Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans and rice topped with avocado, cilantro and lime for a hearty Tex-Mex bowl.
# What You'll Need:
→ Steak & Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
05 - 2 garlic cloves, minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
→ Base & Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1 1/4 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar cheese or Mexican blend
21 - 4 tablespoons fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices, thoroughly coat, and marinate for a minimum of 15 minutes or up to 2 hours under refrigeration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and red onion, cooking for 5 to 7 minutes until just softened. Remove vegetables from skillet and reserve.
03 - Increase skillet heat to high. Add marinated steak slices and sear for 2 to 3 minutes per side until desired doneness is reached. Transfer from skillet and allow steak to rest briefly.
04 - Gently warm black beans and cooked brown rice or quinoa separately until heated through.
05 - Divide warm rice or quinoa and black beans among four serving bowls. Top each with sautéed peppers, onions, seared steak slices, sliced avocado, cherry tomato halves, and shredded cheese.
06 - Garnish bowls with a spoonful of Greek yogurt or sour cream, chopped cilantro, and lime wedges. Season with additional salt and pepper to taste and serve immediately.
# Expert Suggestions:
01 -
- Everything builds in one bowl so cleanup feels almost as good as the bold flavors.
- The marinated steak and rainbow veggies are hearty enough to satisfy anyone.
02 -
- If you crowd the skillet, the steak will steam instead of sear – always cook in batches if needed.
- Marinating for at least 30 minutes makes the steak noticeably more tender and flavorful.
03 -
- Rest your steak before slicing to keep the juices where they belong.
- Toss avocado in lime juice to prevent browning if prepping ahead.