Description
This High-Protein Steak Fajita Bowl is a vibrant, flavorful weeknight meal featuring marinated flank steak sautéed with colorful bell peppers and onions, served over cauliflower or brown rice. Enhanced with creamy avocado, tangy Greek yogurt, and fresh cilantro, it offers a balanced, protein-packed dish perfect for quick dinners that don’t skimp on taste.
Ingredients
Scale
Steak Marinade
- 1 pound Flank steak or skirt steak
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 cloves Garlic (minced)
- 1 tablespoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Vegetables & Rice
- 1 medium Red bell pepper (sliced)
- 1 medium Yellow bell pepper (sliced)
- 1 medium Green bell pepper (sliced)
- 1 medium Red onion (sliced)
- 1 tablespoon Olive oil (for sautéing veggies)
- 2 cups Cauliflower rice (or brown rice for heartier option)
- 1 cup Corn kernels (optional)
Toppings & Garnishes
- 1 medium Avocado (sliced)
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup Feta or shredded cheddar cheese (optional)
- 1/4 cup Fresh cilantro (chopped)
- 2 wedges Lime (for serving)
Instructions
- Preparation: In a cozy bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper until well combined. Add the sliced flank or skirt steak to the bowl and toss thoroughly to coat each piece. Cover and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor infusion.
- Sauté 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 sliced red onion. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and have a slight char. Remove from the skillet and set aside.
- Cook the Steak: Using the same skillet, add the marinated steak slices in a single layer without overcrowding. Cook each side for 2 to 3 minutes until golden brown and cooked to your preferred doneness. If necessary, cook the steak in batches to avoid crowding.
- Combine and Flavor: Once the steak is cooked, return the sautéed peppers and onions to the skillet. Squeeze fresh lime juice over the mixture and toss all ingredients together to blend flavors evenly. Remove from heat.
- Assemble the Bowl: Spoon cauliflower rice or cooked brown rice into serving bowls. Top each with the warm steak and vegetable mixture, allowing the colorful components to shine.
- Add Toppings and Serve: Garnish each bowl with optional corn kernels, creamy avocado slices, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar cheese, fresh chopped cilantro, and lime wedges. Add a light sprinkle of salt and pepper if desired. Serve warm and enjoy!
Notes
- Marinate the steak for up to 2 hours for deeper, richer flavor.
- Brown rice can be used instead of cauliflower rice for a heartier texture and added fiber.
- Cook steak in batches to ensure even searing and avoid steaming.
- Use Greek yogurt as a healthier alternative to sour cream for a protein boost.
- Optional corn adds sweetness and extra color to the bowl.
- Adjust spice levels by varying chili powder amount or adding fresh jalapeños if desired.
