Hearty Steak Fajita Bowl: High Protein, Low Carb Meal (Print Version)

Craving a vibrant Steak Fajita Bowl? This high protein, low carb recipe is packed with flavor and easy to make for a satisfying, healthy meal any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: High Protein, Low Carb, Gluten-Free (verify ingredients)

# Ingredients:

→ Star Players for Your Steak Fajita Bowl

01 - Sirloin Steak (1.5 lbs)
02 - Bell Peppers (3, mixed colors)
03 - Red Onion (1 large)
04 - Olive Oil (2 tbsp)

→ Flavor Power-Ups

05 - Lime Juice (2 tbsp, freshly squeezed)
06 - Chili Powder (1 tbsp)
07 - Cumin (1 tsp)
08 - Smoked Paprika (1 tsp)
09 - Garlic Powder (1 tsp)
10 - Onion Powder (1 tsp)
11 - Salt (1 tsp, or to taste)
12 - Black Pepper (0.5 tsp, or to taste)

→ Fresh Toppings & Finishing Touches

13 - Avocado (1 large, diced)
14 - Cilantro (0.25 cup, fresh, chopped)
15 - Greek Yogurt (0.5 cup, plain, full-fat)

# Instructions:

01 - First things first, let's get that steak ready. Slice your sirloin against the grain into thin strips, about ¼-inch thick. This is where you avoid chewy steak, trust me! Then, slice your bell peppers and red onion into similar-sized strips. I usually do this while sipping my morning coffee – pre-prepping makes dinner so much less frantic. Honestly, chopping everything neatly makes the cooking process feel like a breeze, and it’s kinda satisfying to see all those vibrant colors lined up.
02 - In a medium bowl, toss the steak strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, half of the salt, and half of the black pepper. Get in there with your hands and really rub those spices into the meat! You want every piece coated. This is where the magic happens, infusing that deep, smoky flavor. I once rushed this, and the steak just tasted... bland. Don't make my mistake; let those spices cling!
03 - Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once it’s shimmering, add the seasoned steak in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! You might need to do this in two batches. Cook for 2-3 minutes per side until beautifully browned and just cooked through. I love the sizzle and smell at this stage; it fills the whole kitchen with promise. Transfer the cooked steak to a plate and set aside, letting those juices redistribute.
04 - Using the same skillet (don't clean it, those browned bits add flavor!), add the sliced bell peppers and red onion. Sauté for 5-7 minutes, stirring occasionally, until they’re tender-crisp and slightly charred. You want them softened but still with a bit of bite. This is where I often get distracted by the amazing smell and almost burn a few pieces, oops! A little char is good, but full-on black? Not so much. Season with the remaining salt and pepper.
05 - Return the cooked steak to the skillet with the sautéed vegetables. Drizzle in the fresh lime juice. Give it a good toss to combine everything, making sure the lime juice coats the steak and veggies. The aroma of the fresh lime hitting the hot pan is just incredible, bright and zesty! It brings all those smoky, savory flavors together in a fantastic way. This is the moment your <span class="keyphrase">Steak Fajita Bowl High Protein Low Carb</span> really comes alive.
06 - Divide the steak and veggie mixture among your serving bowls. Top generously with diced avocado, a sprinkle of fresh cilantro, and a dollop of creamy Greek yogurt. Sometimes I add a squeeze of extra lime too, because why not? The vibrant colors and fresh toppings make this dish so inviting. Take a moment to admire your handiwork – you’ve created a beautiful, satisfying, and nourishing <span class="keyphrase">Steak Fajita Bowl High Protein Low Carb</span> meal. Enjoy every flavorful bite!

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