Description
A delicious high-protein steak fajita bowl featuring tender, marinated and seared steak strips with sautéed colorful bell peppers and onions served over cauliflower rice or brown rice, topped with creamy avocado, Greek yogurt, fresh lime, and optional cheese and corn. This vibrant, low-carb Tex-Mex dish is perfect for a satisfying dinner that’s both flavorful and nutritious.
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 and Toppings
- 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)
Instructions
- Marinate the Steak: In a bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Add the thinly sliced steak, toss to coat well, then 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 non-stick skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the thinly sliced red onion. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are tender and slightly charred. Remove from the skillet and set aside.
- Cook the Steak: Using the same skillet, add the marinated steak in a single layer without overcrowding. Cook for 2 to 3 minutes per side until browned and cooked to your desired doneness. If necessary, cook in batches. Once cooked, return the sautéed vegetables to the skillet with the steak, toss together, and squeeze fresh lime juice over the mixture.
- Assemble the Bowls: Divide the cooked cauliflower rice or brown rice among four bowls. Top each bowl with a generous portion of the steak and pepper-onion mixture.
- Add Toppings and Serve: Add optional toppings like corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, cheese if desired, chopped fresh cilantro, and a lime wedge. Lightly season with salt and pepper to taste. Serve warm and enjoy your high-protein fajita bowl.
Notes
- Marinate the steak longer for more intense flavor, up to 2 hours.
- Use cauliflower rice to keep the dish low-carb and keto-friendly, or brown rice for a more filling meal.
- Cooking steak in batches prevents overcrowding and ensures a nice sear.
- Substitute sour cream for Greek yogurt if preferred.
- Add fresh jalapeños or hot sauce for extra heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: steak fajita bowl, high protein fajita, low carb dinner, Tex-Mex bowl, skillet steak recipe, healthy fajita bowl, cauliflower rice fajita, easy dinner bowl
