Description
Learn how to make delicious High Protein Low Carb Steak Fajita Bowl Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 tablespoon lime juice (freshly squeezed preferred)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 ripe avocado
- 1/4 cup plain Greek yogurt (or sour cream for a richer option)
- 1 clove garlic, minced
- 1 tablespoon fresh cilantro, chopped (plus extra for garnish)
- Optional toppings: sliced jalapeños, shredded cheese, lime wedges
If you don’t have flank steak on hand, sirloin or even skirt steak are great substitutes. For the avocado crema, if you’re dairy-free, swapping Greek yogurt for a dollop of coconut cream works surprisingly well. The key is balancing creamy, tangy, and fresh to complement the smoky, spiced steak.
Instructions
- Start by preparing the steak marinade. In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remember when I oversalted that chili as a kid? This step taught me early on the importance of seasoning carefully—so taste as you go!
- Place the sliced steak in the marinade and toss to coat evenly. Let it sit for at least 20 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor. I usually prep this in the morning for dinner later; it’s a great make-ahead step that frees up evening time.
- While the steak marinates, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, cooking until softened and slightly charred, about 6-8 minutes. Stir occasionally to avoid burning. When Maya and I cook together, she loves handling the veggies while I focus on the steak—it turns cooking into a fun team effort.
- Remove the veggies from the skillet and set aside. In the same skillet, add the marinated steak in a single layer, cooking for about 2-3 minutes per side until browned and cooked through but still tender. Avoid overcrowding the pan to ensure a good sear.
- While the steak finishes cooking, prepare the avocado crema by combining the avocado, Greek yogurt, minced garlic, cilantro, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. This sauce is one of my favorite parts—it balances the smoky steak with a refreshing, cool finish.
- To assemble your bowls, layer the cooked peppers and onions first, then top with the sliced steak. Drizzle generously with avocado crema and garnish with extra cilantro, jalapeño slices, and lime wedges if you like a bit of brightness and heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: High Protein Low Carb Steak Fajita Bowl Recipe, recipe, cooking, food
