Steak Fajita Power Bowls (Printer-Friendly)
Marinated steak with sautéed peppers, black beans, rice and fresh toppings for a vibrant, balanced bowl.
# What You'll Need:
→ Steak and Marinade
01 - 1 pound 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 and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.5 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 0.5 cup cherry tomatoes, halved
20 - 0.5 cup shredded cheddar cheese or Mexican cheese blend
21 - 0.25 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 0.25 cup Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How-To Steps:
01 - In a mixing bowl, whisk together olive oil, lime juice, soy sauce, garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the steak slices and toss to evenly coat. Cover and marinate in the refrigerator for at least 15 minutes and up to 2 hours.
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 vegetables are just tender but still crisp. Remove from the skillet and set aside.
03 - In the same skillet over medium-high heat, sear the marinated steak slices for 2 to 3 minutes per side or until cooked to your preferred doneness. Remove from heat and rest the steak for several minutes before slicing if needed.
04 - Gently heat the black beans and the cooked rice or quinoa until warmed through.
05 - Divide the rice or quinoa and black beans among four serving bowls. Top each bowl with steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Garnish each bowl with a dollop of Greek yogurt or sour cream, chopped cilantro, and lime wedges. Adjust seasoning with additional salt and pepper to taste.
# Expert Hints:
01 -
- Your bowl becomes a customizable canvas for whatever toppings you crave that day.
- This combo packs so much flavor and color it never gets old—it's a weeknight hero in disguise.
02 -
- If you overcook the steak, it will turn tough—medium-rare is the dream here.
- Letting steak rest after cooking makes every bite juicier (I ignored this once and regretted it with every chew).
03 -
- Prep all your toppings in advance to make mealtime assembly smooth and fast.
- Always slice steak against the grain—the fibers will melt in your mouth instead of fighting back.