Steak Fajita Bowls (Edit recipe)

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These Steak Fajita Bowls with Palmini Rice are a low-carb, high-protein meal packed with vibrant flavors from juicy steak, sautéed peppers, and onions, all served over a light and satisfying Palmini rice base. Perfect for a quick and healthy weeknight dinner!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	476
Fat:	31 g
Carbohydrates:	3 g
Protein:	41 g
Cholesterol:	130 g
Sodium:	334 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

1 lb Skirt Steak - Bachman Family Farms, Bachman Family Farms
1 Tbsp Olive Oil
2 whole Red Bell Pepper, any color
1 whole Onion, thinly sliced
3 cloves Garlic, minced
1 tsp Chili Powder
1 tsp Ground Cumin
.5 tsp Paprika
1 tsp dried Cilantro
1 pinch Salt and Pepper
1 whole Hearts of Palm Rice, drained and rinsed (palmini)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a large skillet over medium-high heat.
Season the steak with chili powder, cumin, paprika, oregano, salt, and pepper.
Add the steak to the skillet and cook for 4-5 minutes, until browned and cooked to your liking. Remove from the skillet and set aside.
In the same skillet, add the sliced bell pepper, onion, and garlic. Sauté for 4-5 minutes until softened and slightly caramelized. Add salt and pepper to taste.
Drain and rinse the Palmini rice well. Heat it in a separate pan over medium heat for 3-4 minutes until warmed through.
Divide the Palmini rice into bowls. Top with cooked steak, sautéed peppers, and onions.