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 cooked 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 (for garnish); Lime wedges (for serving)

Introduction

Tender strips of seasoned steak paired with sizzling bell peppers and sweet onions served over cauliflower rice or grains create a colorful and satisfying meal. Topped with creamy avocado, Greek yogurt, and a squeeze of fresh lime, this high protein steak fajita bowl is 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: Whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper in a bowl. Add the 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 bell peppers and red onion. Sauté for 5-6 minutes, stirring occasionally, until tender and slightly charred. Remove the vegetables from the skillet and set aside.

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

Step 4: Return the cooked vegetables to the skillet and toss with the steak. Squeeze fresh lime juice over the mixture.

Step 5: Spoon the cauliflower rice or brown rice into each bowl. Top with a generous serving of the steak and pepper-onion mixture.

Step 6: Add optional toppings such as corn, sliced or mashed avocado, 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

For extra smoky flavor, try using smoked sea salt instead of regular salt in the marinade.

Swap flank steak for chicken breast or tofu for a different protein option.

Use cooked quinoa or brown rice if you prefer a heartier grain base instead of cauliflower rice.

Add sliced jalapeños for a spicy kick.

Grill the steak and vegetables outdoors for a delicious charred taste.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or even sirloin work well for this recipe. Choose a cut that cooks quickly and can be sliced thinly against the grain for tenderness.

Is this recipe suitable for meal prep?

Absolutely. The components store well separately and can be assembled quickly when needed. Keep toppings like avocado and yogurt separate until serving to keep them fresh.