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High Protein Steak Fajita Bowls - A Satisfying, Balanced Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 lb flank or skirt steak, trimmed
  • 3 bell peppers (mixed colors), sliced into strips
  • 1 large yellow onion, sliced
  • 1 tablespoon olive oil (plus extra as needed)
  • 2 cups cooked brown rice (or cauliflower rice for lower carbs)
  • 1 cup black beans, rinsed and drained
  • 1 avocado, sliced (optional)
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon orange juice (optional but great)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1 tablespoon lime juice
  • 1 teaspoon honey or agave
  • Pinch of salt and pepper
  • Water to thin, as needed

Method
 

  1. Mix the marinade. In a bowl, whisk lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
  2. Marinate the steak. Add steak to a zip-top bag or shallow dish. Pour in the marinade and coat well. Let it sit at least 30 minutes (up to 4 hours) in the fridge. Bring to room temp for 15 minutes before cooking.
  3. Prep the veggies and base. Slice peppers and onions. Warm cooked rice. Rinse and drain black beans.
  4. Cook the steak. Heat a large cast-iron skillet or grill pan over medium-high until hot. Lightly oil the pan. Shake excess marinade off the steak and cook 3–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and rest 8–10 minutes.
  5. Sear the veggies. In the same pan, add a drizzle of oil. Toss in peppers and onions with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until charred in spots but still crisp.
  6. Make the yogurt-lime drizzle. Stir yogurt, lime juice, honey, salt, and pepper. Thin with water to a pourable consistency.
  7. Slice the steak. Slice thinly against the grain for tenderness.
  8. Assemble the bowls. Add rice, black beans, steak, and fajita veggies. Top with avocado, cilantro, and a squeeze of lime. Drizzle with the yogurt sauce.
  9. Adjust seasoning. Finish with a pinch of salt and an extra hit of lime if needed.