Steak Fajita Power Bowls (Print)
Marinated steak, sautéed peppers, black beans, rice, avocado and cheese in hearty Tex‑Mex bowls ready in 40 minutes.
# What You Need:
→ Steak and Marinade
01 - 1.1 pounds flank or sirloin steak, 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 ground 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 - 1.25 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 - 4 tablespoons fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How to Make:
01 - In a mixing bowl, blend olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add steak slices, toss thoroughly to coat, and let marinate for at least 15 minutes or up to 2 hours chilled.
02 - Heat olive oil in a large skillet over medium-high setting. Add all bell peppers and red onion. Sauté for 5–7 minutes until softened but vibrant. Remove from skillet and reserve.
03 - In the same skillet, arrange marinated steak slices in a single layer and sear 2–3 minutes per side until preferred doneness is achieved. Transfer to a plate and allow steak to rest briefly.
04 - Warm cooked brown rice or quinoa and black beans as desired, either in the microwave or in a saucepan.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with steak, sautéed peppers, onions, avocado, cherry tomatoes, and shredded cheese.
06 - Add a spoonful of Greek yogurt or sour cream, fresh cilantro, and lime wedges. Season with salt and pepper to taste before serving.
# Expert Advice:
01 -
- This bowl is secretly a catchall for cleaning out your fridge but always tastes special.
- The colorful veggies, zesty steak, and creamy toppings make every bite exciting.
02 -
- Don't rush marinating the steak—I once skipped it, and the meat missed out on big flavor.
- Laying out toppings in advance helps everything come together before the steak cools down.
03 -
- Always let steak rest before slicing to keep juices inside and every bite tender.
- Try grilling the steak for a smoky twist that takes these bowls over the top.