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–+ servings

High Protein Steak Fajita Bowl

A delicious and nutritious steak fajita bowl packed with protein and colorful vegetables, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch, main
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Steak and Marinade
  • 1 lb flank steak or skirt steak
  • 2 tbsp olive oil for marinade
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Vegetables
  • 1 bell pepper red sliced
  • 1 bell pepper green sliced
  • 1 medium onion sliced
  • 1 cup corn canned or frozen
  • 1 cup black beans canned, rinsed and drained
Toppings
  • 1 cup cooked quinoa
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup cilantro chopped
  • 1 lime for garnish cut into wedges

Method
 

Marinate the Steak
  1. In a mixing bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, salt, and black pepper. Add the flank steak and coat well. Marinate for at least 15 minutes.
Cook the Steak
  1. Preheat the grill to medium-high heat. Grill the marinated steak for about 5-7 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.
Sauté the Vegetables
  1. In a skillet over medium heat, add a little olive oil. Sauté the sliced bell peppers and onion until softened, about 5-7 minutes. Add corn and black beans, cooking until heated through.
Assemble the Bowls
  1. In each bowl, layer cooked quinoa, sautéed vegetables, sliced steak, and top with sour cream, cheese, cilantro, and lime wedges.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 8gFiber: 10gSugar: 5g

Notes

Feel free to customize the toppings and add more vegetables as desired.

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