Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans and brown rice finished with avocado, cheese, cilantro and lime.
# 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 (gluten-free if required)
05 - 2 cloves garlic, minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon salt
10 - 0.25 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 - 1.25 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 0.7 cup cherry tomatoes, halved
20 - 0.5 cup shredded cheddar or Mexican cheese blend
21 - 0.25 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 0.25 cup Greek yogurt or sour cream (optional)
24 - Salt and black pepper, to taste
# Directions:
01 - In a mixing bowl, combine 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 refrigerate for at least 15 minutes or up to 2 hours.
02 - Heat olive oil in a large skillet over medium-high heat. Add bell peppers and red onion and sauté for 5 to 7 minutes until just tender. Remove vegetables from skillet and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side until preferred doneness is achieved. Transfer from heat and allow steak to rest for several minutes.
04 - Warm black beans and cooked rice or quinoa as necessary.
05 - Divide rice or quinoa and black beans among four serving bowls. Arrange steak, sautéed peppers and onion, avocado slices, cherry tomatoes, and cheese over each base.
06 - Garnish with Greek yogurt or sour cream, chopped cilantro, and lime wedges. Season with salt and pepper to taste before serving.
# Expert Hints:
01 -
- You can make every part ahead and assemble when you want that quick dinner with zero stress.
- The bowls are endlessly customizable, bursting with flavor—and somehow always hit the spot even on a busy weeknight.
02 -
- If you skip the steak resting time, all those good juices run out and you lose tenderness (been there—sticky skillet, tough slices).
- Marinating for at least 15 minutes isn’t just a suggestion: The flavor only shows off when it’s had time to mingle.
03 -
- Let your steak come to room temperature before cooking for the juiciest results.
- A sprinkle of smoked paprika over freshly assembled bowls wakes up all the flavors.