Steak Fajita Power Bowls (Printable)
Bright Tex-Mex bowl of marinated steak, sauteed peppers, black beans, rice, avocado and cilantro.
# What You Need:
→ Steak and 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 (use 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 - 1.25 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How-To Steps:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add steak slices, toss well to coat, and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté red, yellow, and green bell peppers with red onion for 5 to 7 minutes until slightly softened and vibrant. Remove vegetables and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side until richly browned and cooked to desired doneness. Let steak rest for several minutes before slicing, if needed.
04 - Gently warm black beans and brown rice or quinoa, as preferred, before assembling the bowls.
05 - Evenly divide rice or quinoa and black beans among four serving bowls. Arrange steak, sautéed vegetables, avocado slices, cherry tomatoes, and shredded cheese on top.
06 - Top each bowl with a dollop of Greek yogurt or sour cream if desired, sprinkle with chopped cilantro, and add lime wedges. Adjust seasoning with additional salt and pepper as preferred.
# Expert Tips:
01 -
- You can prep everything in advance so chaotic weeknights feel easy and organized.
- The mix-and-match toppings keep it exciting every single time and never boring.
02 -
- If you overcrowd the skillet with steak, it’ll steam instead of sear—work in batches for that irresistible char.
- Marinating for at least 30 minutes (or overnight) transforms the flavor and texture; don’t rush it if you can avoid it.
03 -
- Resting the steak before slicing keeps all the juices where you want them—in each bite, not the cutting board.
- A quick broil at the end makes the cheese bubbly for extra indulgence.