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High Protein Steak Fajita Bowl

High Protein Steak Fajita Bowl
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Ready in 45 minutes with 33 grams of protein and 7 grams of fiber, these steak fajita bowls are a quick, easy, and healthy dinner loaded with fresh vegetables and flavorful toppings.

Ingredients

Scale
  • 1 pound flank steak
  • 1/4 cup olive oil, plus more for cooking
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 3 bell peppers, any color, cored and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 pinch salt
  • 1 cup white rice, uncooked
  • 1 cup frozen corn
  • 4 cups lettuce, roughly chopped
  • 1/2 cup pico de gallo or salsa
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro, roughly chopped
  • Lime wedges for serving

Instructions

1. In a large bowl or zip-top bag, whisk together olive oil, lime juice, garlic, salt, and pepper. Add the steak, coat well, and marinate while preparing the remaining ingredients.

2. Cook the rice with 2 cups water and a pinch of salt according to package directions until tender and fluffy.

3. Slice the bell peppers and onion into thin strips. Toss with chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.

4. Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the steak for 5–8 minutes per side or until desired doneness is reached. Transfer to a cutting board and rest for 5–10 minutes.

5. Using the same skillet, cook the peppers and onions for 3–4 minutes, stirring frequently, until tender and lightly browned.

6. Place the frozen corn in a bowl, cover with water, microwave for about 3 minutes until tender, then drain.

7. Slice the rested steak against the grain into thin strips.

8. Assemble bowls with rice, lettuce, steak, peppers and onions, corn, pico de gallo, guacamole, sour cream, cilantro, and lime wedges.

9. Store leftover rice, steak, onions, and peppers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

For brown rice, substitute equal parts brown rice and increase cooking time to about 40 minutes.

To use garlic powder instead of fresh garlic, substitute 2 teaspoons garlic powder.

To simplify seasoning, replace the spice blend with 1 heaping teaspoon fajita seasoning.

Serve with additional salsa, avocado, or hot sauce if desired.

Find it online: https://cookingwithramsay.com/high-protein-steak-fajita-bowl/