Steak Fajita Power Bowls (Printable)
Satisfying Tex-Mex bowls of marinated steak, sauteed peppers, black beans, rice and fresh toppings, ready in 40 minutes.
# What goes in:
→ Steak and Marinade
01 - 1.1 pounds 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 required)
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 kosher salt
10 - 1/4 teaspoon ground black pepper
→ Vegetables
11 - 1 medium red bell pepper, thinly sliced
12 - 1 medium yellow bell pepper, thinly sliced
13 - 1 medium 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 medium avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar cheese or Mexican blend cheese
21 - 1/4 cup fresh cilantro, chopped
22 - 1 medium lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# Directions:
01 - Whisk together olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add sliced steak, ensuring even coating. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor.
02 - Heat olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell peppers along with the red onion. Sauté for 5 to 7 minutes until vegetables are just tender. Transfer to a plate and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side until cooked to preferred doneness. Remove from the skillet and rest for several minutes before serving.
04 - Gently heat black beans and cooked brown rice or quinoa as necessary to serve warm.
05 - Divide rice or quinoa and black beans among serving bowls. Add the seared steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese to each bowl.
06 - Garnish with Greek yogurt or sour cream if desired, a generous sprinkle of fresh cilantro, and lime wedges. Adjust seasoning with salt and black pepper to taste.
# Expert Advice:
01 -
- Every bite bursts with fresh flavor and makes dinner feel like a special occasion, even on tired weeknights.
- The colorful layers not only look beautiful but pack in satisfying nutrients, making it a one-bowl wonder.
02 -
- If you crowd the pan when searing the steak, it steams instead of browns—you lose that crave-worthy crust.
- Letting the steak rest, even just for a few minutes, keeps all those savory juices right where they belong.
03 -
- A stainless steel or cast iron pan makes all the difference for that perfectly seared steak.
- The right lime—juicy, not dried out—adds magic at the finish.