Description
A nutritious and satisfying steak fajita bowl packed with protein and healthy fats, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 pound flank steak (or sirloin for high protein content)
- 2 cups bell peppers (mixed varieties for color and crunch)
- 1 medium onion (yellow or red for sweetness)
- 2 tablespoons olive oil (for cooking and marinade)
- 2 tablespoons lime juice (fresh is preferable)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder (for spiciness)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- 4 cups cauliflower rice (low-carb option)
- 1 cup Greek yogurt (or sour cream)
- 1 medium avocado (fresh, or guacamole)
Instructions
- Start by slicing the flank steak into thin strips. Season with salt, pepper, chili powder, smoked paprika, and cumin.
- Mix in a bowl the olive oil, lime juice, and minced garlic. Add the seasoned steak to the bowl and marinate for at least 15 minutes.
- Heat a large pan over medium-high heat and add the marinated steak. Cook for about 5-7 minutes until the steak is browned and cooked to your liking.
- Add the sliced bell peppers and onion to the same pan. Cook for another 5 minutes until the vegetables are soft.
- Layer in bowls the cauliflower rice, followed by the steak and vegetable mixture. Top with a dollop of Greek yogurt and slices of avocado or a spoonful of guacamole.
Notes
Make sure to slice the steak against the grain for tender pieces. Marinate the steak longer for more flavor, if time permits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg