Steak Fajita Power Bowls (Print Version)
Marinated steak with sautéed peppers, black beans, rice, avocado and cheese in a vibrant Tex-Mex bowl.
# What You Need:
→ Steak and Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh 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 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground 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 and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.3 cups canned black beans, rinsed and drained
18 - 1 medium avocado, sliced
19 - 0.75 cup cherry tomatoes, halved
20 - 0.5 cup shredded cheddar or Mexican cheese blend
21 - 0.25 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and black pepper, to taste
# Directions:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add the sliced steak, ensure even coating, 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 just tender. Remove vegetables from the skillet and set aside.
03 - In the same skillet over medium-high heat, sear marinated steak slices for 2 to 3 minutes per side until the preferred doneness is reached. Remove steak from heat and allow to rest briefly.
04 - Gently heat the black beans and cooked brown rice or quinoa until warmed through, either on the stovetop or in a microwave-safe container.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with seared steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Add a spoonful of Greek yogurt or sour cream, a sprinkle of cilantro, and a lime wedge to each bowl. Adjust seasoning with additional salt and black pepper to taste.
# Expert Tips:
01 -
- Every bite has that just-charred steak and juicy pepper flavor that makes you want seconds before you’re halfway through your bowl.
- It’s stunningly flexible—swap grains, add toppings, or use up what’s in your crisper, and it’s still crowd-pleasing and filling.
02 -
- Leaving the steak to marinate for less than 10 minutes will leave it tougher than you’d like ask me how I know.
- Slicing all your veggies beforehand keeps the process smooth and gets dinner on the table faster than you’d think.
03 -
- If you want char, don’t move the steak too much let it really sear before flipping.
- Keeping some shredded cheese aside to sprinkle at the very end adds another layer of melt and flavor.