Steak Fajita Power Bowls (Print version)
Marinated steak, sauteed peppers, black beans, rice, avocado and cheese for a vibrant, 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 lime juice
04 - 2 tablespoons soy sauce (use gluten-free if desired)
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 - 1.3 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 black pepper, to taste
# Method:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add steak slices, mix well to coat, and marinate for at least 15 minutes or up to 2 hours under refrigeration.
02 - Heat olive oil in a large skillet over medium-high. Sauté red, yellow, and green bell peppers with red onion for 5–7 minutes until just tender. Transfer vegetables to a plate and set aside.
03 - In the same skillet, sear marinated steak slices for 2–3 minutes per side until cooked to preferred doneness. Remove from heat and let the steak rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa as needed for serving.
05 - Divide rice or quinoa and black beans evenly among serving bowls. Top with steak, sautéed peppers, onions, avocado, cherry tomatoes, and cheese.
06 - Add a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, and lime wedges. Season with additional salt and pepper to taste.
# Expert advice:
01 -
- No one at the table has ever guessed the marinade only needs 15 minutes for punchy flavor.
- The mix-and-match toppings make every bowl feel custom and extra special.
02 -
- If you overcrowd the steak in the skillet, you'll end up steaming it—batch cooking makes for tastier, caramelized edges.
- Resting the steak for just a few minutes before slicing keeps every piece juicy (I learned this after a few dry attempts).
03 -
- Slice all vegetables and steak before starting to keep things seamless once the heat’s on.
- The final drizzle of lime and sprinkle of fresh cilantro right before serving makes every bowl restaurant-worthy.