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A vibrant steak fajita bowl with charred peppers, onions, and avocado over cilantro-lime cauliflower rice.

High Protein Steak Fajita Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak, sliced into 1/4-inch strips
  • 2 tablespoons olive oil, divided
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 medium yellow onion, sliced into wedges
  • 1 tablespoon chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups cauliflower rice
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado , sliced

Method
 

  1. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to create the fajita seasoning.
  2. Season the steak strips evenly with half of the prepared spice blend.
  3. Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering.
  4. Add the steak to the skillet in a single layer. Sear for 3-4 minutes, stirring occasionally, until browned and cooked to preferred doneness. Remove steak from the pan and set aside.
  5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and onions.
  6. Sprinkle the vegetables with the remaining spice blend and sauté for 5-7 minutes until tender-crisp with visible char marks.
  7. In a separate non-stick pan over medium heat, cook the cauliflower rice for 4-5 minutes until tender. Stir in the lime juice and chopped cilantro.
  8. Distribute the cilantro-lime cauliflower rice into four bowls.
  9. Top each bowl with equal portions of the sautéed fajita vegetables and the seared steak.
  10. Garnish each bowl with avocado slices before serving.