Steak Fajita Power Bowls (Printable Version)
Marinated steak, sautéed peppers, black beans, rice and avocado for a colorful, balanced Tex-Mex power bowl in 40 minutes.
# What You Need:
→ Steak and Marinade
01 - 1 1/8 lbs 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 - 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 - 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
# How-To:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add steak slices and mix thoroughly to coat. Marinate for a minimum of 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 and sauté for 5 to 7 minutes until just tender. Remove the vegetables from the skillet and reserve.
03 - In the same skillet, sear the marinated steak slices for 2 to 3 minutes per side or until the desired doneness is reached. Remove from heat and allow steak to rest for several minutes.
04 - Warm the black beans and cooked rice or quinoa as needed for serving.
05 - Divide the rice or quinoa and black beans evenly among four serving bowls. Top with cooked steak, sautéed peppers and onions, sliced avocado, cherry tomatoes, and shredded cheese.
06 - Finish each bowl with a spoonful of Greek yogurt or sour cream, a scatter of chopped cilantro, and lime wedges. Season to taste with additional salt and pepper if desired.
# Expert Hints:
01 -
- Youll feel like a Tex-Mex pro with zero hassle when those fajita spices start to hit the pan.
- This bowl is endlessly customizable for last minute cravings or fridge cleanouts, making it a weeknight hero here.
02 -
- If you pile the bowl too high, that precious steak juice can sneak away—keep layers balanced but not crowded.
- I once let the steak sit too long on the heat and, trust me, nobody likes chewy steak—resting really does keep it tender.
03 -
- Always rest the steak a few minutes before slicing for juicy results.
- A quick sprinkle of smoked paprika over hot veggies enhances that fajita flavor—try it once and you’ll be hooked.