Introduction

This High Protein Steak Fajita Bowl is a flavorful and nutritious meal perfect for busy weeknights. Tender marinated steak pairs beautifully with sautéed bell peppers and onions, served over cauliflower or brown rice for a satisfying dish that’s both hearty and healthy.

In a white bowl, there are five layers of food arranged in sections: in the bottom right, pieces of grilled steak with a browned outer layer and a pink center; to the left of the steak, bright red and orange grilled bell peppers with a shiny texture; above the peppers, a scoop of chunky green guacamole; next to the guacamole, white rice with a soft and fluffy texture, sprinkled lightly with green herbs; above the rice, golden grilled corn kernels with a slightly shiny surface; in the center, a dollop of white sour cream sprinkled with green herbs and a bit of seasoning; in the top right corner, thin slices of red onion and red bell pepper. The bowl is placed on a white marbled surface, with a lime wedge resting on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
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

Step 1: Whisk olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper in a bowl. Add the sliced steak, toss to coat, cover, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Sauté for 5-6 minutes, stirring occasionally, until tender and slightly charred. Remove vegetables from skillet and set aside.
Step 3: In the same skillet, add the marinated steak in a single layer. Cook 2-3 minutes per side until browned and cooked to your liking. Avoid overcrowding the pan; cook in batches if needed.
Step 4: Once the steak is cooked, return the vegetables to the skillet and toss together. Squeeze fresh lime juice over the mixture.
Step 5: Spoon cauliflower rice or brown rice into each bowl. Top with a generous serving of the steak and pepper-onion mixture.
Step 6: Add optional toppings such as corn, avocado, Greek yogurt or sour cream, cheese, chopped cilantro, and lime wedges. Finish with a light sprinkle of salt and pepper, serve warm, and enjoy.

Tips & Variations

For a deeper marinade flavor, marinate the steak for up to 2 hours before cooking.
Use cauliflower rice for a low-carb, lighter bowl or brown rice for a more filling meal.
Add corn kernels for a sweet pop of flavor and texture.
Swap feta for sharper cheddar or omit cheese for a dairy-free option.
Garnish with fresh cilantro and lime wedges to brighten the dish.

Storage

Store leftover steak fajita components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables in a skillet or microwave until warmed through. Rice can be reheated with a splash of water to retain moisture. Add fresh toppings like avocado and cilantro just before serving.

How to Serve

The dish is served in a white bowl with a white marbled texture surface background. Inside the bowl, there are five distinct layers arranged neatly: at the bottom right, there is a layer of cooked rice in light yellow and white tones; next to it on the right side, there are pieces of grilled steak cut into strips showing a brown crust and pink inside; to the left of the steak, there are slices of grilled red and orange bell peppers with a shiny surface; above the peppers, there is a scoop of green guacamole sprinkled with reddish seasoning; next to the guacamole, near the top left side, is a mound of white shredded cheese; at the top center, yellow grilled corn kernels fill part of the bowl; to the right of the corn, there are pickled red onions mixed with red bell peppers; all ingredients are garnished with small green cilantro leaves, and a dollop of white sour cream sprinkled with green and reddish spices sits on top toward the center. A wedge of lime rests on the bowl edge at the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak?

Yes, flank or skirt steak works best for thin slicing and quick cooking, but sirloin or ribeye can also be used. Just adjust cooking times accordingly.

Can I make this recipe vegetarian?

To make a vegetarian version, replace the steak with grilled or sautéed portobello mushrooms, tofu, or tempeh and follow the same seasoning method.