High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe
This High Protein Steak Fajita Bowl is a flavorful, easy-to-make low-carb meal featuring marinated flank steak cooked with vibrant bell peppers and onions, served over cauliflower rice or brown rice. Perfect for a healthy dinner option packed with protein and bold Mexican-inspired spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Vegetables
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil (for veggies)
Base and Toppings
- 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
- ½ cup corn kernels (optional)
- ½ avocado, sliced or mashed
- ¼ cup Greek yogurt or sour cream
- 2 tbsp crumbled feta or shredded cheddar (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate the Steak: Whisk together 2 tbsp olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper in a bowl. Add the thinly sliced flank or skirt steak, toss well to coat evenly, cover and refrigerate for at least 20 minutes or up to 2 hours to develop flavor.
- Sauté the Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the red onion. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove from skillet and set aside.
- Cook the Steak: In the same skillet, add the marinated steak slices in a single layer, avoiding overcrowding—cook in batches if necessary. Sear the steak for 2-3 minutes per side until browned and cooked to your preferred doneness.
- Combine Steak and Veggies: Return the sautéed bell peppers and onions to the skillet with the cooked steak and toss everything together. Squeeze fresh lime juice over the mixture for extra zest.
- Assemble the Bowls: Distribute cooked cauliflower rice or brown rice evenly into serving bowls. Top each with a generous portion of the steak and pepper-onion mixture.
- Add Toppings and Serve: Garnish with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar if desired, chopped fresh cilantro, and lime wedges. Sprinkle lightly with salt and pepper, serve warm, and enjoy your nutritious fajita bowl.
Notes
- Marinate the steak for longer (up to 2 hours) to enhance flavor.
- For a gluten-free meal, ensure all spices and condiments are gluten-free.
- Swap cauliflower rice with brown rice for a higher carbohydrate version.
- Optional cheese and sour cream add creaminess but can be omitted for dairy-free version.
- Use fresh lime juice for the best tangy flavor.
- Cook steak in batches to ensure even cooking and proper searing.
Keywords: steak fajita bowl, low carb steak bowl, high protein meal, fajita recipe, healthy Mexican dinner, cauliflower rice bowl, skillet steak
