Description
Delicious and easy-to-make grilled steak fajita bowls perfect for meal prep.
Ingredients
Scale
- 1 lb flank steak
- 2 bell peppers (sliced)
- 1 onion (sliced)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked rice or quinoa
- 1 avocado (sliced)
- Fresh cilantro (for garnish)
Instructions
- Marinate the flank steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the steak for about 5-7 minutes on each side or until desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- In a skillet, sauté the sliced bell peppers and onion until tender.
- Assemble the bowls by placing cooked rice or quinoa at the bottom, followed by grilled steak, sautéed vegetables, and avocado slices.
- Garnish with fresh cilantro and serve.
Notes
- For extra flavor, add lime juice to the marinade.
- These bowls can be stored in the refrigerator for up to 4 days.
- Feel free to customize with your favorite toppings like salsa or cheese.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg