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 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 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 - 1.3 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 0.7 cup cherry tomatoes, halved
20 - 0.5 cup 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 Cook:
01 - In a bowl, blend olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add steak slices, ensuring even coating. Cover and marinate for at least 15 minutes, or up to 2 hours chilled.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high. Add bell peppers and red onion, sauté 5–7 minutes until just tender. Remove vegetables and set aside.
03 - In the same skillet, sear marinated steak over high heat for 2–3 minutes per side until steak reaches preferred doneness. Remove from heat and let rest briefly.
04 - Gently warm black beans and cooked brown rice or quinoa if necessary.
05 - Distribute rice or quinoa and black beans evenly among 4 bowls. Top with steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Garnish each bowl with a dollop of Greek yogurt or sour cream, a sprinkle of cilantro, and lime wedges. Season with additional salt and pepper to taste.
# Expert Tips:
01 -
- The secret is in the smoky marinade hugging every slice of steak—let it rest and you'll wow yourself.
- It's hands-down the most vibrant way to sneak in fresh veggies without feeling like you’re eating a salad.
02 -
- Over-marinating the steak until it turns mushy instead of tender is a real heartbreak—watch the time.
- I used to pile everything straight from the skillet, but giving the steak a short rest keeps the bowls juicy instead of dry.
03 -
- Slice steak thinly against the grain or it’ll come out tough rather than tender.
- Don’t rush the veggie sauté—those charred bits are pure flavor.