Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans, rice, avocado and cilantro for bold, balanced Tex‑Mex bowls.
# What You Need:
→ Steak and 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 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 and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1 1/3 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 - 4 tablespoons fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and black pepper, to taste
# How To Make:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices and toss to ensure even coating. Allow meat to marinate for at least 15 minutes, or refrigerate for up to 2 hours.
02 - Heat olive oil in a large skillet over medium-high heat. Add all sliced bell peppers and red onion, sautéing 5 to 7 minutes until just tender. Remove vegetables from the skillet and set aside.
03 - In the same skillet, add marinated steak slices. Sear for 2 to 3 minutes per side, cooking to your preferred doneness. Transfer steak to a plate and allow it to rest briefly.
04 - Heat the black beans and the cooked rice or quinoa as needed until warmed through.
05 - Divide warm rice or quinoa and black beans evenly among four serving bowls. Arrange steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese over each base.
06 - Finish each bowl with a dollop of Greek yogurt or sour cream as desired, sprinkle with fresh cilantro, and serve with lime wedges. Adjust seasoning with salt and pepper to taste before serving.
# Expert Tips:
01 -
- You get all the bold fajita flavors with way less fuss than wrangling tortilla wraps at the table.
- Every topping can be customized, so even the pickiest eaters find happiness in their own bowl.
02 -
- If the steak is crowded in the pan, it will steam instead of sear – always give it room or cook in batches.
- Resting the steak for a few minutes before slicing makes all the difference in how juicy each bite turns out.
03 -
- Let the steak come to room temperature before cooking – that’s when you get the juiciest sear.
- Toast the spices in the pan for a few seconds before mixing the marinade to unlock even deeper flavors.