Description
This High Protein Steak Fajita Bowl is a flavorful and nutritious meal that combines tender marinated flank steak with sautéed bell peppers and onions, served over a base of brown rice or quinoa. Perfect for a quick and satisfying dinner, it offers a balanced mix of protein, veggies, and complex carbs with optional toppings like black beans, cheese, and fresh salsa for added flavor and texture.
Ingredients
Scale
Steak Marinade and Seasoning
- 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
Bowl 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 bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the thinly sliced flank steak and mix well to coat all pieces. Let it marinate for at least 10 minutes, allowing the flavors to penetrate the meat.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and red onion. Season with salt, pepper, cumin, and chili powder. Cook, stirring occasionally, until vegetables are tender-crisp and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
- Cook the Steak: Using the same skillet, increase the heat to medium-high and add the marinated steak slices in a single layer. Cook quickly for about 2-3 minutes per side until the steak is browned and cooked to your preferred doneness. Avoid overcrowding the pan; cook in batches if necessary.
- Assemble the Bowl: Divide the cooked brown rice or quinoa evenly among four bowls. Top with the cooked steak slices and sautéed vegetables. Add black beans if using, then sprinkle with shredded cheddar cheese if desired.
- Garnish and Serve: Finish each bowl with a dollop of sour cream or Greek yogurt, a spoonful of salsa or pico de gallo, and a sprinkle of fresh cilantro. Serve immediately for best flavor and enjoy your High Protein Steak Fajita Bowl.
Notes
- Use cauliflower rice for a low-carb and grain-free option.
- Flank steak is preferred for its flavor and texture, but sirloin works well too.
- Letting the steak marinate enhances flavor and tenderness.
- Adjust spice levels by varying chili powder amount or adding fresh jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
