Steak Fajita Power Bowls (Print Version)
Marinated steak, sautéed peppers, black beans and rice topped with avocado, cheese and lime for a filling Tex‑Mex bowl.
# Ingredient List:
→ 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 needed)
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 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 1/2 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 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# Directions:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices and toss to coat evenly. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Sauté for 5 to 7 minutes until just tender. Remove from the skillet and set aside.
03 - Using the same skillet, cook marinated steak slices over medium-high heat for 2 to 3 minutes per side or until cooked to your preferred doneness. Remove steak from heat and allow it to rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa as needed. Distribute rice or quinoa and black beans evenly among four serving bowls.
05 - Top each bowl with the seared steak, sautéed peppers and onions, avocado slices, halved cherry tomatoes, and shredded cheese.
06 - Add a dollop of Greek yogurt or sour cream if using. Sprinkle with chopped cilantro and add a wedge of lime to each bowl. Season to taste with salt and pepper.
# Expert Advice:
01 -
- It’s like eating a fajita platter—minus the mess of assembling wraps at the table.
- Leftovers shine even brighter the next day, making lunch something to look forward to.
02 -
- Slicing the steak against the grain is what keeps every bite tender; I learned this after one chewy attempt.
- Letting the steak rest off the heat—even just three minutes—means juices stay inside, not all over your cutting board.
03 -
- Use a very hot skillet or grill for steak—smoking oil is your cue.
- Marinate the steak for a full two hours if you can, but fifteen minutes will still give great flavor.