Description
This High Protein Steak Fajita Bowl combines tender marinated flank steak with sautéed bell peppers and onions, served over a bed of nutritious brown or cauliflower rice. Packed with black beans, creamy avocado, and fresh cilantro, it offers a flavorful, protein-rich meal inspired by Mexican cuisine. Perfect for a healthy dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak or sirloin
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Vegetables and Toppings
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 cups cooked brown rice or cauliflower rice
- 1 cup canned black beans, rinsed and drained
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, mix together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
- Marinate the Steak: Pour half the marinade over the flank steak ensuring it is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the marinated steak and cook for 4–5 minutes per side for medium doneness, or until it reaches your desired internal temperature. Remove from the skillet and let it rest for several minutes to retain juices.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and red onion along with the remaining marinade. Sauté for 5–7 minutes until the vegetables are tender-crisp and well coated with the marinade.
- Slice the Steak: Using a sharp knife, slice the rested steak against the grain to ensure tenderness.
- Assemble the Bowls: Divide cooked brown or cauliflower rice evenly among four bowls. Top each with sliced steak, sautéed peppers and onions, black beans, avocado slices, and sprinkled chopped fresh cilantro. Serve with lime wedges on the side for squeezing over.
Notes
- For variety, swap the steak with grilled chicken or tofu to suit different dietary preferences.
- Use cauliflower rice instead of brown rice for a low-carb and keto-friendly option.
- Add a dollop of Greek yogurt or a spoonful of salsa to the bowl for extra flavor and creaminess.
