Steak Fajita Power Bowls (Printable Version)
Marinated steak with peppers, black beans, rice or quinoa, avocado and lime for a colorful, balanced Tex‑Mex bowl.
# What You 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 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 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 - 1.25 cups canned black beans, rinsed and drained
18 - 1 medium avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar cheese or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 medium 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, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a mixing bowl. Add steak slices, ensuring thorough coating. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat olive oil in a large skillet over medium-high heat. Add bell peppers and red onion; sauté for 5 to 7 minutes until just tender. Remove vegetables from skillet and set aside.
03 - In the same skillet over medium-high heat, sear marinated steak slices for 2 to 3 minutes per side until preferred doneness is achieved. Remove from heat and allow steak to rest briefly.
04 - Gently warm black beans and prepared rice or quinoa until heated through.
05 - Distribute rice (or quinoa) and black beans evenly among four serving bowls. Layer with steak, sautéed peppers and onions, avocado slices, halved cherry tomatoes, and shredded cheese.
06 - Top each bowl with a dollop of Greek yogurt or sour cream, a generous sprinkle of cilantro, and lime wedges. Season to taste with additional salt and pepper before serving.
# Expert Tricks:
01 -
- Layers of juicy steak, crisp-tender veggies, and creamy toppings hug every bite with color and flavor.
- The assembly is endlessly customizable for picky eaters and kitchen improvisers alike.
02 -
- Once I tried to cook the steak and peppers together—my skillet overflowed and everything steamed rather than seared, so always cook in batches if needed.
- Warming your beans and rice instead of serving them cold underneath makes every bite cozier and helps the cheese melt just right.
03 -
- Cut the steak against the grain for tenderness every time.
- Letting the steak rest before slicing locks in juices you don’t want to lose.