Sizzling High-Protein Steak Fajita Bowl Recipe
This High Protein Steak Fajita Bowl features marinated flank steak served over a bed of quinoa or brown rice, topped with sautéed vegetables, black beans, and corn. It's a colorful and nutritious meal packed with flavor.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 piece bell pepper sliced into thin strips
- 1 medium onion sliced into thin wedges
- 1 cup cooked quinoa or brown rice
- 1 can black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 piece lime juiced
- Fresh cilantro chopped (for garnish)
- Avocado slices for serving
- Salsa or pico de gallo for serving
- Greek yogurt or sour cream optional, for serving
Instructions
- In a mixing bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the sliced flank steak, ensuring each piece is coated in the marinade. Cover and marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat and add the marinated steak in a single layer. Sear for 3-4 minutes on each side.
- Remove the steak from the skillet and let it rest before slicing into bite-sized pieces.
- In the same skillet, add sliced bell pepper and onion. Sauté for 5-7 minutes until tender and caramelized.
- In a large serving bowl, layer cooked quinoa or brown rice, sautéed vegetables, black beans, and corn.
- Arrange the sliced steak on top and drizzle with fresh lime juice.
- Garnish with chopped cilantro and avocado slices. Serve with salsa or pico de gallo.
- Mix all ingredients together before serving for a blend of flavors.
- Enjoy your delicious and nutritious High Protein Steak Fajita Bowl!
Notes
For added flavor, marinate the steak longer if possible.