Steak Fajita Power Bowls (Printable)
Marinated steak, peppers, black beans and rice topped with avocado, cheese and cilantro for a vibrant 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 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 & 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 ounces shredded cheddar or Mexican cheese 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 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 and toss thoroughly to ensure even coating. Cover and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell peppers along with the red onion. Sauté for 5 to 7 minutes until vegetables are just tender yet crisp. Transfer sautéed vegetables to a plate and keep warm.
03 - Using the same skillet, arrange marinated steak slices in a single layer. Sear for 2 to 3 minutes on each side to desired doneness. Remove steak from the skillet and let rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa as needed for serving.
05 - Distribute rice or quinoa and black beans evenly among 4 serving bowls. Top each bowl with cooked steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Add a dollop of Greek yogurt or sour cream, a sprinkle of chopped cilantro, and lime wedges to each bowl. Season with additional salt and pepper as needed.
# Expert Advice:
01 -
- This is the kind of meal that magically balances comfort and vibrancy—nobody will miss their takeout.
- The marinated steak and colorful vegetables keep things exciting (and leftovers taste even better the next day).
02 -
- The steak gets tough if left in the pan too long, so pull it as soon as it’s just cooked through.
- Tossing the sliced peppers in at slightly different times keeps a bit of crunch—my first batch was all a bit too soft.
03 -
- Slice the steak against the grain for maximum tenderness—that’s the secret no one mentions.
- If you’re grilling, let the meat rest for a few minutes before slicing so it stays juicy.