Steak Fajita Power Bowls (Printable version)
Marinated steak, charred peppers, black beans, rice and fresh toppings for a balanced Tex-Mex bowl in 40 minutes.
# 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 (use 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 - 1.5 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 0.75 cup cherry tomatoes, halved
20 - 0.5 cup shredded cheddar or Mexican cheese blend
21 - 4 tablespoons fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How to Prepare:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add the steak slices, toss thoroughly to coat, and allow to 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. Add bell peppers and red onion, then sauté for 5 to 7 minutes until the vegetables are just tender. Remove from the skillet and set aside.
03 - In the same skillet, cook the marinated steak slices over medium-high heat for 2 to 3 minutes per side until the meat is cooked to your preferred doneness. Remove the steak from heat and let rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa as needed.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Arrange steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and cheese over each portion.
06 - Top each bowl with a spoonful of Greek yogurt or sour cream if desired, a sprinkle of fresh cilantro, and lime wedges. Season with additional salt and pepper to taste.
# Expert advice:
01 -
- You get every flavor—zesty, smoky, creamy, fresh—in one forkful, like a best-kept lunch secret.
- It’s as fun to pile together as it is to eat, so every bowl can feel totally your own.
02 -
- If you overcrowd the steak in the pan, it steams instead of sears, and you lose all that gorgeous caramelization—brown in batches if needed.
- Letting the steak rest after cooking makes an enormous difference—slice it too soon and you’ll regret watching the precious juices run off.
03 -
- Rest the steak under foil for a few minutes—it locks in moisture and makes slicing a breeze.
- If you grill the steak instead of pan-searing, you’ll catch hints of char that are next-level tasty.