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
Scale
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.
