low-carb meal featuring marinated flank steak cooked with colorful bell peppers and onions, served over cauliflower rice or brown rice. Perfect for a healthy, satisfying dinner packed with protein and fresh toppings.
Ingredients
Units
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
- 1/2 tsp salt
- 1/4 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 and Toppings
- 2 cups cooked cauliflower rice (for low-carb) or 1 1/2 cups brown rice (for heartier version)
- 1/2 cup corn kernels (optional)
- 1/2 avocado, sliced or mashed
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp crumbled feta or shredded cheddar cheese (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, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the thinly sliced red onion. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove them from the skillet and set aside.
- Cook the Steak: Using the same skillet, add the marinated steak in a single layer. Cook for 2-3 minutes per side until browned and cooked to your preferred doneness. Avoid overcrowding by cooking in batches if necessary.
- Combine Steak and Vegetables: Once the steak is cooked, return the sautéed vegetables to the skillet and toss together. Squeeze fresh lime juice over the mixture to enhance the flavors.
- Assemble the Bowls: Spoon cooked cauliflower rice or brown rice into each serving bowl. Top with the steak and pepper-onion mixture. Add optional toppings like corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, cheese, chopped cilantro, and lime wedges. Season lightly with salt and pepper if desired and serve warm.
Notes
- Marinating the steak longer improves flavor and tenderness.
- For a lower-carb option, use cauliflower rice; for a more filling meal, use brown rice.
- Cooking the steak in batches prevents steaming and helps develop a good sear.
- Adjust the chili powder to control the heat level.
- Optional toppings add extra texture, creaminess, and flavor.
- Leftover steak fajita mixture can be stored refrigerated for up to 3 days.
