Steak Fajita Power Bowls (Print Version)
Marinated steak, sautéed peppers, black beans and rice topped with avocado and cilantro 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 (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 1/4 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 - 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
# How To Make It:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, salt, and pepper. Add steak slices, toss thoroughly, and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high. Sauté red, yellow, and green bell peppers along with onion for 5 to 7 minutes until just tender. Remove vegetables from skillet and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side, or until cooked to preferred doneness. Remove from heat and allow steak to rest briefly.
04 - Heat black beans and cooked brown rice or quinoa as needed before assembling.
05 - Evenly divide rice or quinoa and black beans among four serving bowls. Arrange steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and shredded cheese over each portion.
06 - Top each bowl with Greek yogurt or sour cream, chopped cilantro, and lime wedges. Season with additional salt and pepper to taste before serving.
# Handy Tips:
01 -
- The marinade hugs every slice of steak, making each bite deeply savory and juicy in a way that feels like magic.
- This bowl is endlessly customizable, so you can riff with whatever toppings strike your fancy—or just what’s left in your fridge.
02 -
- Overcrowding the skillet with steak leads to steaming, not searing—I learned the hard way to cook in batches for best results.
- Letting the steak rest for a few minutes before slicing keeps the juices where they belong, inside every bite.
03 -
- A heavy-bottomed skillet delivers the best sear on steak and veggies.
- A squeeze of extra lime over the finished bowl makes all the flavors pop.