Steak Fajita Power Bowls (Printable)
Marinated steak, colorful peppers, black beans and rice in hearty Tex-Mex bowls with avocado, cheese, and cilantro.
# What You Need:
→ Steak and 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 (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 - 1.25 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 0.67 cup cherry tomatoes, halved
20 - 0.5 cup shredded cheddar or Mexican cheese blend
21 - 4 tablespoons 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 - In a mixing bowl, combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add sliced steak and toss thoroughly to coat. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat one tablespoon olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell peppers along with the sliced red onion. Sauté for 5 to 7 minutes until just tender, then transfer to a plate and set aside.
03 - In the same skillet, cook marinated steak slices for 2 to 3 minutes on each side, or until preferred doneness. Remove from heat and let the steak rest for several minutes.
04 - Warm cooked brown rice or quinoa and black beans as desired, ensuring both are heated through.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Top each with steak slices, sautéed peppers and onions, avocado, cherry tomatoes, and cheese.
06 - Add a dollop of Greek yogurt or sour cream if using, sprinkle with freshly chopped cilantro, and garnish with lime wedges. Adjust seasoning with additional salt and pepper to taste.
# Helpful Tips:
01 -
- This bowl is your answer when you want to meal prep without getting bored halfway through the week.
- With every bite, you'll get the crunch of peppers and the juiciness of lime-splashed steak, which pretty much guarantees clean plates all around.
02 -
- If you crowd the skillet while searing steak, you’ll end up steaming the meat instead of browning it—work in batches if you have to.
- Letting the steak rest after cooking makes a world of difference in texture and juice—resist the urge to slice right away.
03 -
- Slicing steak thinly on the bias helps every bite stay tender, even when reheated.
- To get extra flavor, reserve a teaspoon of marinade to drizzle over the veggies as they cook.