High Protein Low Carb Steak Fajita Bowl Recipe (Print Version)
Flavorful steak fajita bowl packed with protein and low in carbs. Enjoy tender steak, vibrant peppers, and onions for a delicious, healthy meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Sizzling Steak & Fajita Fixings
01 -
1 1/2 lbs flank steak or skirt steak
02 -
2 tbsp olive oil, divided
03 -
2 large bell peppers (e.g., 1 red, 1 yellow), thinly sliced
04 -
1 large yellow onion, thinly sliced
05 -
1 lime, halved
→ Zesty Fajita Spice Blend
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
1 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
1/2 tsp dried oregano
12 -
1/4 tsp cayenne pepper (optional, for heat)
13 -
1 tsp sea salt
14 -
1/2 tsp black pepper
→ Fresh & Creamy Toppings
15 -
1 large avocado, diced
16 -
1/4 cup fresh cilantro, chopped
17 -
1/2 cup full-fat sour cream
18 -
1/2 cup low-carb salsa (e.g., pico de gallo style)
# Instructions:
01 -
Combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp sea salt, 1/2 tsp black pepper, and optional 1/4 tsp cayenne pepper in a small bowl. This Zesty Fajita Spice Blend is key for your High Protein Steak Fajita Bowl.
02 -
Pat dry 1.5 lbs flank steak or skirt steak. Rub both sides generously with the prepared Zesty Fajita Spice Blend. Let the steak sit at room temperature for 10-15 minutes while you prepare the vegetables, allowing the flavors to meld for your delicious High Protein Steak Fajita Bowl.
03 -
Thinly slice 2 large bell peppers and 1 large yellow onion. Dice 1 large avocado and chop 1/4 cup fresh cilantro. Halve 1 lime. Prepare 1/2 cup full-fat sour cream and 1/2 cup low-carb salsa for easy assembly later.
04 -
Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced 2 large bell peppers and 1 large yellow onion. Sauté for 5-7 minutes until tender-crisp and slightly charred. Remove from skillet and set aside.
05 -
Add the remaining 1 tbsp olive oil to the same skillet and increase heat to high. Sear the seasoned 1.5 lbs flank steak or skirt steak for 3-5 minutes per side for medium-rare, or to your desired doneness. This quick sear is crucial for a tender High Protein Steak Fajita Bowl.
06 -
Transfer the cooked steak to a cutting board. Let it rest for 5 minutes before thinly slicing against the grain. Resting ensures juicy, tender slices for your High Protein Steak Fajita Bowl: Low Carb & Delicious. Squeeze half of the 1 lime over the sliced steak.
07 -
Divide the cooked fajita vegetables among 4 bowls. Top with the sliced steak. Garnish each bowl with diced 1 large avocado, chopped 1/4 cup fresh cilantro, a dollop of 1/2 cup full-fat sour cream, and a spoonful of 1/2 cup low-carb salsa. Serve immediately.
# Notes:
01 -
For different protein, chicken breast or shrimp can be substituted for the steak, adjusting cooking times accordingly.
02 -
Cooked steak and vegetables can be stored separately in airtight containers for up to 3-4 days. Assemble bowls fresh for best texture.
03 -
Adjust the 1/4 tsp cayenne pepper to your preference for more or less heat. A pinch of red pepper flakes can also be added to the veggies.
04 -
Serve these bowls as is for a low-carb meal, or with cauliflower rice or lettuce wraps for extra bulk.
# Tools You'll Need:
01 -
Large cast-iron skillet
02 -
Cutting board
03 -
Sharp knife
04 -
Mixing bowls
05 -
Tongs
06 -
Measuring spoons and cups
# Nutrition Facts (Per Serving):
Calories: 632 kcal
Total Fat: 37 g
Total Carbohydrate: 18 g
Protein: 54 g