Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans and rice built into a vibrant, hearty bowl with avocado and lime.
# What You'll Need:
→ Steak & Marinade
01 - 1 1/8 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
05 - 2 cloves garlic, finely 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 freshly ground 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 - 7 ounces cooked brown rice or quinoa
17 - 10 1/2 ounces canned black beans, rinsed and drained
18 - 1 ripe avocado, sliced
19 - 3 1/2 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar or Mexican cheese blend
21 - 4 tablespoons fresh cilantro, finely chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - In a mixing bowl, combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add sliced steak, ensuring pieces are evenly coated. Cover and marinate for a minimum of 15 minutes or up to 2 hours under refrigeration.
02 - Heat one tablespoon olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell pepper strips along with the sliced red onion; sauté for 5–7 minutes until vegetables are softened but retain vibrance. Transfer to a plate and set aside.
03 - In the same skillet, increase heat if needed. Arrange steak slices in a single layer; sear for 2–3 minutes per side until preferred doneness is achieved. Remove from skillet and rest for several minutes before slicing if needed.
04 - Warm black beans and cooked brown rice or quinoa according to preference.
05 - Portion rice or quinoa and black beans evenly into four serving bowls. Layer each with cooked steak, sautéed peppers and onions, avocado slices, cherry tomato halves, and shredded cheese.
06 - Top each bowl with a spoonful of Greek yogurt or sour cream if desired, finish with chopped cilantro and a wedge of lime. Adjust seasoning with salt and pepper to taste before serving.
# Expert Pointers:
01 -
- You get to play with flavors and textures—every bowl is a little different, and the toppings are half the fun.
- This has become my go-to when feeding friends with different diets, since everyone can build their own bowl just right.
02 -
- One time I rushed the steak in a too-crowded pan—don't do it or you'll end up steaming instead of searing!
- Resting the steak—even just a few minutes—lets the juices stay put, so every slice stays tender and juicy.
03 -
- Pat the steak dry before searing to get that irresistible golden crust.
- A cast-iron skillet holds heat best for building those classic fajita flavors.