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
Scale
- 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