Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans and rice topped with avocado, cheese and cilantro for a 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 lime juice
04 - 2 tablespoons soy sauce (use gluten-free if needed)
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 & Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.25 cups (drained) canned black beans, rinsed
18 - 1 avocado, sliced
19 - 2/3 cup 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
# Steps:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add steak slices and toss to coat thoroughly. Marinate for at least 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 the red onion for 5 to 7 minutes until just tender. Remove vegetables from the skillet and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side until cooked to preferred doneness. Remove from heat and let rest for several minutes.
04 - Gently heat the black beans and cooked rice or quinoa until warmed through.
05 - Divide rice or quinoa and black beans evenly among serving bowls. Arrange cooked steak and sautéed peppers and onions on top, then add avocado slices, cherry tomatoes, and shredded cheese.
06 - Add a spoonful of Greek yogurt or sour cream, a sprinkle of chopped cilantro, and lime wedges. Season with additional salt and pepper to taste before serving.
# Expert Tips:
01 -
- The marinade transforms even basic steak into something you’ll crave (don’t skip the lime—it’s the magic spark).
- It’s endlessly customizable, so everyone at your table gets their own dream bowl.
02 -
- If you overcrowd the skillet with steak, it’ll steam instead of sear and lose that crave-worthy char.
- A short marinate is good, but even just 30 minutes in the fridge takes it to another level of flavor.
03 -
- Let the steak rest before slicing so the juices stay where they belong.
- You can make every bowl ahead—the flavors meld even better the next day.