Steak Fajita Power Bowls (Printable Version)
Marinated steak, sauteed 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 lb 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 garlic cloves, 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 1/4 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 1/2 cup cherry tomatoes, halved
20 - 1/2 cup shredded cheddar cheese or Mexican 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 black pepper, to taste
# How To Make It:
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, ensuring even coating, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add bell peppers and red onion, then sauté for 5–7 minutes until tender-crisp. Transfer to a plate and set aside.
03 - In the same skillet, cook marinated steak slices for 2–3 minutes per side, or until cooked to your preferred doneness. Remove from heat and allow to rest briefly.
04 - Gently heat black beans and prepared brown rice or quinoa as needed.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with steak, sautéed peppers and onions, avocado slices, cherry tomato halves, and shredded cheese.
06 - Garnish with a spoonful of Greek yogurt or sour cream, chopped cilantro, and a lime wedge. Adjust seasoning with salt and pepper to taste before serving.
# Expert Suggestions:
01 -
- The marinade is such a game changer, infusing the steak with tang and spice in just minutes—you'll want to save every drop.
- These bowls are endlessly customizable, and I swear every combination I've tried has felt new and exciting.
02 -
- Turning the steak too often when searing steals away the best crust—let it sit until it releases easily for the perfect sear.
- I used to add everything to the pan at once, but cooking veggies and steak separately keeps both vibrant and just-right.
03 -
- Rest the steak after cooking so each bite is juicy—rushing this step is a common regret.
- If you chop everything in advance, dinner feels almost effortless and you can linger at the table longer.