Steak Fajita Power Bowls (Print Version)
Marinated steak, peppers, black beans and rice with avocado and cilantro for a hearty Tex-Mex bowl.
# What You 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 - 1.3 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 - 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 pepper, to taste
# Preparation Steps:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the steak slices, toss thoroughly to 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 heat. Add bell peppers and red onion, sauté for 5 to 7 minutes until just tender. Remove vegetables from skillet and set aside.
03 - Sear the marinated steak in the same skillet for 2 to 3 minutes per side, or until preferred doneness is achieved. Remove the steak from heat and let rest briefly.
04 - Warm the black beans and cooked brown rice or quinoa as needed.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with cooked steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Add a dollop of Greek yogurt or sour cream, sprinkle chopped cilantro, and serve with lime wedges. Adjust seasoning with salt and pepper to taste.
# Expert Advice:
01 -
- Every element can be prepped ahead, so dinnertime feels practically effortless.
- You get all the Tex-Mex flavors you crave but packed into a truly satisfying and wholesome bowl.
02 -
- Once I let the steak sit too long in the marinade and it turned grainy—stick to the timing for perfect results.
- Searing the steak in batches keeps it from steaming and gives you that crave-able caramelized edge.
03 -
- I once rushed and crowded the skillet—much better results if you cook steak and veggies in batches to give them space to brown properly.
- Marinate the steak right when you get home from work, then prep the veggies while it soaks for a seamless workflow.