Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans, rice, avocado and cheese for a vibrant Tex-Mex bowl in 40 minutes.
# What you need:
→ Steak Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
05 - 2 cloves garlic, 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 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 and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.3 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2.1 ounces shredded cheddar or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# Directions:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices, toss to evenly coat, and marinate for at least 15 minutes or up to 2 hours under refrigeration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté bell peppers and red onion for 5 to 7 minutes until crisp-tender. Remove vegetables and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side to preferred doneness. Remove from heat and allow to rest for several minutes.
04 - Gently heat black beans and cooked brown rice or quinoa as needed for serving.
05 - Evenly divide rice or quinoa and black beans among four serving bowls. Layer with steak, sautéed peppers and onions, avocado slices, cherry tomato halves, and shredded cheese.
06 - Garnish each bowl with Greek yogurt or sour cream, a sprinkle of cilantro, and lime wedges. Season with additional salt and pepper to taste.
# Expert Tips:
01 -
- This bowl is secretly a clever way to pack color, flavor, and protein into a weeknight without feeling fussy.
- Mix-and-match toppings mean each bite can be a little different—that's half the fun for me.
02 -
- If you overcrowd the pan with steak, it’ll steam—not sear—so work in batches for the best flavor and texture.
- Letting the steak rest a few minutes after cooking really does keep each slice juicy.
03 -
- If you use a grill pan, get it truly hot before adding the steak for that smoky char.
- A quick squeeze of fresh lime over the whole bowl right before serving pops every flavor.