This High Protein Steak Fajita Bowl is bold, fresh, and ready in about 25 minutes. Tender slices of flank steak pair with bright sautéed peppers and onions. Crisp lettuce or cauliflower rice keeps it light. Creamy avocado and fresh cilantro finish each bowl. The smell is smoky and warm. The taste is savory with a little spice. The textures mix juicy steak, tender veg, and silky avocado. If you enjoy high-protein meals, you might also like this crave-worthy high-protein tomato soup for a cozy change of pace.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 330 kcal (approximate)
- Protein: 31 g
- Carbohydrates: 9 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 350 mg (varies with added salt)
Why Make This High Protein Steak Fajita Bowl
This bowl gives you plenty of protein from flank steak and keeps carbs low if you use lettuce or cauliflower rice. It cooks fast and fits weeknight dinners, meal prep, or a satisfying post-workout meal. The peppers add bright color and sweetness. The avocado brings creaminess that balances the spice. It smells like a home-cooked grill night and tastes fresh and hearty.
How to Make High Protein Steak Fajita Bowl
Make sure your skillet is hot and your steak is at room temperature for even cooking. Slice the steak thin against the grain for tender bites. Use a sharp knife and let the meat rest after cooking so juices stay locked inside. If you prefer more heat, add a pinch of cayenne or a squeeze of lime at the end.
Ingredients:
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lettuce leaves or cauliflower rice (for serving)
- Avocado slices (for topping)
- Fresh cilantro (for garnish)
Directions:
Step 1: Preparation
Heat the olive oil in a large skillet over medium-high heat. Pat the flank steak dry. In a small bowl, mix the chili powder and cumin, then season the steak with that blend plus salt and pepper. Slice the bell pepper and onion and mince the garlic. Prepare lettuce leaves or warm cauliflower rice, slice the avocado, and chop cilantro.
Step 2: Mixing
Rub the spice mix into the steak so the flavors cling to the meat. If you like, toss the sliced peppers and onions in a little salt and pepper to season them before cooking. Keep your tools ready so cooking moves quickly.
Step 3: Cooking
Place the steak in the hot skillet and cook for about 4–5 minutes per side for medium-rare to medium, depending on thickness. Remove the steak and let it rest for 5–8 minutes before slicing thinly against the grain. In the same skillet, add the sliced bell peppers and onions and sauté until softened, about 3–4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Finishing
Slice the rested steak thinly. To assemble the bowls, layer lettuce leaves or a bed of cauliflower rice, top with sliced steak and the sautéed vegetables, add avocado slices, and garnish with fresh cilantro. Serve immediately while warm.
How to Serve High Protein Steak Fajita Bowl
Serve these bowls hot for the best texture. Offer lime wedges for squeezing over the top. Add salsa, a spoonful of Greek yogurt or sour cream, or a sprinkle of shredded cheese if you like. For a low-carb meal, use lettuce or cauliflower rice. For a heartier plate, serve over brown rice or quinoa.
How to Store High Protein Steak Fajita Bowl
Refrigerate components separately in airtight containers for best texture. Store cooked steak and sautéed vegetables for up to 3–4 days. Store avocado slices separately and add fresh when serving (they brown quickly). If using cauliflower rice or lettuce, keep them chilled and combine just before eating. To reheat steak and veggies, warm gently in a skillet over medium heat for 2–3 minutes or until heated through. Avoid microwave reheating of avocado.
Expert Tips for Perfect High Protein Steak Fajita Bowl
- Bring steak to room temperature before cooking for even doneness.
- Pat the steak dry to get a good sear and browned crust.
- Slice against the grain to keep steak tender.
- Let the steak rest at least 5 minutes to lock in juices.
- Cook the vegetables in the same pan for flavor and to deglaze the fond.
- If you want more char, finish peppers and onions under a hot broiler for 1–2 minutes.
- Use cauliflower rice warmed in the skillet with a pinch of salt for extra flavor.
- To increase protein, add black beans, edamame, or a fried egg on top.
Delicious Variations
- Steak and Black Bean Bowl: Add 1 cup cooked black beans for fiber and extra protein.
- Citrus Chimichurri: Top with chimichurri made from parsley, cilantro, olive oil, garlic, and lime for bright flavor.
- Spicy Chipotle: Mix 1 teaspoon chipotle powder into the spice rub or add a chipotle mayo drizzle.
- Veggie-Packed: Add sliced mushrooms or zucchini to the skillet when cooking peppers.
- Gluten-Free and Keto: Use cauliflower rice and skip any sugary sauces for a low-carb meal.
Frequently Asked Questions
Q: Can I use another cut of steak?
A: Yes. Skirt steak or sirloin work well. Thinner cuts cook quickly. Adjust cooking time for thicker cuts.
Q: How do I know when flank steak is done?
A: Use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium. Remember the steak will rise a few degrees while resting.
Q: Can I make this ahead for meal prep?
A: Yes. Cook and slice the steak and cook the peppers and onions. Store in separate airtight containers for up to 4 days. Keep avocado out until serving.
Q: What if I want more vegetables?
A: Add extra bell peppers, onions, or toss in mushrooms and zucchini. Roast or sauté them until tender.
Q: Is cauliflower rice a good substitute for regular rice?
A: Yes. It’s low-carb and adds volume without many calories. Sauté it briefly to remove excess moisture and add flavor.
Q: How do I prevent avocado from browning?
A: Add avocado fresh to each bowl. If you must store it, squeeze a little lemon or lime juice over slices and keep them airtight.
Conclusion
This High Protein Steak Fajita Bowl is fast, flavorful, and flexible. It balances juicy steak with sweet peppers and creamy avocado for a satisfying meal you can make any night. Try the recipe, tweak spices to your taste, and enjoy a high-protein dinner in under 30 minutes. For a version with garlic lime rice that pairs beautifully with steak fajita flavors, see this Steak Fajita Bowls with Garlic Lime Rice recipe from Little Spice Jar.
Print
High Protein Steak Fajita Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: High Protein, Low Carb
Description
A bold and fresh high-protein steak fajita bowl featuring tender flank steak, sautéed peppers and onions, topped with creamy avocado and fresh cilantro.
Ingredients
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lettuce leaves or cauliflower rice (for serving)
- Avocado slices (for topping)
- Fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Pat the flank steak dry and season with chili powder, cumin, salt, and pepper.
- Rub the spice mix into the steak. Prepare bell pepper, onion, garlic, and optional serving bases.
- Cook the steak for 4–5 minutes per side for medium-rare, then let it rest for 5–8 minutes. Sauté the peppers and onions until softened, add garlic and cook for an additional minute.
- Slice the rested steak thinly and assemble the bowls with lettuce or cauliflower rice, topped with steak, vegetables, avocado, and cilantro. Serve immediately.
Notes
Serve with lime wedges, salsa, or Greek yogurt for added flavor. Store components separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 80mg
