Name: Grilled Steak Fajita Bowl with Roasted Peppers and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Flank Steak; 1 cup Red Bell Pepper, sliced; 0.5 cup Red Onion, sliced; 1 cup Cremini Mushrooms, sliced; 1 tablespoon Avocado Oil; 0.25 cup Black Beans, rinsed; 0.5 cup Cauliflower Rice; 0.25 medium Avocado

Grilled Steak Fajita Bowl with Roasted Peppers and Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak Fajita Bowl with Roasted Peppers and Onions

Sizzling flank steak grilled with colorful bell peppers, onions, and earthy mushrooms, served over a fiber-rich cauliflower rice base with a squeeze of zesty lime.

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NUTRITION

Protein

61.0g

Fat

38.6g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Flank Steak

1 cup Red Bell Pepper, sliced

0.5 cup Red Onion, sliced

1 cup Cremini Mushrooms, sliced

1 tablespoon Avocado Oil

0.25 cup Black Beans, rinsed

0.5 cup Cauliflower Rice

0.25 medium Avocado

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PREPARATION

1
Season the flank steak with chili powder, cumin, garlic powder, and a pinch of sea salt.
2
Heat half of the avocado oil in a large cast-iron skillet or grill pan over medium-high heat.
3
Sear the steak for 4-5 minutes per side until it reaches your desired level of doneness, then set aside to rest.
4
In the same pan, add the remaining oil along with the sliced peppers, onions, and mushrooms.
5
Sauté the vegetables for 6-8 minutes until they are tender and slightly charred.
6
Briefly steam or sauté the cauliflower rice and warm the black beans in a separate small pan.
7
Slice the rested steak against the grain into thin strips.
8
Build your bowl by layering the cauliflower rice and beans at the bottom, followed by the roasted vegetables and sliced steak.
9
Top with fresh avocado slices and a squeeze of lime juice before serving.