Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans and rice topped with avocado and cilantro for a balanced 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 freshly squeezed lime juice
04 - 2 tablespoons soy sauce (use gluten-free if required)
05 - 2 cloves garlic, finely minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon cracked black pepper
→ Vegetables
11 - 1 medium red bell pepper, thinly sliced
12 - 1 medium yellow bell pepper, thinly sliced
13 - 1 medium 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 canned black beans, rinsed and drained
18 - 1 medium avocado, sliced
19 - 2/3 cup cherry tomatoes, halved
20 - 1/2 cup shredded cheddar cheese or Mexican cheese blend
21 - 1/4 cup chopped fresh cilantro
22 - 1 medium lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and freshly ground pepper, to taste
# How to Prepare:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add the sliced steak and toss well to coat. Allow the beef to 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. Add the sliced bell peppers and red onion. Sauté for 5 to 7 minutes until just tender yet vibrantly colored. Transfer vegetables to a plate and keep warm.
03 - Using the same skillet, sear the marinated steak slices in a single layer for 2 to 3 minutes per side, or until desired doneness. Remove from heat and allow steak to rest for several minutes before slicing if needed.
04 - Warm the black beans and the cooked brown rice or quinoa as needed. Adjust seasoning with salt and pepper if desired.
05 - Divide the rice or quinoa and black beans evenly among four serving bowls. Arrange the steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and cheese over the base.
06 - Top each bowl with a dollop of Greek yogurt or sour cream, fresh cilantro, and lime wedges. Taste and adjust salt and pepper as required.
# Expert Advice:
01 -
- It’s the kind of meal that makes you want seconds, bursting with bold flavor and just the right mix of fresh and comforting.
- Once you lay everything out, everyone gets to build their own bowl with exactly the toppings they crave.
02 -
- If you overcrowd the steak in the pan, it steams instead of searing and loses that crave-worthy crust.
- Letting the steak rest before slicing keeps the juices where you want them – not on your cutting board.
03 -
- A hot enough pan and undisturbed steak are the secret to that irresistible caramelization.
- Lime zest mixed into the rice or quinoa gives an extra layer of flavor that always wins compliments.