Description
This High Protein Steak Fajita Bowl combines tender marinated flank steak with sautéed colorful bell peppers and onions served over cauliflower or brown rice. Packed with bold Mexican-inspired spices and fresh lime, this bowl is a flavorful, nutrient-dense meal that’s perfect for a healthy dinner or meal prep. Optional toppings like avocado, Greek yogurt, cheese, and fresh cilantro add creaminess and brightness, balancing the smoky, savory steak and veggies.
Ingredients
Scale
For the Steak 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
For the 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)
For Serving
- 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 cheese (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate the Steak: In a medium bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper. Add the thinly sliced flank steak to the marinade, toss well to coat evenly, then cover and refrigerate for at least 20 minutes or up to 2 hours for more flavor infusion.
- Sauté the Vegetables: 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 thinly sliced red onion. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove from skillet and set aside.
- Cook the Steak: Using the same skillet, add the marinated steak slices in a single layer, avoiding overcrowding the pan. Cook each side for 2 to 3 minutes until the steak is browned and cooked to your preferred doneness. Work in batches if necessary for even cooking. Once all steak is cooked, return the sautéed vegetables to the skillet, toss together, and squeeze fresh lime juice over the mixture for brightness.
- Assemble the Bowls: Divide cooked cauliflower rice or brown rice among serving bowls. Top each bowl generously with the steak and pepper-onion mixture. Add optional toppings such as corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar cheese, chopped fresh cilantro, and lime wedges to taste.
- Serve and Enjoy: Finish with a light sprinkle of salt and pepper if desired. Serve the bowls warm for a satisfying and protein-rich meal full of vibrant flavors.
Notes
- Marinate the steak for longer (up to 2 hours) to deepen the flavor.
- Use cauliflower rice for a low-carb, keto-friendly option; choose brown rice for more fiber and heartiness.
- Feel free to omit cheese and Greek yogurt to make the bowl dairy-free.
- Cooking steak in batches prevents overcrowding and ensures a good sear.
- Leftover steak fajita mixture keeps well refrigerated for 3-4 days and can be reheated gently in a skillet.
- Add extra lime juice or fresh cilantro for more brightness and freshness when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: steak fajita bowl, high protein bowl, healthy steak recipe, low carb fajitas, Mexican inspired bowl, cauliflower rice fajitas, brown rice steak bowl, easy weeknight dinner, fajita marinade
