Description
A vibrant, nutrient-dense meal perfect for busy weeknights. This deconstructed fajita bowl swaps heavy tortillas for a base of fluffy rice and crisp greens topped with tender, citrus-marinated flank steak and sautéed vegetables. It delivers authentic Tex-Mex flavors without the grease of restaurant takeout, providing a perfectly balanced macro meal that is as satisfying as it is healthy.
Ingredients
1 pound flank steak
1/4 cup olive oil
1 fresh lime, juiced
4 cloves garlic, minced
1 teaspoon salt
1 pinch black pepper
3 bell peppers, thinly sliced
1/2 red onion, thinly sliced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
2 cups cooked brown rice
2 cups shredded romaine lettuce
Optional: Fresh cilantro and guacamole for garnish
Instructions
Whisk together olive oil, lime juice, minced garlic, salt, pepper, chili powder, paprika, and cumin in a bowl.
Place the flank steak in a dish and pour the marinade over it, letting it sit for at least 15 minutes.
Heat a skillet over medium-high heat with a splash of olive oil.
Sear the steak for 4-5 minutes per side until your desired level of doneness, then remove and slice against the grain.
In the same skillet, add the sliced bell peppers and onions, sautéing until tender-crisp.
Divide the cooked brown rice and shredded lettuce into bowls.
Top with the sliced steak and sautéed vegetables.
Garnish with fresh cilantro and guacamole if desired.
Notes
Ensure you slice the steak against the grain to maintain tenderness. For meal prep, store the protein and veggies in separate containers from the greens to keep everything fresh. Double the vegetable portion if you prefer extra volume.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 85mg