Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans and rice topped with avocado, cheese and lime for a balanced Tex-Mex bowl.
# Ingredient List:
→ 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 needed)
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 - 1.25 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
# Directions:
01 - In a mixing bowl, whisk together olive oil, lime juice, soy sauce, garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the sliced steak, ensure all pieces are well coated, and 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. Sauté red, yellow, and green bell peppers with red onion for 5 to 7 minutes until vegetables are tender but retain some bite. Remove from skillet and keep warm.
03 - In the same skillet over high heat, sear steak strips for 2 to 3 minutes per side or until cooked to preferred doneness. Remove from heat and let the steak rest for several minutes.
04 - Heat black beans and cooked brown rice or quinoa until warmed through as needed.
05 - Divide warm rice or quinoa and black beans evenly among serving bowls. Arrange seared steak, sautéed peppers, and onion on top. Garnish with sliced avocado, halved cherry tomatoes, shredded cheese, a dollop of Greek yogurt or sour cream, sprinkle with fresh cilantro, and add lime wedges. Season with salt and pepper to taste.
# Expert Tips:
01 -
- Marinated steak turns out so tender you might find it hard to resist sneaking a bite as you cook.
- Building your bowl means everyone gets their favorite toppings—making this a crowd-pleaser for even picky eaters.
02 -
- Marinating over two hours can actually make the steak mushy and overly salty—set a timer!
- Adding the peppers to a skillet that’s not properly hot will leave them limp instead of brightly caramelized.
03 -
- Resist moving the steak around too much during searing—a good crust only forms when it’s left alone.
- Warming the bowls in the oven before assembling keeps everything cozy for longer (a trick I wish I’d learned sooner).