Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans and rice topped with avocado, cheese and lime for a vibrant 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 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 and 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 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add steak slices, ensuring all surfaces are evenly coated. Marinate for a minimum of 15 minutes or up to 2 hours under refrigeration.
02 - Heat olive oil in a large skillet over medium-high heat. Add bell peppers and red onion, sautéing for 5 to 7 minutes until vegetables are just tender yet still vibrant. Transfer from skillet and keep warm.
03 - In the same skillet, add the marinated steak slices in an even layer. Sear over medium-high heat for 2 to 3 minutes on each side or until cooked to your preferred doneness. Remove from heat and allow meat to rest briefly before slicing if necessary.
04 - Warm the black beans and cooked brown rice or quinoa until heated through. Keep separate for assembly.
05 - Divide rice or quinoa and black beans among four serving bowls. Arrange sautéed vegetables and steak over the base. Garnish with avocado slices, halved cherry tomatoes, shredded cheese, chopped cilantro, a dollop of Greek yogurt or sour cream, and a wedge of lime.
06 - Finish by seasoning with additional salt and freshly ground black pepper to taste. Serve immediately.
# Expert Advice:
01 -
- You get the satisfaction of fajitas with all the freedom to customize every bite.
- Each bowl bursts with layered flavors and textures, so no two spoonfuls are ever quite alike.
02 -
- Letting the steak rest before slicing keeps every piece juicy—don’t rush this step.
- If your peppers steam instead of char, your pan’s too crowded—cook in batches if necessary for that fajita finish.
03 -
- Slicing the steak against the grain means even quick-cooked cuts turn out tender, never chewy.
- If you sprinkle just a bit of cheese on the rice before adding hot steak, it melts dreamily into the base for bonus flavor.