Steak Fajita Power Bowls (Printable Version)
Marinated steak, sautéed peppers, black beans and rice topped with avocado, cheese, cilantro and lime.
# Ingredient List:
→ Steak and 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, 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 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 1/4 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 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How to Make:
01 - In a mixing bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the steak slices and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours under refrigeration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and red onion, sautéing for 5 to 7 minutes until just tender. Remove vegetables from the pan and set aside.
03 - Add marinated steak to the same skillet and sear for 2 to 3 minutes per side or until desired doneness is achieved. Transfer steak from heat and allow to rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa according to preference.
05 - Divide rice or quinoa and black beans among four serving bowls. Layer each with steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and shredded cheese.
06 - Finish each bowl with a spoonful of Greek yogurt or sour cream if desired, sprinkle with chopped cilantro, and garnish with lime wedges. Adjust seasoning with salt and pepper as needed.
# Expert Tips:
01 -
- Everything comes together in one bowl for bold flavor and texture in every bite.
- It’s easy to customize with whatever leftovers or veggies you have hanging out.
02 -
- If you crowd the steak in the skillet, it’ll steam instead of sear—work in batches for caramelized edges.
- Marinating more than two hours made the steak a little mushy once, so I keep it to under that.
03 -
- Wipe out the pan after cooking the steak to prevent burnt marinade bits from clinging to your veggies.
- Add a dash of smoked paprika right at the end for richer color and aroma.