Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers and onions, black beans and rice topped with avocado, cheese and fresh cilantro.
# What You Need:
→ Steak & 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 cloves garlic, finely 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 freshly 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 & Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1 1/4 cups canned black beans, rinsed and drained
18 - 1 medium avocado, sliced
19 - 2/3 cup cherry tomatoes, halved
20 - 1/2 cup shredded cheddar or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 large lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How-To:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Toss steak slices in the marinade, ensuring they are evenly coated. Cover 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 heat. Sauté red, yellow, and green bell peppers with red onion for 5 to 7 minutes until just tender. Transfer vegetables to a plate and keep warm.
03 - Using the same skillet, sear marinated steak slices for 2 to 3 minutes per side, or until cooked to preferred doneness. Remove steak from heat and allow it to rest for several minutes.
04 - Warm black beans gently and reheat cooked brown rice or quinoa if needed.
05 - Evenly divide rice or quinoa and black beans among four serving bowls. Top each with steak, sautéed peppers and onions, sliced avocado, cherry tomatoes, and shredded cheese.
06 - Garnish bowls with a dollop of Greek yogurt or sour cream, a sprinkle of chopped cilantro, and fresh lime wedges. Adjust seasoning with additional salt and pepper prior to serving.
# Expert Advice:
01 -
- The secret is marinating the steak just long enough for all the flavors to really sing together in every bite.
- It quickly became my favorite because each bowl is customizable, which means everyone can make it their own — no two look the same when served.
02 -
- If the steak is sliced too thick, it won&apost soak up the marinade, and you&apoll miss out on that big punch of flavor.
- Marinating for at least fifteen minutes makes all the difference, but two hours can elevate it to a true weeknight showstopper.
03 -
- Slicing against the grain isn&apost just chef talk — it genuinely makes the steak melt in your mouth.
- The real secret to vibrant peppers is a hot pan, not moving them too much, so they blister perfectly without losing crunch.