High Protein Steak Fajita Bowls (Low Carb, Easy Meal Prep)
High protein steak fajita bowls pack 35 grams of protein per serving and come together in less than 30 minutes with zero fussy techniques. These bowls are built for meal prep, storing beautifully for five days and tasting even better the next day.
Equipment
- large skillet or cast iron pan
- small bowl
- cutting board
Ingredients
- 1.5 pounds flank steak, sliced thin against the grain
- 2 large bell peppers (red and yellow), sliced into strips
- 1 large red onion, sliced into strips
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cauliflower rice, romaine lettuce, or regular rice for base
Instructions
- Step 1: Pat the flank steak dry with paper towels and slice as thin as possible, ideally no thicker than a quarter inch.
- Step 2: In a small bowl, combine chili powder, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Rub this mixture evenly over both sides of the steak slices.
- Step 3: Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Sear the steak in two batches for 2 to 3 minutes per side until browned. Remove to a plate.
- Step 4: In the same skillet, add remaining 1.5 tablespoons of oil. Add sliced peppers and onions, stirring occasionally for 5 to 7 minutes until softened with light char marks. Add minced garlic in the last minute.
- Step 5: Return the steak to the skillet with peppers and onions. Squeeze lime juice over everything and toss gently to combine. Taste and adjust seasoning if needed.
- Step 6: Divide your base among containers or bowls. Top with the steak and veggie mixture, then garnish with fresh cilantro. Add Greek yogurt, guacamole, or salsa on the side.
Notes
Slice against the grain for tender steak. Store in airtight containers on the lowest shelf of your fridge for up to 5 days. Reheat on stovetop with a splash of water or beef broth to prevent drying out. Do not skip the lime juice as it brightens the meal and prevents it from tasting flat. Can substitute flank steak with sirloin tip, skirt steak, or top round. Avoid fattier cuts like ribeye or NY strip. Macros per serving with cauliflower rice base: 35g protein, 8g carbs, 15g fat.