Steak Fajita Power Bowls (Print Version)
Marinated steak, sautéed peppers, black beans, rice, avocado and cheese build a vibrant, balanced Tex‑Mex power bowl.
# What You Need:
→ Steak and Marinade
01 - 1 pound 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 needed)
05 - 2 garlic cloves, 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 1/4 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 2/3 cup cherry tomatoes, halved
20 - 1/2 cup 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 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 thoroughly to coat. Refrigerate for a minimum of 15 minutes or up to 2 hours for optimal flavor.
02 - Heat olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell peppers along with red onion. Sauté for 5 to 7 minutes until crisp-tender. Transfer vegetables to a plate and set aside.
03 - In the same skillet, add marinated steak slices and sear for 2 to 3 minutes per side, or until steak reaches desired doneness. Remove steak from heat and allow to rest for several minutes.
04 - If needed, gently warm black beans and cooked brown rice or quinoa.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with steak, sautéed peppers and onions, avocado, cherry tomatoes, and shredded cheese.
06 - Add a dollop of Greek yogurt or sour cream if using. Sprinkle with fresh cilantro and accompany each bowl with lime wedges. Season with salt and black pepper to taste.
# Expert Tips:
01 -
- Every bowl is like a festival of color and texture, making even weeknights feel special.
- The quick steak marinade infuses flavor without long waits—a huge win for busy evenings.
02 -
- Marinating the steak for less than 15 minutes really does shortchange the flavor—I tried to rush it once, and it wasn’t the same.
- Slicing all vegetables and steak before you start keeps everything stress-free; you don’t want your peppers burning while you’re still chopping onions.
03 -
- Always let the steak rest before slicing—the juices stay in the meat, not on the cutting board.
- Char the peppers and onions until they get those sweet, golden edges—don’t rush this step, it’s key for flavor.