Steak Fajita Power Bowls (Print)
Marinated steak, sautéed peppers, black beans and brown rice topped with avocado, cheese and cilantro for a balanced meal.
# What You Need:
→ Steak & Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
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 kosher 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 black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 1/2 cup cherry tomatoes, halved
20 - 2 ounces shredded cheddar cheese or Mexican 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 - Kosher salt and black pepper, to taste
# How To Make It:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add sliced steak, toss thoroughly to coat, and marinate for minimum 15 minutes or up to 2 hours in the refrigerator.
02 - Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion, sautéing for 5 to 7 minutes until just tender. Remove vegetables from skillet and set aside.
03 - In the same skillet, sear the marinated steak slices for 2 to 3 minutes on each side until desired doneness is reached. Remove from heat and allow steak to rest for a few minutes.
04 - Warm black beans and cooked rice or quinoa as needed for serving.
05 - Divide the rice or quinoa and black beans evenly among four serving bowls. Arrange steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and cheese over the top.
06 - Top each bowl with Greek yogurt or sour cream, scatter with fresh cilantro, and add lime wedges. Adjust seasoning with salt and pepper as desired.
# Expert Tips:
01 -
- This bowl is secretly all about adjustability: pile on extra toppings or swap out the protein, and you'll never get bored.
- The quick marinade gives the steak deep flavor in a short time, making this meal feel special without the wait.
02 -
- If you slice the steak too thick, it stays chewy and won’t pick up the flavor—thin is key.
- I once forgot to rest the steak before slicing, and the juices ran all over; now I always give it a few minutes off the heat.
03 -
- Let the pan get ripping hot before searing the steak for that signature fajita crust.
- Marinating in a zip-top bag makes cleanup easy and ensures every slice is coated evenly.