Tender Steak Fajita Bowl: High-Protein Low-Carb Dinner (Print Version)

High-Protein Low-Carb Steak Fajita Bowl delivers tender steak, smoky peppers, and vibrant flavors. A satisfying, easy weeknight meal.

# 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: Low-Carb, High-Protein, Gluten-Free

# Ingredients:

→ Main Stars

01 - 1 lb skirt steak, trimmed and sliced against the grain
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1/2 red onion, sliced

→ Fajita Flavor Boosters

06 - 2 tbsp olive oil, divided
07 - 2 tbsp fresh lime juice
08 - 1 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste

→ Fresh Toppings & Finishes

15 - 1 large avocado, sliced or diced
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup full-fat sour cream

→ Optional Bowl Add-ins

18 - Riced cauliflower (for serving)
19 - Sliced jalapeño for heat
20 - Salsa or hot sauce

# Instructions:

01 - Alright, let's get that steak ready! Grab your skirt steak and trim off any tough bits; honestly, it makes a world of difference. Slice it against the grain into thin strips, about a quarter-inch thick. This is crucial for tender bites. Toss the strips into a bowl with a good splash of olive oil, fresh lime juice, chili powder, cumin, smoked paprika, garlic and onion powder, salt, and pepper. Mix it all up with your hands – don't be shy! Let it sit for at least 15 minutes. I once rushed this, and the flavors weren't as deep, so don't skip it!
02 - While your steak is marinating, get those beautiful bell peppers and red onion sliced. You want them in strips about the same thickness as your steak, so they cook evenly. I always love how colorful the cutting board looks at this stage – a real feast for the eyes! This is where I sometimes get a little too enthusiastic with my knife, but hey, rustic cuts are charming, right? Keep them separate from the steak for now. It really helps manage the cooking times for each component.
03 - Heat a large skillet, preferably cast iron, over medium-high heat until it's really smoking – we want a good sear! Add a little more olive oil. Working in batches if needed, add the steak strips in a single layer. Don't overcrowd the pan, or you'll steam the meat instead of searing it. Cook for just 1-2 minutes per side for medium-rare. I always try to get that beautiful crust; it smells amazing when it hits the hot pan! Remove the steak to a plate and let it rest. This step is key for juicy steak!
04 - In the same skillet (don't clean it, those bits of flavor are gold!), add a bit more olive oil if needed. Toss in your sliced bell peppers and red onion. Sauté for about 5-7 minutes, stirring occasionally, until they’re tender-crisp and slightly charred. I love that smoky smell that fills the kitchen at this point! You want them cooked but still with a little bite – no mushy veggies here, please. Season them with a pinch more salt and pepper, maybe a tiny bit more cumin if you're feeling it.
05 - Once the veggies are done, add the rested steak back into the skillet with the vegetables. Give it a good toss to combine everything, making sure all those delicious flavors meld together. If it looks a little dry, a tiny splash of broth or water can help, but usually, the steak juices are enough. This is where I taste and adjust; sometimes it needs a bit more lime, sometimes more chili powder. It's your kitchen, your rules!
06 - Now for the best part – assembling your bowl! Spoon the sizzling steak and veggies into individual serving bowls. Top generously with sliced avocado, a sprinkle of fresh cilantro, and a dollop of sour cream. If you like heat, a few slices of fresh jalapeño are a must. The colors are just gorgeous, and the aroma? Oh my goodness! This is what dinner dreams are made of, honestly. Enjoy every flavorful, satisfying bite!

# Notes:

01 - Always pat your steak dry before searing; it’s the secret to that beautiful crust, I learned that the hard way.
02 - Leftover fajita components are fantastic for breakfast scrambles or quick salads.
03 - No skirt steak? Flank steak works, but slice it extra thin against the grain.
04 - A squeeze of fresh lime at the very end brightens everything up and makes it pop.

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - tongs

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 12g
Protein: 38g

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