Description
This High Protein Steak Fajita Bowl is a wholesome, restaurant-quality meal perfect for busy weeknights. Featuring tender marinated flank steak, a vibrant medley of sautéed bell peppers and onions, and a nourishing base of fluffy rice, this deconstructed delight offers a perfect balance of macro-nutrients. Finished with fresh pico de gallo and creamy guacamole, it is a satisfying, fiber-rich feast that provides steady energy without any of the heaviness of standard takeout.
Ingredients
1 pound flank steak
1/4 cup olive oil
1 fresh lime, juiced
4 cloves garlic, minced
1 teaspoon salt
1 pinch black pepper
3 bell peppers, 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
1 cup frozen corn
4 cups lettuce, chopped
1/2 cup pico de gallo
1/2 cup guacamole
Instructions
Whisk olive oil, lime juice, minced garlic, salt, and pepper in a bowl, then add the steak and marinate for 15 minutes.
Cook the rice according to package directions.
Heat a large cast-iron skillet over high heat and sear the steak to the desired doneness, then set aside to rest before slicing.
In the same skillet, sauté sliced peppers and onions with chili powder, paprika, cumin, garlic powder, and a pinch of salt until tender-crisp.
Assemble the bowls by layering cooked rice, lettuce, sautéed vegetables, steak, and frozen corn.
Top each bowl with a portion of pico de gallo and guacamole before serving.
Notes
Store components in separate airtight containers in the refrigerator for up to 3 days for easy meal prep. To prevent browning, add the guacamole just before serving.