High-Protein Steak Fajita Bowl: The Ultimate Low-Carb Mexican-Inspired Feast
When you’re craving the bold, vibrant flavors of traditional Mexican fajitas but want to skip the carbs and maximize your protein intake, this high-protein steak fajita bowl is your perfect solution. This nutritious powerhouse combines tender, perfectly seasoned steak strips with colorful bell peppers and onions, all nestled in a satisfying bowl that delivers restaurant-quality taste without the guilt.
This recipe transforms the classic Tex-Mex favorite into a health-conscious meal that doesn’t compromise on flavor. Instead of wrapping everything in flour tortillas, we’re serving it bowl-style, allowing you to enjoy all the delicious components while keeping your carbohydrate intake minimal and your protein intake sky-high. Each serving packs approximately 35-40 grams of high-quality protein, making it an ideal choice for fitness enthusiasts, those following ketogenic diets, or anyone looking to maintain a healthy lifestyle without sacrificing taste.
The magic of this dish lies in its simplicity and the quality of its ingredients. We start with premium flank steak, which becomes incredibly tender when properly marinated and cooked. The meat is seasoned with a perfect blend of Mexican-inspired spices that penetrate deep into the fibers, creating layers of flavor in every bite. The colorful medley of bell peppers and onions not only adds nutritional value but also provides a satisfying crunch and natural sweetness that perfectly complements the savory steak.
What makes this recipe particularly appealing is its versatility and meal prep potential. You can easily customize the toppings to suit your dietary preferences or whatever you have available in your refrigerator. From creamy avocado slices to tangy Greek yogurt, fresh cilantro, and zesty lime wedges, each component adds its own unique element to create a harmonious and satisfying meal experience.
The cooking process is straightforward and doesn’t require any special equipment or advanced culinary skills. In less than 30 minutes, you can have a restaurant-quality meal ready to serve. The key is to cook the steak quickly over high heat to achieve that perfect caramelization while keeping the interior tender and juicy. The peppers and onions are sautéed until they reach that ideal balance between tender and slightly crisp, maintaining their vibrant colors and fresh flavors.
This high-protein steak fajita bowl is also incredibly budget-friendly. Flank steak, while flavorful, is typically more affordable than premium cuts, and when combined with inexpensive vegetables and pantry staples, it creates a meal that feeds a family without breaking the bank. You can easily double or triple the recipe for meal preparation, storing individual portions in the refrigerator for quick and healthy meals throughout the week.
Nutritionally, this dish checks all the boxes for those focused on healthy eating. It’s naturally gluten-free, low in carbohydrates, high in protein, and packed with essential vitamins and minerals from the colorful vegetables. The lean protein from the steak helps maintain muscle mass and provides lasting satiety, while the vegetables contribute fiber, antioxidants, and various micronutrients essential for optimal health.
Ingredients
- 1.5 pounds flank steak, sliced against the grain into thin strips
- 2 large bell peppers (red and yellow), sliced into strips
- 1 large yellow onion, sliced
- 3 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 limes, cut into wedges
- 1 large avocado, sliced
- 1/2 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
Instructions
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper to create your fajita seasoning blend.
- Place sliced steak strips in a large bowl and drizzle with 1 tablespoon olive oil. Sprinkle the seasoning blend over the meat and toss thoroughly to ensure even coating. Let marinate for at least 15 minutes at room temperature.
- Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering and hot.
- Add the seasoned steak strips to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without stirring to develop a nice sear.
- Stir the steak and continue cooking for another 2-3 minutes until the meat is cooked to your desired doneness. Remove steak from pan and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Add sliced bell peppers and onions, cooking for 5-7 minutes until vegetables are tender-crisp and slightly caramelized.
- Add minced garlic to the vegetables and cook for an additional 30 seconds until fragrant.
- Return the cooked steak to the pan and toss everything together for 1-2 minutes to reheat and combine flavors.
- Remove from heat and let cool slightly before assembling your bowls.
- Divide the steak and vegetable mixture among serving bowls. Top each portion with fresh avocado slices, a dollop of Greek yogurt, chopped cilantro, and lime wedges for squeezing.
High-Protein Steak Fajita Bowl
Ingredients
Equipment
Method
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper to create your fajita seasoning blend.
- Place sliced steak strips in a large bowl and drizzle with 1 tablespoon olive oil. Sprinkle the seasoning blend over the meat and toss thoroughly to ensure even coating. Let marinate for at least 15 minutes at room temperature.
- Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering and hot.
- Add the seasoned steak strips to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without stirring to develop a nice sear.
- Stir the steak and continue cooking for another 2-3 minutes until the meat is cooked to your desired doneness. Remove steak from pan and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Add sliced bell peppers and onions, cooking for 5-7 minutes until vegetables are tender-crisp and slightly caramelized.
- Add minced garlic to the vegetables and cook for an additional 30 seconds until fragrant.
- Return the cooked steak to the pan and toss everything together for 1-2 minutes to reheat and combine flavors.
- Remove from heat and let cool slightly before assembling your bowls.
- Divide the steak and vegetable mixture among serving bowls. Top each portion with fresh avocado slices, a dollop of Greek yogurt, chopped cilantro, and lime wedges for squeezing.
Notes
Serving Suggestions and Variations
This versatile fajita bowl can be customized in countless ways to suit different tastes and dietary requirements. For those following a ketogenic diet, consider adding extra avocado and a sprinkle of cheese for additional healthy fats. If you’re not concerned about carbs, you can serve this over cauliflower rice, regular brown rice, or even quinoa for a heartier meal.
The beauty of this recipe lies in its flexibility. You can easily substitute the flank steak with chicken breast, shrimp, or even portobello mushrooms for a vegetarian version. The seasoning blend works beautifully with any protein choice, ensuring that every variation maintains that authentic fajita flavor profile.
For meal prep enthusiasts, this recipe stores exceptionally well in the refrigerator for up to four days. Store the cooked steak and vegetables in one container and keep the fresh toppings separate until ready to serve. This prevents the avocado from browning and maintains the crisp texture of the fresh garnishes.
