Steak Fajita Bowls

Name: Steak Fajita Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound flank steak (thinly sliced against the grain); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 yellow onion (thinly sliced); 2 cup brown rice (cooked); 0.25 cup fresh cilantro (chopped)

Quick-cooking lean flank steak is seasoned and seared with colorful bell peppers and onions, served over fluffy brown rice for a complete and zesty fajita experience in a convenient bowl format.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $6.91/serving

Dietary

High-Protein
Nut-Free
Dairy-Free
Gluten-Free
Soy-Free
Low-Sugar
Low-Saturated-Fat
Low-Calorie
Low-Sodium

Ingredients

1 tablespoon olive oil
1.5 pound flank steak (thinly sliced against the grain)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 yellow onion (thinly sliced)
2 cup brown rice (cooked)
0.25 cup fresh cilantro (chopped)

Instructions

In a medium bowl, toss 1 1/2 pounds thinly sliced flank steak with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side, until seared and cooked to your desired doneness. Remove steak from skillet and set aside.
Add 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 1 thinly sliced yellow onion to the same skillet. Cook, stirring frequently, until vegetables are tender-crisp, about 5-7 minutes. If desired, add a splash of water or vegetable broth to deglaze the pan.
Divide 2 cups cooked brown rice among four bowls. Top with the seared steak and sautéed vegetables. Garnish with 1/4 cup chopped fresh cilantro, if desired, and serve immediately.

Notes

For faster preparation, slice the steak and vegetables ahead of time. This dish is excellent for meal prep; simply store components separately and combine when ready to eat.

Nutrition (per serving)

Calories: 447
Protein: 41.8 g
Carbohydrates: 34.1 g
Fat: 16.3 g
Fiber: 2.9 g
Sodium: 423 mg
Saturated Fat: 4.5 g
Sugar: 4 g
Cholesterol: 114 mg