If you’re craving a delicious, flavorful meal that packs a serious protein punch, this High Protein Steak Fajita Bowl Recipe is exactly what you need. It beautifully combines tender, marinated steak with vibrant sautéed peppers, hearty black beans, and satisfying rice, creating a bowl that’s as nourishing as it is satisfying. Perfect for a wholesome weeknight dinner or meal prep, this recipe brings together fresh ingredients and bold Mexican-inspired flavors that will leave you energized and coming back for more.
Ingredients You’ll Need
Keeping the ingredients simple yet essential is key for this High Protein Steak Fajita Bowl Recipe. Each component plays a crucial role, adding layers of texture, vibrant color, and mouthwatering flavors that balance perfectly in every bite.
- 1 lb flank steak or skirt steak: Choose a tender cut that cooks quickly and slices beautifully for a juicy steak experience.
- 2 tablespoons olive oil (divided): Adds richness and keeps the steak and vegetables perfectly sautéed without drying out.
- 1 tablespoon lime juice: Brightens the marinade and adds a fresh citrus zing that enhances the meat’s flavor.
- 2 cloves garlic (minced): Infuses the dish with robust aroma and depth.
- 1 teaspoon chili powder: Gives a mild kick of heat and smoky undertones.
- 1 teaspoon ground cumin: Adds a warm, earthy spice essential for that authentic fajita taste.
- ½ teaspoon smoked paprika: Elevates with a subtle smoky richness.
- ½ teaspoon salt: Balances and enhances all the flavors.
- ½ teaspoon black pepper: Provides a gentle sharpness for seasoning.
- 1 red bell pepper (sliced): Brings sweetness and vibrant red color to the bowl.
- 1 yellow bell pepper (sliced): Offers a cheerful, sunny hue and crisp texture.
- 1 green bell pepper (sliced): Adds freshness and a slight tangy bite.
- 1 medium red onion (sliced): Delivers a perfect balance of sweetness and crunch when cooked.
- 2 cups cooked brown rice or cauliflower rice: Acts as the hearty base, soaking up all the savory juices.
- 1 can (15 oz) black beans (rinsed and drained): Brings extra protein and creamy texture.
- 1 avocado (sliced): Adds buttery smoothness and healthy fats.
- Fresh cilantro (chopped, for garnish): Lifts the flavors with a fresh, herbaceous finish.
- Lime wedges (for serving): Offers a zesty squeeze to brighten the entire bowl before eating.
How to Make High Protein Steak Fajita Bowl Recipe
Step 1: Marinate the Steak
Start by whisking together 1 tablespoon of olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a small bowl. Pour this marinade over your steak in a shallow dish or a resealable bag, making sure it’s well coated. Letting it marinate for at least 30 minutes (or up to 2 hours in the fridge) is where all that delicious flavor starts to soak into the meat, setting the foundation for juicy, tender steak slices.
Step 2: Cook the Steak
Heat the remaining tablespoon of olive oil in a large skillet or grill pan over medium-high heat. When it’s hot and shimmering, add the steak and sear it for 4 to 5 minutes on each side, or until it reaches your preferred level of doneness. Let the steak rest for about 5 minutes before slicing thinly against the grain; this resting period keeps the meat tender and juicy.
Step 3: Sauté the Vegetables
Using the same pan, toss in the sliced red, yellow, and green bell peppers along with the red onion. Sauté for about 4 to 6 minutes until they are tender but still slightly crisp, preserving their vibrant colors and pleasant crunch that contrast beautifully with the steak and rice.
Step 4: Assemble the Bowl
Start your bowl with a generous scoop of cooked brown rice or cauliflower rice at the base. Layer on your thin slices of perfectly cooked steak, follow with the sautéed peppers and onions, and spoon on the black beans for a hearty boost. Finally, add creamy avocado slices and sprinkle the fresh cilantro on top. Don’t forget a lime wedge on the side for that final burst of flavor.
How to Serve High Protein Steak Fajita Bowl Recipe
Garnishes
Fresh cilantro and a squeeze of lime are game changers here. The cilantro adds a fragrant herbal note that brightens the entire bowl, while lime juice lifts all the flavors, making every bite burst with freshness. Consider adding a dollop of Greek yogurt or some fresh salsa for an extra layer of creaminess or tang.
Side Dishes
Though the bowl is a complete meal itself, pairing it with a light side like a simple mixed green salad can add refreshing greens to your plate. Alternatively, serve with warm corn tortillas to scoop up any leftover fajita goodness for a family-style dinner that everyone will love.
Creative Ways to Present
For a fun twist, serve the components deconstructed on a platter so everyone can assemble their own bowls just how they like them. Another vibrant idea is layering the ingredients in a large mason jar for an on-the-go meal prep option that looks beautiful and stays fresh.
Make Ahead and Storage
Storing Leftovers
Leftover steak fajita bowls store beautifully in airtight containers for up to 3 days in the refrigerator. Keep the avocado separate to prevent browning, and add it fresh just before enjoying your leftovers.
Freezing
If you want to batch cook and freeze, you can freeze the cooked steak, sautéed peppers and onions, black beans, and rice separately in freezer-safe boxes or bags for up to 2 months. Avocado should never be frozen as it loses its creamy texture when thawed.
Reheating
When ready to eat, thaw any frozen components overnight in the fridge. Reheat the steak and veggies gently in a skillet or microwave to avoid overcooking, then assemble your bowl with fresh toppings to keep the dish tasting vibrant and fresh.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak is preferred for their tenderness and flavor, thinly sliced sirloin or ribeye can work well too. Just adjust cooking times to avoid overcooking.
Is this recipe suitable for a low-carb diet?
Yes! You can swap out the brown rice for cauliflower rice or even serve the fajita mixture over a bed of leafy greens to keep the carbs low while still enjoying all the flavors.
How long can I marinate the steak?
The steak benefits from at least 30 minutes of marinating, but you can leave it up to 2 hours in the fridge. Any longer, and the acidic lime juice might start to break down the meat’s texture too much.
Can I make this recipe vegetarian?
You can easily swap the steak for grilled portobello mushrooms or marinated tofu, which will soak up the fajita spices beautifully while keeping it plant-based and high in protein.
What’s the best way to slice the steak?
Slicing against the grain (perpendicular to the muscle fibers) is key to keeping your steak slices tender and easy to chew. Cutting too early after cooking can release juices prematurely, so resting the steak before slicing is essential.
Final Thoughts
The High Protein Steak Fajita Bowl Recipe is a shining example of how simple, fresh ingredients come together to create a meal full of bold flavors, satisfying textures, and nourishing goodness. Whether you’re cooking for a family dinner or prepping ahead for busy days, this recipe will quickly become a staple in your kitchen. Give it a try and savor every vibrant, protein-packed bite!
Print
High Protein Steak Fajita Bowl Recipe
- Prep Time: 15 minutes (plus 30 minutes to 2 hours marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This High Protein Steak Fajita Bowl combines marinated and perfectly seared flank or skirt steak with sautéed bell peppers and onions, served over brown or cauliflower rice with black beans, avocado, and fresh cilantro. It’s a flavorful, nutritious, and gluten-free meal perfect for meal prep or a wholesome dinner.
Ingredients
Steak and Marinade
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil (divided)
- 1 tablespoon lime juice
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables and Sides
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 medium red onion (sliced)
- 2 cups cooked brown rice or cauliflower rice
- 1 can (15 oz) black beans (rinsed and drained)
- 1 avocado (sliced)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Steak: In a small bowl, whisk together 1 tablespoon olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Place the flank or skirt steak in a shallow dish or zip-top bag and pour the marinade over it. Let the steak marinate for at least 30 minutes, and up to 2 hours in the refrigerator to absorb the flavors.
- Cook the Steak: Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the steak and sear for 4 to 5 minutes per side, or until it reaches your preferred level of doneness. Remove the steak from the pan and let it rest for 5 minutes; this helps retain the juices. Then slice thinly against the grain to ensure tenderness.
- Sauté the Vegetables: In the same skillet, add the sliced red, yellow, and green bell peppers along with the sliced red onion. Sauté for 4 to 6 minutes until the vegetables are tender but still crisp, absorbing any leftover steak juices for extra flavor.
- Assemble the Fajita Bowls: Divide the cooked brown rice or cauliflower rice evenly among 4 bowls. Layer on the sliced steak and sautéed vegetables. Add a generous scoop of black beans and arrange avocado slices on top. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an added burst of citrus.
Notes
- Swap brown rice for quinoa or cauliflower rice for lower carbohydrates.
- Add a dollop of Greek yogurt or your favorite salsa for extra flavor and creaminess.
- This recipe is perfect for meal prep—store avocado separately to prevent browning before serving.
- For a spicier kick, add sliced jalapeños or a pinch of cayenne powder to the marinade.
