Steak Fajita Power Bowls (Printer-Friendly)
Marinated steak, sautéed peppers, black beans and rice topped with avocado and cilantro for a hearty Tex-Mex bowl.
# 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 (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 & Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.25 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 - 1/4 cup 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 Steps:
01 - Whisk olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper in a bowl. Add steak slices, thoroughly coat, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat olive oil in a large skillet over medium-high. Cook bell peppers and red onion, stirring frequently, for 5 to 7 minutes until just tender. Remove vegetables and set aside.
03 - In the same skillet, place marinated steak slices and sear for 2 to 3 minutes per side, reaching desired doneness. Transfer steak from heat and allow to rest several minutes.
04 - Gently heat black beans and cooked brown rice or quinoa until warmed through.
05 - Divide rice or quinoa and black beans among four serving bowls. Layer with seared steak, sautéed peppers and onions, avocado slices, halved cherry tomatoes, and shredded cheese.
06 - Top bowls with a spoonful of Greek yogurt or sour cream if using, sprinkle with cilantro, and garnish with lime wedges. Adjust seasoning with salt and black pepper as desired.
# Expert Advice:
01 -
- Once you taste the steak after it’s savored a lime and soy marinade, you’ll wonder why you ever settled for plain beef in a bowl.
- Every ingredient earns its spot, making leftovers highly contested—snag seconds before someone else does!
02 -
- Overcrowding the pan with peppers will steam them instead of giving them caramelized edges—you want sizzle, not sogginess.
- Tenting the steak with foil for a couple of minutes after cooking keeps the juices where they belong (in the steak, not on the cutting board).
03 -
- Always slice steak against the grain—otherwise it’ll taste chewy no matter how perfectly marinated.
- Let peppers and onions sit undisturbed for a minute to get those irresistible charred spots.