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- 1 lb flank steak, thinly sliced - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 bell pepper (red or green), sliced - 1 onion, sliced For the main dish, flank steak stands out. It is flavorful and tender when cooked right. Marinating it in olive oil and spices makes it even better. The blend of chili powder, cumin, and paprika gives it a nice kick. Don’t forget to add salt and pepper for taste. The bell pepper and onion add color and crunch. Slicing them thin helps them cook quickly. - 1 cup cooked quinoa or brown rice - 1 can black beans, rinsed and drained The base of your bowl is just as important. You can use quinoa or brown rice. Both are healthy and tasty. They provide a good source of carbs and protein. Black beans add even more protein and fiber. Rinsing the beans helps reduce sodium and keeps them fresh. - 1 avocado, sliced - ½ cup salsa - Fresh cilantro, chopped for garnish - Lime wedges for serving Toppings are where you can get creative. Avocado adds creaminess and healthy fats. Salsa brings spice and freshness. Cilantro adds a burst of flavor. Squeeze lime juice on top for a zesty finish. Each topping enhances the dish and makes it more enjoyable. {{ingredient_image_1}} Start by mixing the sliced flank steak with olive oil and spices. Use a bowl for easy mixing. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, salt, and pepper to taste. Toss the steak until it is well coated. Let it marinate for at least 15 minutes. This step helps the steak soak up all the flavors. If you have more time, marinate for an hour for better taste. Heat a large skillet over medium-high heat. Once hot, add the marinated steak slices. Cook for about 3-4 minutes. Look for a nice brown color on the steak. Avoid overcrowding the pan; this helps it sear better. Remove the steak from the skillet and set it aside. Letting it rest keeps the juices inside, making it tender. In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 minutes. Stir occasionally until they are tender and lightly caramelized. This adds sweetness to the dish. If you want more flavor, add a pinch of salt or a splash of lime juice while cooking. Now it's time to build your bowls! Start with a scoop of cooked quinoa or brown rice at the bottom. Layer the sautéed vegetables next, followed by the cooked steak. Add a portion of black beans on top. Then, place sliced avocado and a generous spoonful of salsa. For the finishing touch, sprinkle with freshly chopped cilantro. Serve with lime wedges for an extra zing. This makes not just a tasty meal, but a beautiful one too. You can swap flank steak for chicken or shrimp. Both options work well. For a plant-based meal, try tofu or tempeh. Instead of quinoa or brown rice, use cauliflower rice for a low-carb dish. You can also use lentils for more protein. If you can't find bell peppers, zucchini slices are a great choice. Feel free to switch toppings, too! Try Greek yogurt instead of sour cream or add corn for sweet crunch. Grilling adds a nice smoky flavor to your steak. If you grill, marinate the steak for the best taste. Cook on medium-high heat for 3-4 minutes per side. If you use the stovetop, heat oil in a skillet. Sear the steak quickly to keep it juicy. Don't crowd the pan; work in batches if needed. For veggies, sauté until they are tender and slightly caramelized. This gives them a sweet taste. Add more spices for extra kick! Try cayenne for heat or garlic powder for depth. A splash of lime juice brightens the dish. For sauces, use a tangy chipotle sauce or a spicy salsa. Fresh herbs also boost flavor. Add fresh oregano or thyme to the veggies. A sprinkle of cheese can add creaminess. Don't be afraid to mix and match spices to find your perfect blend! Pro Tips Marinate for Maximum Flavor: Allow the flank steak to marinate for at least 30 minutes, or even up to overnight, to enhance the flavors and tenderness. Use Fresh Vegetables: Choose fresh, vibrant bell peppers and onions for better texture and flavor. Roasting them slightly can also enhance their sweetness. Cook Quinoa Perfectly: Rinse quinoa before cooking to remove bitterness. For added flavor, cook it in vegetable or chicken broth instead of water. Garnish Creatively: Experiment with toppings like crumbled feta or diced tomatoes for a twist. Fresh lime juice adds brightness and balances the dish. {{image_2}} You can switch up the protein in your fajita bowl. Chicken works great! Just use the same spices for marinating. Shrimp is also a tasty choice. Cook it for just a few minutes until pink. Want a plant-based option? Try tofu. Press it to remove water, then cube it and marinate. Each of these options keeps your meal high in protein while adding new flavors. Making this bowl meat-free is easy. Replace steak with grilled veggies. Use portobello mushrooms for a hearty texture. For a vegan twist, add chickpeas instead of black beans. They add protein and fiber. You can also use avocado as a rich topping. This way, you keep it tasty and filling without meat. The base of your bowl can change easily. While quinoa or brown rice are great, you can use cauliflower rice for fewer carbs. It cooks quickly and soaks up flavors well. Farro is another option. It has a chewy texture and adds a nice nutty taste. Each base lets you mix things up while keeping it healthy. To keep your leftovers fresh, cool them quickly. Place them in an airtight container. Refrigerate the fajita bowl within two hours of cooking. The dish will stay good for up to three days. Make sure to separate the ingredients if possible. This helps keep everything fresh and tasty. For long-term storage, you can freeze the fajita bowl. Pack it in a freezer-safe container. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat in the microwave or on the stove until hot. Stir well to heat evenly. Most of the ingredients in your fajita bowl have a good shelf life. Flank steak stays fresh in the fridge for three to five days. Cooked quinoa or brown rice can last for about a week. Black beans in a can last for years if unopened. Once opened, they stay good in the fridge for about three to four days. Always check for any signs of spoilage before using. You can serve many tasty sides with a steak fajita bowl. Here are some ideas: - Corn tortillas: Warm them up for a nice touch. - Guacamole: It adds creaminess and flavor. - Sour cream: This can balance the spice. - Fresh lime wedges: A squeeze of lime brightens the dish. - Chips and salsa: A crunchy side that is always a hit. These sides add more flavor and texture to your meal! Yes, you can make parts of this recipe ahead of time. Here are some tips: - Marinate the steak: You can marinate the flank steak the night before. This adds flavor. - Cook the quinoa or rice: Make this a day ahead for quick assembly later. - Chop veggies: Slice bell peppers and onions in advance. Store them in the fridge. Prepare the bowls when you are ready to eat. This saves time and keeps everything fresh! To get tender steak, choose the right cut and prepare it well. Here’s how: - Select flank steak: This cut is lean but tender when cooked right. - Marinate well: Use acidic ingredients like lime juice. This helps break down tough fibers. - Cook quickly: Sear the steak over high heat for just a few minutes. This keeps it juicy. - Slice against the grain: Cut the steak across the fibers. This makes each piece easier to chew. With these tips, you can enjoy a tender steak in your fajita bowl! This article covered making tasty steak fajita bowls. We explored main ingredients, from flank steak to quinoa. You learned step-by-step instructions for marinating, cooking, and assembling. We shared tips for cooking and flavor enhancements. Variations included protein choices and grain alternatives. Lastly, we discussed how to store your dishes. Cooking at home can be fun and easy. Experiment with these ideas to make a meal you love. Enjoy your cooking journey!

High Protein Steak Fajita Bowl

A nutritious and flavorful bowl featuring marinated flank steak, sautéed vegetables, and wholesome grains.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 piece bell pepper (red or green), sliced
  • 1 piece onion, sliced
  • 1 cup cooked quinoa or brown rice
  • 1 can black beans, rinsed and drained
  • 1 piece avocado, sliced
  • 0.5 cup salsa
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a bowl, combine the sliced flank steak with olive oil, chili powder, cumin, paprika, salt, and pepper. Toss until well coated and let marinate for at least 15 minutes.
  • Heat a large skillet over medium-high heat. Add the marinated steak slices and cook for about 3-4 minutes, searing until browned. Remove the steak from the skillet and set aside.
  • In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 minutes or until they are tender and slightly caramelized.
  • While the vegetables are cooking, prepare bowls by placing a scoop of cooked quinoa or brown rice at the bottom of each bowl.
  • Layer the sautéed vegetables and cooked steak over the quinoa or rice.
  • Add a portion of black beans on top, followed by sliced avocado and a generous spoonful of salsa.
  • Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra zing.

Notes

Serve the bowls with a lime wedge on the side and arrange the ingredients artfully for a colorful display.
Keyword bowl, fajita, healthy, high protein, steak