Go Back
High protein steak fajita bowl with colorful vegetables and spices

High Protein Steak Fajita Bowl

A delicious and protein-packed steak fajita bowl, featuring juicy flank steak, vibrant bell peppers, and fluffy brown rice, all cooked in one skillet for easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Steak and Marinade
  • 8 ounces flank steak Slice against the grain
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon lime juice
For the Veggies and Assembly
  • 1 medium bell pepper, sliced
  • 1 medium onion, sliced
  • 1/2 cup cooked brown rice Cook according to package instructions
  • 1/4 cup black beans Drained and rinsed
  • 1/4 cup corn kernels Fresh or frozen
  • 1 tablespoon fresh cilantro, chopped For garnish
  • 1/4 cup Greek yogurt For serving

Method
 

Preparation
  1. Slice the flank steak against the grain into thin strips. Season with salt, pepper, garlic powder, onion powder, cumin, smoked paprika, chili powder, and lime juice. Let it marinate for at least 15 minutes.
  2. Follow the package instructions to cook the brown rice. Fluff when done.
Cooking
  1. In a skillet, heat olive oil. Toss in the onions and bell peppers and sauté for 5–7 minutes until tender. Season them a bit too!
  2. In the same skillet, add steak strips and sear for about 3-4 minutes per side or until cooked to your liking. Let them rest.
Assembly
  1. Place the fluffy brown rice at the bottom, layer with sautéed veggies and steak, then add black beans and corn.
  2. Finish it off with a dollop of Greek yogurt and sprinkle with fresh cilantro. Drizzle some lime juice on top. Enjoy while it’s warm!

Notes

For meal prep, make larger batches of rice and beans for an easy, quick grab-and-go lunch during the week. You can store the leftovers in the fridge for 3-4 days. Reheat in the microwave or skillet.