The busy fall season is finally here. You need a meal that keeps you energized. This high protein steak fajita bowl is the perfect solution. It is fresh, colorful, and incredibly satisfying.
Forget boring lunches that leave you hungry. This bowl delivers bold flavors and lean protein. It is designed for your busy life. You can feel good about every single bite.
Why You’ll Love This Recipe
This recipe is a total game changer for your healthy reset. It combines tender steak with nutrient-dense quinoa. The fiber from black beans keeps you full. It is a complete, balanced meal in one bowl.
You will save so much time during the week. One cooking session provides four delicious meals. It is very budget-friendly compared to takeout. Plus, you control all the fresh ingredients.
The flavors are bright and truly authentic. Searing the vegetables creates a lovely charred taste. The homemade spice blend adds the perfect kick. Your whole family will ask for seconds.
Simple Method
Making this bowl is very straightforward and fast. You only need one large skillet for the cooking. The prep is minimal and beginner-friendly. You will be done in just 35 minutes.
The secret is a very hot pan. This ensures the steak stays juicy and tender. It also gives the peppers that restaurant-style char. You can master this dish on your first try.
Ingredients You’ll Need
These ingredients are mostly simple pantry staples. Use fresh produce for the best results.
- 1.5 lbs flank steak, sliced into thin strips
- 2 tbsp olive oil, divided
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 cups cooked quinoa
- 15 oz black beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 1 lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
- Coat steak strips thoroughly with half of the spice mixture.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
- Sear the steak strips for 3 minutes until browned and cooked to desired doneness; remove from pan.
- Add the remaining oil to the skillet and sauté peppers and onions for 6 minutes until tender and slightly charred.
- Stir the remaining spice mixture into the vegetables.
- Divide the cooked quinoa and black beans evenly among four meal prep containers.
- Top each bowl with equal portions of the seared steak and fajita vegetables.
- Garnish with fresh cilantro and serve with lime wedges.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner. Squeeze fresh lime juice over the steak right before eating. This brightens the heavy spices perfectly. It makes the flavors really pop.
You can add a dollop of Greek yogurt. It tastes just like sour cream but adds protein. Pair it with a few slices of avocado. This adds a lovely creamy texture to the dish.
Storage & Reheating
These bowls are perfect for your weekly meal prep routine. Store them in airtight containers in the fridge. They will stay fresh for up to four days. The flavors actually improve over time.
To reheat, use the microwave for two minutes. You can also toss everything in a skillet. This helps keep the steak from getting rubbery. Add a splash of water to keep it moist.
Tips for Best Results
- Always slice your steak against the grain.
- Do not skip the fresh lime wedges.
- Use a cast-iron skillet for the best char.
- Don’t crowd the pan while searing the steak.
- Cook your quinoa in broth for extra flavor.
- Prep the vegetables the night before to save time.
- Add a pinch of red pepper flakes for heat.
- Make sure the steak is at room temperature before cooking.
Ways to Switch It Up
- Swap the quinoa for cauliflower rice for low carb.
- Try chicken breast instead of flank steak.
- Add roasted corn for a sweet summer twist.
- Use pinto beans instead of black beans.
- Top with pickled jalapeños for extra tang.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak work very well. Just ensure you slice them very thinly. This keeps the meat tender and quick-cooking.
Is this recipe gluten-free?
Yes, this bowl is naturally gluten-free. Quinoa is a great seed-based option. Always check your spice labels to be sure.
How do I prevent dry steak?
Do not overcook the steak in the skillet. Three minutes is usually enough for thin strips. It will continue to cook slightly while resting.
I hope this meal prep bowl makes your busy week much easier. It is the perfect way to stay on track with your goals. Enjoy every bite of this fresh and filling meal!
— Katie Wood
Ingredients
- 1.5 lbs flank steak, sliced into thin strips
- 2 tbsp olive oil, divided
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 cups cooked quinoa
- 15 oz black beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 1 lime , cut into wedges
- 0.25 cup fresh cilantro, chopped
Instructions
- In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
- Coat steak strips thoroughly with half of the spice mixture.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
- Sear the steak strips for 3 minutes until browned and cooked to desired doneness; remove from pan.
- Add the remaining oil to the skillet and sauté peppers and onions for 6 minutes until tender and slightly charred.
- Stir the remaining spice mixture into the vegetables.
- Divide the cooked quinoa and black beans evenly among four meal prep containers.
- Top each bowl with equal portions of the seared steak and fajita vegetables.
- Garnish with fresh cilantro and serve with lime wedges.
