Steak Fajita Bowl
Steak Fajita Bowl layers smoky flank steak, tender peppers, onions, brown rice, black beans, corn, and a cool lime yogurt sauce. It is a practical meal prep dinner when you want beef fajita flavor in a sturdy bowl format.
Equipment
- Large skillet
- Cutting Board
- Sharp knife
- Mixing bowl
- Small sauce bowl
- Meal prep containers
Ingredients
- 8 ounces flank steak thinly sliced against the grain
- 1 tablespoon olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 medium bell pepper sliced
- 1 medium onion sliced
- 1/2 cup cooked brown rice
- 1/4 cup black beans drained and rinsed
- 1/4 cup corn kernels
- 1 tablespoon fresh cilantro chopped
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
Instructions
- Stir chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and onion powder together in a bowl.
- Toss the sliced flank steak with half the olive oil and the seasoning blend until evenly coated.
- Heat a large skillet over medium-high heat and sear the steak for 2 to 3 minutes per side until browned.
- Move the steak to a plate and let it rest while you cook the vegetables.
- Add the remaining olive oil, bell pepper, and onion to the skillet and cook until tender and lightly browned.
- Stir Greek yogurt and lime juice together in a small bowl until smooth.
- Divide rice, black beans, corn, steak, peppers, and onions between bowls or meal prep containers.
- Drizzle with lime yogurt sauce and finish with chopped cilantro before serving.
Notes
Storage: Store the steak, vegetables, rice, beans, and corn in airtight containers for 3 to 4 days.
Reheating: Reheat the warm bowl components in the microwave in 45-second bursts or in a skillet with a splash of water.
Freezing: Freeze the cooked steak and vegetables for up to 2 months, but make the yogurt sauce fresh after thawing.
Best Tips: Slice flank steak thinly against the grain and avoid crowding the skillet so the beef browns instead of steaming.
Meal Prep: Keep the lime yogurt sauce separate until serving so the rice and steak stay fresh.
Variations: Use cauliflower rice, quinoa, pinto beans, extra peppers, or a little shredded cheese to adjust the bowl.