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If you’re craving a meal that’s bursting with bold flavors, vibrant colors, and packs a powerful punch of protein, you’re in the perfect place. This High Protein Steak Fajita Bowl Recipe brings together tender, spice-rubbed flank steak with crisp sautéed peppers and sweet onions, all nestled atop wholesome brown rice or creamy cauliflower rice. It’s a wholesome, gluten-free dish that satisfies both your taste buds and your body, making it an unbeatable choice for lunch or dinner that feels like a fiesta in every bite.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, coming together to create a perfect balance of taste, texture, and colorful appeal. From tender steak to crunchy peppers, each item plays a vital role in delivering an unforgettable meal.
- 1 lb flank steak (sliced thin against the grain): This lean cut cooks quickly and remains juicy, offering the high protein star of the dish.
- 2 tablespoons olive oil: Adds richness and helps to perfectly sear the meat and sauté the veggies.
- 1 red bell pepper (sliced): Provides bright color and a slightly sweet crunch that balances the spices.
- 1 yellow bell pepper (sliced): Brings vibrant hue and subtle sweetness for visual and flavor contrast.
- 1 green bell pepper (sliced): Adds a fresh, slightly bitter note that deepens the overall flavor.
- 1 small red onion (sliced): Contributes a mild sharpness that caramelizes beautifully when sautéed.
- 1 teaspoon chili powder: Gives the fajita bowl a smoky, warm spice foundation.
- 1 teaspoon cumin: Imparts an earthy aroma that sings Mexican-American tradition.
- 1/2 teaspoon paprika: Adds a subtle sweetness and red tint to the spice rub.
- 1/2 teaspoon garlic powder: Enhances depth with classic garlicky undertones.
- 1/2 teaspoon onion powder: Intensifies savory notes without overpowering the fresh onion slices.
- 1/4 teaspoon cayenne pepper (optional): Offers a touch of heat for those who like a little kick.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors into harmonious balance.
- 2 cups cooked brown rice or cauliflower rice: Serves as a hearty, fiber-rich base that anchors the bowl beautifully.
- 1/2 cup canned black beans (rinsed and drained): Provides extra protein and a creamy texture contrast.
- 1/2 avocado (sliced): Adds luscious creaminess and healthy fats, softening the bold spices.
- 2 tablespoons chopped fresh cilantro: Sprinkles vibrant herbal freshness on top.
- Juice of 1 lime: Brings zesty brightness that lifts every element of the bowl.
How to Make High Protein Steak Fajita Bowl Recipe
Step 1: Prepare the Spice Rub
Begin by mixing chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper in a small bowl. This spice blend is the heart of the flavor, giving the steak that signature fajita zing. Rub the mix generously onto the thinly sliced flank steak to ensure each bite is packed with robust, smoky notes.
Step 2: Cook the Steak
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak slices for about 3 to 4 minutes on each side until they achieve a beautiful brown crust and reach your preferred level of doneness. Once cooked, remove the steak and let it rest briefly; this keeps it juicy and tender when added to the bowl.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and toss in the sliced bell peppers and red onion. Sauté them for 4 to 5 minutes until they’re tender but still crisp enough to retain their fresh texture and vibrant colors. This step creates that signature fajita combination everyone loves.
Step 4: Assemble the Bowl
Divide the cooked brown rice or cauliflower rice evenly between serving bowls. Layer with the rested steak slices, sautéed peppers and onions, and black beans. For extra creaminess and freshness, top with avocado slices and sprinkle chopped cilantro over the bowl. Finish with a generous squeeze of lime juice to brighten all the flavors perfectly.
How to Serve High Protein Steak Fajita Bowl Recipe
Garnishes
Simple garnishes like fresh cilantro and sliced avocado not only enhance the visual appeal but also add complementary textures and layers of flavor. A squeeze of lime juice over the top before serving adds a delightful acidity that makes every bite exciting and fresh.
Side Dishes
Pair this High Protein Steak Fajita Bowl Recipe with light, refreshing sides like a crisp green salad or a tangy pico de gallo for extra brightness. A dollop of Greek yogurt or a side of guacamole also works wonders to cool down and balance the robust spice.
Creative Ways to Present
Try serving your fajita bowl in a hollowed-out avocado or a warm tortilla cup for a fun twist. Layering ingredients in a mason jar is another creative way to impress guests or meal prep, keeping everything fresh and visually enticing until ready to eat.
Make Ahead and Storage
Storing Leftovers
Leftover High Protein Steak Fajita Bowl Recipe components store beautifully in airtight containers in the refrigerator for up to 3 days. Keep the avocado and lime separate until ready to serve to prevent browning and maintain freshness.
Freezing
If you want to prepare in bulk, the cooked steak, sautéed peppers and onions, rice, and beans freeze well individually but the avocado does not freeze well due to its texture. Freeze portions in separate containers for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
Reheat your steak fajita bowl gently in a skillet or microwave, adding a splash of water or lime juice to keep everything moist. Add fresh avocado and cilantro after reheating to preserve their vibrant flavor and texture.
FAQs
Can I use another cut of steak for this High Protein Steak Fajita Bowl Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking time, skirt steak or sirloin can also work well. Just be sure to slice thinly against the grain for the best texture.
Is there a vegetarian alternative to this fajita bowl?
Yes! You can swap the steak for grilled tofu, tempeh, or portobello mushrooms seasoned with the same spice blend. Adding extra black beans or chickpeas boosts the protein content as well.
Can I prepare this recipe ahead of time for meal prep?
Definitely. You can cook all components in advance and assemble your bowls when ready to eat, making it a convenient and nutritious option for busy days.
What’s the best choice between brown rice and cauliflower rice?
It depends on your dietary goals. Brown rice offers more fiber and a heartier texture, while cauliflower rice is lower in carbs and calories, perfect for low-carb or keto-style eating.
How spicy is this dish with the optional cayenne pepper?
The optional cayenne adds a mild kick, but you can easily adjust the amount to suit your heat preference or omit it entirely for a milder flavor that everyone can enjoy.
Final Thoughts
There’s something truly special about the High Protein Steak Fajita Bowl Recipe that makes it a standout favorite in any kitchen. It’s colorful, flavorful, nourishing, and comes together quickly enough for a weekday meal yet impressive enough for entertaining. Once you give it a try, you’ll find yourself reaching for this recipe again and again whenever you want a delicious, satisfying high protein meal that feels like a celebration on your plate.
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Print
High Protein Steak Fajita Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This High Protein Steak Fajita Bowl is a flavorful and nutritious meal featuring tender flank steak seasoned with a blend of spices, sautéed colorful bell peppers, and onions served over brown rice or cauliflower rice. Topped with black beans, creamy avocado slices, fresh cilantro, and a zesty lime drizzle, it makes for a satisfying and well-balanced dish perfect for a healthy lunch or dinner.
Ingredients
Steak and Spice Mix
- 1 lb flank steak, sliced thin against the grain
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
Vegetables and Toppings
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 2 cups cooked brown rice or cauliflower rice
- 1/2 cup canned black beans, rinsed and drained
- 1/2 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Instructions
- Prepare the Spice Rub: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to create your fajita seasoning.
- Season the Steak: Rub the spice mix evenly onto both sides of the sliced flank steak, ensuring each piece is well coated for maximum flavor.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 3 to 4 minutes on each side until nicely browned and cooked to your preferred doneness. Remove steak from skillet and let it rest to retain juices.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers along with the red onion. Sauté for 4 to 5 minutes until vegetables are tender-crisp and slightly caramelized.
- Assemble the Bowls: Divide the cooked brown rice or cauliflower rice between serving bowls. Top each with slices of the cooked steak, sautéed peppers and onions, black beans, and avocado slices.
- Add Fresh Garnishes: Sprinkle chopped fresh cilantro over the bowls. Drizzle the juice of one lime evenly on top just before serving to add brightness and balance to the dish.
Notes
- Swap brown rice with cauliflower rice for a lower-carb and keto-friendly option.
- For enhanced flavor, marinate the steak for 30 minutes in lime juice and olive oil before cooking.
- Adjust the cayenne pepper amount or omit it for less heat.
- This recipe is naturally gluten-free and high in protein, making it suitable for gluten-sensitive diets.
